Resident Chile Head
Sun Mar 26, 2006 12:37 pm
Larry Greenly wrote:Last night showed the importance of a cooking thermometer. We were invited to a friend's house, who had cooked a pork loin. He had looked at four different recipes and, lucky for him, he used a thermometer instead of the suggested times otherwise the pork would have been about 30 min. overcooked.
The pork was delish and served with a spicy applesauce with a bit of horseradish in it. Calabacitas was the accompanying dish. And I brought a loaf of my sourdough rustic boule (using my Tennessee starter) that had almost every kind of seed that I owned in it: sesame seeds, fennel seeds, genuine wild rice, indian rice grass, amaranth, etc. It was a hit, also.
But you have to read a thermometer correctly. Years ago, we were invited to a party where the hostess was cooking a prime rib. When it had reached what she thought was the correct internal temperature, she asked my opinion if it was done.
She was using a mercury meat thermometer. The problem was the mercury column had separated into several parts. She was reading the temperature indicated by the lower unbroken column. Unfortunately, there were about a half-inch of mercury segments above--meaning the temperature she was reading was 20-30 degrees lower than what it really was.
Mmm, mmm. Well-done prime rib that tasted like my mother-in-law's roast beef. Ms. Hostess was devastated and everyone was disappointed.
Fri Mar 24, 2006 11:12 am
ChefCarey wrote:I hammer on this in my book. Pay very little attention to the ostensible cooking times.
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