Comments on: Burnt outside, Raw inside http://www.firsttimerscookbook.com/burnt-outside-raw-inside/ Want to learn how to cook, but don’t know where to start? Wed, 01 Feb 2012 18:34:52 +0000 hourly 1 By: Pamela Calhoun http://www.firsttimerscookbook.com/burnt-outside-raw-inside/comment-page-1/#comment-163 Pamela Calhoun Mon, 05 Oct 2009 19:51:12 +0000 http://www.firsttimerscookbook.com/?p=196#comment-163 Hello, I am returning your tweet. Yeah I like to cook too. tweet,tweet. Hello, I am returning your tweet. Yeah I like to cook too.
tweet,tweet.

]]> By: Ashley (Georgia Beef Board) http://www.firsttimerscookbook.com/burnt-outside-raw-inside/comment-page-1/#comment-157 Ashley (Georgia Beef Board) Thu, 01 Oct 2009 13:11:25 +0000 http://www.firsttimerscookbook.com/?p=196#comment-157 Those are great cooking suggestions! One other thing that can be very useful in determining the doneness of your steak, whether on the grill or in the oven, is a meat thermometer. Insert the thermometer horizontally into the thickest part of the meat and leave for 5-10 seconds. Cooking temperatures for beef: Medium-rare - 145 degrees Medium - 160 degrees Medium-well - 165 degrees Well-done - 170 degrees Ground Beef - 160 degrees Reheat Temperature - 165 degrees Those are great cooking suggestions!

One other thing that can be very useful in determining the doneness of your steak, whether on the grill or in the oven, is a meat thermometer. Insert the thermometer horizontally into the thickest part of the meat and leave for 5-10 seconds.

Cooking temperatures for beef:

Medium-rare – 145 degrees
Medium – 160 degrees
Medium-well – 165 degrees
Well-done – 170 degrees

Ground Beef – 160 degrees
Reheat Temperature – 165 degrees

]]> By: Alisa@Foodista http://www.firsttimerscookbook.com/burnt-outside-raw-inside/comment-page-1/#comment-97 Alisa@Foodista Wed, 08 Apr 2009 07:54:44 +0000 http://www.firsttimerscookbook.com/?p=196#comment-97 Great suggestions! Love your blog Shawn! Great suggestions! Love your blog Shawn!

]]> By: shawn http://www.firsttimerscookbook.com/burnt-outside-raw-inside/comment-page-1/#comment-91 shawn Mon, 30 Mar 2009 15:28:20 +0000 http://www.firsttimerscookbook.com/?p=196#comment-91 I couldn't have said it better myself. I couldn’t have said it better myself.

]]> By: Dave Lee http://www.firsttimerscookbook.com/burnt-outside-raw-inside/comment-page-1/#comment-90 Dave Lee Sun, 29 Mar 2009 19:03:02 +0000 http://www.firsttimerscookbook.com/?p=196#comment-90 I never thought about this myself, but it certainly makes sense. I can also suggest that if you are trying to grill and prefer not to use the oven (for example, at a bbq with a lot of guests around, you don't want to answer the same question 500 times, and truth is some of them won't understand) you can establish a hot part of the by lowering the flames around the other parts (or, if the grill is not that sophisticated, figure out where the hot part is). Once that's done, you use this as the starting point. Sear the steaks (or chicken, shrimp, burgers, shish-kabobs, etc...) in the hottest part of the grill for about 10 seconds (give or take, depending on how hot the hottest part is), then move the meat/item to another part of the grill, preferably where it is less hot. The best is if you have 3 elements on your grill. You can turn the left side (or right, your choice) all the way up, the middle you can turn down to medium and the remaining section you can either turn on low, or not at all. That way you can move the meat around as needed. Another good thing is if you have a second level on your grill. This would allow the meat to sit at a higher level off the fire. If you only have two elements, this is ideal to achieving the advantages already mentioned. I never thought about this myself, but it certainly makes sense. I can also suggest that if you are trying to grill and prefer not to use the oven (for example, at a bbq with a lot of guests around, you don’t want to answer the same question 500 times, and truth is some of them won’t understand) you can establish a hot part of the by lowering the flames around the other parts (or, if the grill is not that sophisticated, figure out where the hot part is). Once that’s done, you use this as the starting point. Sear the steaks (or chicken, shrimp, burgers, shish-kabobs, etc…) in the hottest part of the grill for about 10 seconds (give or take, depending on how hot the hottest part is), then move the meat/item to another part of the grill, preferably where it is less hot.
The best is if you have 3 elements on your grill. You can turn the left side (or right, your choice) all the way up, the middle you can turn down to medium and the remaining section you can either turn on low, or not at all. That way you can move the meat around as needed.
Another good thing is if you have a second level on your grill. This would allow the meat to sit at a higher level off the fire. If you only have two elements, this is ideal to achieving the advantages already mentioned.

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