On Tuesday, January 3, 2017 at 12:11:21 PM UTC-10, Dave Smith wrote:
> On 2017-01-03 3:53 PM, dsi1 wrote:
> > On Tuesday, January 3, 2017 at 7:06:39 AM UTC-10, sf wrote:
>
> > What is surprising is that recipes are giving temperature
> > measurements for meats. You have to probe your foods with a
> > thermometer. This seems kind of lame for a steak or a chop.
>
> I have to disagree. I am a decent cook, but I have trouble with steaks
> and chops. I like my steaks and chops to be cooked no more than medium
> rare and will err on the side of rare. My wife likes hers cooked a
> little more than that. I recently bought a digital instant read
> thermometer and have used it several time. I used it on New Years Eve to
> cook 2" thick beef tenderloin steaks. I did them in a cast iron pan for
> 5 minutes on one side and then flipped them over and gave them 7 minutes
> in a preheated 400 degree oven. I checked them with the thermometer and
> they were just a couple degrees lower than what they should be for
> medium rare but I tented them and let them sit for about 8 minutes while
> I sauteed mushrooms and a dished up the other stuff. They turned out to
> be perfect.
>
> We used it again on New Years day when we cooked a prime rib roast. I
> roasted it for the prescribed time and checked with the thermometer and
> decided it was time to take it out to rest while I made gravy. We had
> aimed for medium and that was exactly what we wanted.

Well it takes all kinds, I guess.