I have worked for a NECI chef, a CIA (Culinary Institute lol) chef, a US Navy (CSS) chef, and a L’Ecole Superieure chef. Never a Michelin that I know of, unfortunately.
So let's check out this vid which is excellent.
(At the Pint I only use a "probe" for turkey burgers, cuz those suckers are deceptive as fuck. Otherwise it's all in the tactile. But still -- better safe than sorry, fer shur.)
In a patrially covered pan, just below medium heat, about 6 minutes a side for 1/3rd pound frozen tukey burgers.
Me probs '18 when I stopped eating mammals...again.
In college (OF COURSE, so cliche) I was vegetarian. Then not, then got worried about my cholesterol so stopped with the carne y puerco.
And my cholesterol dropped like a proverbial rock, EVEN WITH my love of full fat butter. Maybe the olive oil balanced it out. 😆
I still need a green chile cheeseburger every once in a while here
Looks delish, TB. Have one for me. 👍
I watch videos from this YT channel, mostly the Italian cuisine
Will watch; that vid that I posted popped up for some inexplicable reason...I might've complained to you about watching cooking shit cuz that's what I do for work AND AT HOME blah blah. Like not wanting to watch "The Bear," heh.
But yeah, said vid popped up and I hate-watched it...and it turned out to be pretty good. So that's what I get for hate-watching, I suppose. Talk about a problem to have. lol
That channel shows restaurant chefs cooking signature dishes. Pretty casual style. They don't give the recipes exactly but I watch for techniques I guess.
@InUnfunky this is really interesting. I always flip steak a lot and thought I was just too impatient and doing it wrong, lol.
As per usual, it's more a matter of degree (pun intended).
USUALLY tho NOT ALWAYS these days the only stuff I temp out would be some poultry and some pork. NEVER a steak (or any other protein like salmon, etc) but this is only AFTER working in restaurants since '92.
THAT SAID thermometers are must haves at work and I DO HAVE redundant ones (hanging off of my hood vent, lol) JUST IN CASE. 😎 🤓
@InUnfunky I have never checked temp on a steak and am pretty successful. Pork however, not so much. I did finally buy a decent thermometer and it made a huge difference between edible and not, lol.
Did you splurge for a laser?
Cuz those are bad ass. 😂
For meats I still use the basic "probe" variety, whereas I ended up using a laser on a wood-fired pizza oven. 🤷♂️
It's hard to fuck up shit like pulled pork. OTOH be careful with chops.
And thankfully -- AS FAR AS I KNOW -- I have NEVER undercooked a piece of poultry for some poor schmuck.
I don't have nightmares about Trump's stupid ass, but I DO about undercooked chicken. 🤷♂️ 😀
@InUnfunky nothing that fancy, I’ll define decent as “not the cheapest probe i can find” 😂
And I can assure you, it’s quite possible to mess up pulled pork, but that was more a case of knowing I wasn’t using the right cut of meat and not a temp thing…🤷🏻♀️
P.S. --
And I don't even eat red meat and pork anymore (yes, I DO cook it for peeps, duh)...but that shit looks delicious. 😆🤷♂️ 🤓