Properly Temping Proteins | Tuesday's Tip of the Day!
As we fire up our grills for the hot summer months ahead, its important that we understand how to properly temp proteins to keep our friends and family safe, while also keeping that gorgeous roast, patty or steak from becoming as dry as a bone! No thanks!
Instead of piercing the protein with the thermometer from the top straight down, which might be tempting, think about going in from the side of the protein (i.e. right to left). Of course, this depends on the thickness of your protein, but it’s the most accurate way to test the internal temperature of your protein. From steaks, pork tenderloins and chicken breasts, it’s the center we are always waiting on. We start with a gorgeous sear to develop color on the outside then wait patiently for that thin layer in the very middle to cook to our desired doneness. By going in from the side, you are temping that exact area. Temping from the top down can be hard to gage as we may take the probe too low or too high yielding an inaccurate temperature. Heck, we might even be temping the grill grates. Yikes!
Now that you know how to properly temp your proteins, it’s time to fire up the grill and invite your friends and family around The Table Together.
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Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!