By Dale Van Sky
Executive Chef
Bison and grain fed beef have a lower fat content so lowering the temperature by 25 degrees will slow the cooking process. This allows the internal temperature to reach the desired doneness without over cooking the exterior.
Cooking times will vary in accordance to the cut on meat; I recommend a meat thermometer to check doneness.
Never press any meat, burger, steak or chicken; this will squeeze out the juices producing a dryer product. When cooking roasts you should let them rest because while they are cooking the juices are forced towards the middle of the meat. Letting it rest allows those juices to rejuvenate through the meat.
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