September 02, 2009

Proper doneness

My years working in a commercial kitchen left helped me become a good cook and it made me a great big pain in the ass to other people. Not because I complain when someone else cooks for me. Quite the contrary in fact. What disturbs others is my answer to the following question:

Q: How long do you cook it?

A: Until it's done.

I get the dirtiest looks from people, but I'm not trying to be a jackass. I actually don't know how many minutes it takes for most things to cook, especially meat. I merely press my hand/finger/spatula/fork onto the surface of the steak/hamburger and say "It's medium rare" or "It's medium well". This little tic seems to distress people to no end, especially when they cut into the meat and discover that I'm actually right. As I tell them, it's simply experience.

Now the kitchen I worked in used to hire apprentice chefs, kids who needed some practical experience to go along with their book learning. One of them mentioned a little trick that he learned in school to determine the doneness of meat. It sounded kind of neat, but I promptly forgot it as an interesting, but unnecessary, tool. However, I Stumbled Upon this webpage and was reminded of the technique that I'm certain is still being taught.

Anyway, check it out if you're so inclined.

Posted by: Physics Geek at 03:02 PM | Comments (1) | Add Comment
Post contains 234 words, total size 2 kb.

1 Fascinating...

Posted by: Harvey at September 06, 2009 05:13 PM (QExRX)

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