Understanding How To Cook Meat Chef Melissa Doney Sheridan, CEC • 05.20.2016
Dry Rub vs. Marinade Cooking Techniques Overview ~Grilling ~Sauteing/Pan Frying Meat Temperatures
Rubs vs Marinade Dry Rub Marinade Rubs are mixes of spices and Marinades are liquids that are seasoning that add flavor but made of herbs, spices, and an don’t tenderize. acid Dry rubs are dry and powdery They not only add flavor to your meat, but also tenderize. Paste rubs are mixed with a wet ingredient to form a paste The acids breaks down connective tissues and make Rubs should be patted onto the meat more tender. meat to form a coating or crust
Grilling vs Sauteing Grilling Sauteing Can Use Both Tender and Lean Use only Tender Cuts of Meat Cuts of Meat Use clarified butter or oil or a Brush the food with oil and season mixture of the two for it, or remove from marinade, sautéing. Drip off excess Do not overload the pan. Cook until the item is about one- Thickness Counts fourth done. Turn cook to the desired doneness.
Temperature Rare ~125 Medium Rare ~ 130-135 Medium ~ 135-140 Medium Well ~145 - 155 Well done ~ 155+
Temping the Meat Using a Probe Touch Test Ideal for thicker cuts of meat Meat gets firmer as it cooks. Need to make sure the probe is Pressing it lightly with the finger properly calibrated for indicates its doneness. accurate reading Press the center of the lean part, Place the probe towards the not the fat center at and angel
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