My father used to say, “Chuck doesn’t do anything in halves.” He was right: sometimes its a virtue and sometimes a curse. He and my mother taught me to cook, sometimes using cookbooks, like Julia Child's, but more frequently just winging it. This site is a roller coaster ride of recipes, articles, ingredients and anything else that involves cooking and presenting food. There is something here for everybody from beginners to experts.
Chicken breast 165, Chicken thigh 170 or more. Pork med well 145, Pork med 140, Rack of lamb med rare 131, Beef very rare 125, Beef rare 130,Beef med rare 135, Duck Breast 126, Salmon med 118, Disclaimer: USDA stds dictate much higher temps. To be super safe, cook everything until it is dry and crunchy, then toss it in the trash
Outdoor Frying and Authentic Wok cooking. This is a total game changer!
Cooking anything at high heat inside is very likely to set off smoke detectors and make your house smell bad. If you have tried to use a Wok inside you know that it simply doesn't work; Stove burners don't produce nearly enough heat even if you have a fancy pro-style range. I have found the solution, and it is soooo good!
Puts out 59,000 btu which is about 3 x more than most ranges. The stand is very sturdy and it is easy to use. It hooks up to a std propane tank for grills.
Check out Korean fried chicken here