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.
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, then toss it in the trash
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.
Browning any seafood is easy