After ruining many hunks of meat over the years through overcooking or cutting them open before they were done, I decided we would be much better off with a cheap digital instant-read thermometer. I'm not sure how we ever got along without it! (Oh yeah, all the improperly cooked meat.) Here are some action shots.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTQO5MU92k2zpiJ832DIGxTS_PGOp20F0QpEGBt-Mp2z1qGtX7wI3MgIapCmkltUk6luVLL1r2uRoktXIp9WQVMyEhv0N_iVVsUKkoMMTQP1dfB0Bk0H1qdISvxMVhFJ_93Esyeafogo/s400/DSC_0735.JPG) |
I actually over-cooked this pork loin because we couldn't hear the very loud thermometer from the deck (see Deck Drinks). At least I knew it was over-done before I sliced it! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAX4Eda1zAYM4_npnvlrY89ZPSa0EEGnHdDghSQ2-2J9u5pubqSVVICq2_V_k1e2H51QrLauoykII3SgMvLdAPJ9NBD7w47mP3qKKsBL5-ilhsL5Q4RSvEO1yiimWwZaNmGt8-abAyadM/s400/DSC_0741.JPG) |
I stayed in the kitchen in order to make sure this filet mignon came out perfectly. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJF2WU-90Byww6M3cVwuvJGU3lv0JlK-X4UQWe9JKSAeojxIdQgazg_JFxvSTrSP-KD3dhrm-5Wqf6hfmDVOBlcWT2z8oXbOkxv8Mp8OgFCQdExEkZ7uWelH42F92bBmwgjqJCsmPHU4/s400/DSC_0742.JPG) |
And it did! Served with espresso balsamic glaze on a bed of cress (we were not fans of the cress). |
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