Temperature — The Forgotten Art
“I think many cooks are afraid of undercooked meats. A good thermometer is a cook’s best friend.”
-Emeril Lagasse
1. Consider An Instant Read Cooking Thermometer
The quickest way to screw up a 30$ Ribeye is to cook it well done. Found in almost every professional kitchen, an instant read thermometer will never leave you wondering if something is cooked through again.
2. Hot Foods Hot Plates, Cold Food Cold Plates
Nothing will suck the heat out of your dinner like putting hot food on room temperature plates. Just throw your plates or bowls in an oven at 250 degrees for 3 minutes. This is especially important for soup and serving platters, think the Thanksgiving turkey or this side of Ghee Roast Carrots. Same goes for cold dishes, you know when people say “wow that salad is so refreshing!” well that mostly comes from the temperature, plates in the fridge for 10 minutes will make a big difference especially in summer. Don’t forget ice cream in frozen bowls!
3. Set It And Forget it
When in doubt set your oven to 350F (180C). Most times it will work out fine unless you are slow cooking or braising, then go for 225F.
4. That’s (Too) Hot
Yes, you can serve dishes too hot for anyone’s good. Think soups/broths or dense dishes like lasagna. It’s hard to pick up flavors when you’re focusing on not singeing your mouth. Remember to let certain foods rest a bit, it’s better than everyone blowing on each bite at the table.
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