Happy-Gourmand

Watch For Smoke Stacks!

by - Story: 29915


She says:

Well, I am just the precursor to the main event this week, so I will be brief. As someone who is more the moral support for the BBQ-er in the household, I will not profess to have any expertise except perhaps in the potato salad or the table set-up. I just stand back and watch, and enjoy the results. I really do love preparing the accompaniments too, so we make a good team. But if you want to know a secret, the part I find really sexy about having my husband barbecue is how he smells like a Ranger Scout afterward. It’s like the best part of summer camp. Hooray for BBQ season!


He says:

The barbecue season is finally here. I had my first steak on coals a few days ago and I remember how much I missed it on the first bite.

I know many of you BBQ year around with your fancy super gas devices while I still make a fire and burn wood to cook my steak. I respect your choice but I cook in a different league than you. The league is not a professional league, but more a group a people who believe that appreciate that good things take time. It takes me a good 15 minutes before I can start grilling, but hey! While I wait for the red-hot coals to form I can enjoy a cold one.

In honour of the season starting, I thought I would share my passion and pass on some easy-to-use steps to help you improve your game this coming summer.

Testing your meat for “doneness” with your thermometer

Once you suspect that your meat may be done, take your instant read thermometer (approximately $8 each), poke it into the center of the meat and allow it to take a reading. Based on the internal temperature of the meat, you can tell when the steak is done to your liking. Please note, over-poking with your thermometer is prohibited as you will lose all the juices.

How to know when your meat is done

Beef - Veal - Lamb - Bison - Elk
Very Rare - 120° - blood red in the center and barely warm (a good vet might still save the cow)
Rare - 125° - red in the center and warm throughout
Medium-Rare - 130° - 135° - pinkish red in the center and fairly hot
Medium - 140° - 145° - pink in the center, grayish brown surrounding, hot throughout
Medium-Well - 150° - 155° - grayish brown center, only a trace of pink
Well-Done - 160° - gray in the center

Poultry whole - 180°F - cook until juices run clear

Pork
Medium - 140° - 145° - pink in the center, grayish brown surrounding, hot throughout
Well-Done - 160° - gray in the center

Ground meat & Sausage - 160° to 165°F – no pink at all

Fish - (steaks, filleted or whole) 140°F – Tuna - Swordfish - Marlin 125F

I am always ready for questions if you have any!!

Have fun.


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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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