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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.

Cook seafood in nonstick Skillet

Cooking Seafood in a regular pan typically results in chaos. The best method is to use a relatively cheap non-stick skillet. Why? Because the seafood won't stick and tear apart. Since it is so easy to over cook seafood, you never need to cook at temps that will damage Teflon. Use a thermal heat gun (See cooking by temp) to measure heat.

Here is a decent low cost pan

Browning any seafood is easy

Cooking Temps

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