Cooking Temperature Quotes

When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.

Everyone seems to ask me the same 10 questions, and high on the list is, 'What pans should I be cooking with and why?'

I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game.

Here's a Thanksgiving tip. Generally, your turkey is not cooked enough if it passes you the cranberry sauce.

I cook every chance in my pot. And only when it is cooked through do I welcome it as my food.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

If you are buying a larger turkey than usual, make sure it will fit in the oven.

If you throw a lamb chop in the oven, what's to keep it from getting done?

Certain foods, such as meat, appear to harbour toxic bacteria - known as endotoxins - that can trigger inflammation in your arteries, even when food is fully cooked.

Proper turkey preparation is critical. According to the U.S. Department of Agriculture, more Americans die every year from eating improperly cooked turkey than were killed in the entire Peloponnesian War. This is because turkey can contain salmonella, which are tiny bacteria that, if they get in your bloodstream, develop into full-grown salmon, which could come leaping out of your mouth during an important business presentation.

The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender.

The temperatures required for caramelization and browning almost always far exceed the boiling point of water. So the presence of water on the surface of a food, or on the bottom of a pan, is a signal that browning can't yet occur.

I'm carrying so much pork, I'm beginning to get trichinosis.

I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.

If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.