The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking

Author:The Editors of Cooks Illustrated
Language: eng
Format: mobi
Publisher: America's Test Kitchen
Published: 2009-03-22T16:00:00+00:00

WE LIKE IT RARE. We find that beef, pork, and fish are more flavorful and juicier when cooked short of well done, either rare, medium-rare, or medium, depending on the item in question. If you are worried about killing possible bacteria, you should cook all meat and seafood to an internal temperature of at least 160 degrees. Of course, chicken must be well done in all cases.

Figure 1.

Commonly available fuels include, charcoal briquettes, lump hardwood charcoal, wood chips, and hardwood logs. We recommend hardwood charcoal; it burns hotter and cleaner than standard briquettes. If you want to add smokiness, consider adding some hardwood logs or wood chunks to the fire. If using wood chips, wrap them in aluminum foil, poke some holes in the foil, and put the packet directly on the coals.

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