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Read lots of time to never try to cook cold meat, especially in frying pan. Wondering how many of you bring your meat to room temp before cooking? I'm guessing the recommended cooking time for most recipes is for cold meat. How do you compensate?
Read lots of time to never try to cook cold meat, especially in frying pan. Wondering how many of you bring your meat to room temp before cooking? I'm guessing the recommended cooking time for most recipes is for cold meat. How do you compensate?
When grilling I always do, otherwise it depends, more times I probably do not. It is like pre-heating the oven, if I am baking or roasting something that needs a really hot oven and only takes a few minutes, yes, I pre heat, if it is going to cook more slowly and be in a cooler oven, I do not pre-heat.
Depends on what I'm making. When I use the slow cooker which is often I put in frozen meat or vegetables. Otherwise grilling is room temperature, frying a hamburger probably not a roast in the oven, I guess it could get to room temperature by the time I get the salt, pepper, onions, potatoes and carrots cut up to put in with the meat.
You compensate by always using a meat thermometer to ensure that the internal temperature is at the proper temperature for the meat you are preparing.
I never do. In fact, there are times when I start roasting beef while it's still somewhat frozen in the middle. I find that it cooks great and helps assure that the inside is still pink and juicy.
Lol....I do use a meat thermometer!
I wouldn't do that with poultry.
I never knew we were supposed to bring them to room temp first. Doesn't that basically -invite- bacteria? I like my burgers medium-rare, and I even eat pinches of raw fresh-ground chuck when I'm making my meatballs. But man - this would certainly explain why people tell me I shouldn't do that. They must be assuming I'm chowing down on bacteria-infested meat that's been sitting out on the counter for a few hours.
In short: I eat my raw meat chilled from the fridge, and I prepare the meat for cooking immediately from the fridge and cook it the moment it's prepared. Burgers, I'll store in the fridge til the grill is hot (we use chunked charred wood, not charcoal or gas or propane).
Are the burgers supposed to come out different? Do they taste better? Do they cook off more fat? Are they more tender? This is just such a new concept for me, I swear I've never heard of such a thing til I saw this thread.
I rather not have meats get quite down to room temperature. Especially here in Texas. I prefer that they're not frozen in case they need tenderizing and for seasoning. They can be easier to trim while partially frozen though.
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