{"id":25313,"date":"2016-08-02T15:21:31","date_gmt":"2016-08-02T19:21:31","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=25313"},"modified":"2016-11-11T19:33:45","modified_gmt":"2016-11-11T19:33:45","slug":"steak-done","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/steak-done\/","title":{"rendered":"Steak Done Perfectly &#8211; No Guessing Or Gashing Ever Again"},"content":{"rendered":"<h2><strong>\u201cWhen is my steak done?\u201d <\/strong><\/h2>\n<p>People always ask me, &#8220;When is my steak done?&#8221; \u201cWhen is my chicken done?\u201d and \u201cHow do I tell when my food is done cooking?\u201d<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"https:\/\/youtube.com\/embed\/T6UNPCDLDc4\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p><strong>I&#8217;m confident that everyone recognizes when they START cooking, but most home cooks aren\u2019t sure when to STOP cooking<\/strong>. This is the most important skill to avoiding dried out food.<\/p>\n<p><strong>My culinary college students ask me this question all the time and the answer is always the same.<\/strong> \u201cHow long should I cook my steak,\u201d they&#8217;ll ask. \u201cUntil it\u2019s DONE,\u201d is my standard response.<\/p>\n<h2>A better question would be, \u201chow do I TELL steak doneness?\u201d<\/h2>\n<p>Skilled cooks are using a fool proof OBSERVABLE way to SEE when to stop cooking and it doesn\u2019t include guessing, poking or gashing the beef.<\/p>\n<p><strong>You don&#8217;t believe the myths and old wives tales about how to tell when you should STOP cooking, do you?<\/strong><\/p>\n<ul>\n<li>Poking the food with your finger and comparing against your palm or cheek is ridiculous.<\/li>\n<li>Gashing an item open to look inside only releases all the moisture, creating dry lacerated food.<\/li>\n<li>Cooking by TIME or how LONG to cook something doesn\u2019t take all the variables in cooking into consideration.<\/li>\n<\/ul>\n<p><strong>The ONLY way you can precisely, accurately and QUANTIFIABLY tell chicken doneness and correctly get steak done perfectly is with a thermometer.<\/strong> There\u2019s no guessing, no poking, no gashing when you have an exact temperature that can be the STOP sign so you don\u2019t over cook.<\/p>\n<div align=\"center\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-25315 size-large\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/GrillingTempsMemeNewLogo-1024x683.jpg\" alt=\"Steak Done Temperatures\" width=\"1024\" height=\"683\" \/><\/div>\n<p>&nbsp;<\/p>\n<p><strong>You can start to quantify your cooking with measurable temperatures and you&#8217;ll add consistency to your cooking as well.<\/strong> Your items will all be cooked to the perfect doneness without becoming tough or dried out.<\/p>\n<h2><strong>That\u2019s why you should figure out your \u201cpersonal steak number\u201d.<\/strong><\/h2>\n<p>You should arrive at the EXACT temperature that\u2019s perfect for YOU, and your results will be spot-on every time.<\/p>\n<p><strong>Trade in your clock for a thermometer as the authority of steak doneness,<\/strong> and everyone can have their own perfectly cooked piece of beef. You\u2019ll be able to cook some steaks more rare, some medium and others well-done based on your steak number as a benchmark.<\/p>\n<p><strong>This is one of the largest differences between the way home cooks are taught and culinary college students are taught to cook.<\/strong> Tomorrow\u2019s professionals are instructed in the METHODS behind cooking. They&#8217;re empowered with the OBSERVABLE and QUANTIFIABLE step-by-step procedures that can be used on any combination of ingredients they desire.<\/p>\n<p>I\u2019d like to share even more culinary school tips and techniques with you in my FREE webinar, <a href=\"https:\/\/app.webinarjam.net\/register\/171\/1d1eb3e40e\">\u201cThe 5 Skills Taught In Culinary College That Are Essential In All Of Cooking\u201d.<\/a> You can register for the next online gathering by clicking <a href=\"https:\/\/app.webinarjam.net\/register\/171\/1d1eb3e40e\">HERE.<\/a><\/p>\n<p><strong>Because, when you start to THINK like a chef, you start to COOK like a professional!<\/strong><\/p>\n<h2>Claim your FREE Spot for the next webinar session by <a href=\"https:\/\/app.webinarjam.net\/register\/171\/1d1eb3e40e\">CLICKING HERE<\/a><\/h2>\n<p><a href=\"https:\/\/app.webinarjam.net\/register\/171\/1d1eb3e40e\" target=\"_blank\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft wp-image-25201 size-full\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg\" alt=\"FREE Cook Webinar Event\" width=\"810\" height=\"450\" srcset=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event.jpg 810w, https:\/\/webcookingclasses.com\/wp-content\/uploads\/2016\/07\/FREE-Cooking-Webinar-Event-480x267.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 810px, 100vw\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>\u201cWhen is my steak done?\u201d People always ask me, &#8220;When is my steak done?&#8221; \u201cWhen is my chicken done?\u201d and \u201cHow do I tell when my food is done cooking?\u201d &nbsp; I&#8217;m confident that everyone recognizes when they START cooking, but most home cooks aren\u2019t sure when to STOP cooking. This is the most important<\/p>\n","protected":false},"author":23,"featured_media":25316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[30],"tags":[370],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/25313"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=25313"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/25313\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/25316"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=25313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=25313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=25313"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=25313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}