Eh, depends on the cut. I like my steaks just warmed on the inside, cooked just enough to get a great Maillard going on the surface. Hamburgers I like in the med-rare area but ground beef for other purposes I prefer in the 140-150F range. I really despise beef cooked to above 150F because up there it loses all moisture and gets all tough and kinda tasteless and pointless.
What about chicken? Grilled, fried, baked, broiled, braised, or souped?
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Date: 2007-08-20 03:00 am (UTC)What about chicken? Grilled, fried, baked, broiled, braised, or souped?