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Sear-grill and gear grilling is a process of searing food items over high temperatures. Sear grilling can be achieved using a gas grill, charcoal grill, hybrid grill, or infrared grill where the below flame heats the grill grates to temperatures over 480 °C (900 °F). Sear-grilling instantly sears the outside of meat to make the food more ...
The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.
If you like your patty medium-rare with a red-pink center and browning around the edges, grill for about two and a half minutes per side or five minutes total, or until the internal temperature ...
Like most meat thermometers, it captures both the internal temperature and cooking speed, but this one also has one of the widest ranges: From -22°F to 1,000°F.
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
Cooking times of different meats can vary, so experts recommend ditching the clock and grabbing a meat thermometer instead. (Getty Images) (Photo illustration: Ivana Cruz for Yahoo news; photos ...