Those temps look way too high
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A lot of those temps would burn the piss out of meat if you are grilling, but the guide doesn’t exactly explain that some are for slow cooking. You can get meat to much higher temps slow cooking and it will be fine. The slow gradual increase breaks down tougher cuts. Domestic pork is fatty enough that the meat won’t dry out at higher temps. Leaner cuts burn at higher temps.
Tell me more. I think I know what you’re saying but could use some details.When it comes to Steak on the grill, I do it by touch..
When I check the steak after searing I push down on the middle of the steak with my index finger. You can tell how a piece of meat is doing by the resistance it gives. The firmer it is will tell you at what stage it is in the cooking process..I agree with several opinions on letting the steak sit for a few..Meat when cutting, when it is too hot will loose juice, let it sit and it won't loose as much juice.Tell me more. I think I know what you’re saying but could use some details.
Meat when cutting, when it is too hot will loose juice, let it sit and it won't loose as much juice.