Strip, Ribeye, Porterhouse/T-Bone, and Butcher’s Cuts: Temps and Times Doneness Temperature Range Timing Range Very rare to rare 120°F (49°C) to 128°F (53°C) 1 to 2 1/2 hours Medium-rare 129°F (54°C) to 134°F (57°C) 1 to 4 hours (2 1/2 hours max if under 130°F/54°C) Medium 135°F (57°C) to 144°F (62°C) 1 to 4 hours … Read More →
Cooking Dried Beans
Cook’s Illustrated Soaking dried beans in salted water softens their skins, which helps them cook more evenly and reduces the number of beans that rupture. For 1 pound of dried beans, dissolve 3 tablespoons of table salt in 4 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain … Read More →
Vinaigrette Ratios
ACID (1 part) EMULSIFIER (1/3 part) OTHER FLAVORINGS NEUTRAL OIL (2 to 3 parts) FLAVORED OIL (up to 1 part; optional) White or red wine vinegarBalsamic vinegarSherry vinegarRice vinegarCider vinegarLemon juice (or a combination of lemon and another citrus)VerjusSoy sauce (in combination with an acid) MustardMayonnaiseHoneyEgg Yolk Minced shallotsMinced garlicMinced fresh herbs (add just before … Read More →
Meat Temperatures
Keep in mind that red meat and pork should come off the heat when 5 to 10 degrees shy of the desired final temperature listed below, as the temperature will continue to rise for several minutes (with the temperature of steaks and burgers climbing less than the temperature of roasts). RARE MEDIUM-RARE MEDIUM WELL-DONE Red … Read More →