Tips for Cooking Perfectly Cooked Meat Every Time
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- Опубліковано 17 чер 2024
- Be honest, have you ever considered Carry Over Temperature?
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Cooking meat can be very intimidating and the last thing you want to do is ruin it! In this video I break down some helpful tips to make sure you cook your meat perfectly, every time!
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#carnivore #keto #weightloss #carnivorediet #lowcarb #whatieatinaday #worldcarnivoremonth #meat #bbq #grilling
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When is @lauraspath going to start an OF? Something classy. I'd be your first subscriber!
Speaking as a chef, the #1 recommendation I give people is never cook your meat cold. Take it out of the fridge to take some of the chill off. I take my own meat out about 30 minutes before I cook it, but it depends on the thickness of your cut. You never want to cook meat cold from the fridge, it will be dry and cook unevenly. Great video, Laura!
I take my steaks out of the freezer into the pressure cooker for 10 mins then sear under the schwank. Quick and easy.
True! I typically let my steaks sit out on the counter all day.
Does this apply to frozen foods when companies such as Omaha Steak say do not defrost, place directly on grill frozen? I’m eager to learn.😊
I’ve seen this experiment done many times and this method barely elevates the internal temp at all. You’d have to let it sit out for 2 hours or so to have significant change on the internal temp.
Good to know! Thank you 🥰
The pro tip for chicken I learned a long time ago:
Cook your chicken to 155 degrees. Remove and let it come up to 165. You maintain tenderness/juices that way. This is especially important with chicken breast.
I suggest to the people who are trying to stop craving sugar that get the unflavored LMNT package. I’ve noticed that Stevia was starting to upset my stomach a lot and my sugar cravings were still there because of the sweet flavor (As it was the only sweet thing I was still putting in my mouth). Since I started buying unflavored LMNT, everything changed and I don't crave sugar anymore.
Thank you for that tip! I wondered about that sweet taste being a culprit on detoxing off sugar. I’ve used stevia in the past and was considering using it again. Because the knew our bodies cannot distinguish between a diet drink and a sugar drink, it sees them both as equal and not wanting it in the body as in a foreign item it does not want in it.
Good to know.
That, and Stevia is so disgusting that even coca cola couldn't get people to drink it.
I can’t kill my sugar cravings!
I've been on a strict carnivore diet now for 2 months and decided to eat half of a CRMBL cookie. Huge mistake!!! My body rejected it immediately!😂😂 I had run to the bathroom to throw up! My family just stared at me and my nephew said "maybe sugar is poison."😂
My tip for any kind of chuck cut.. steak, roast or stew cuts…
Crockpot on 6-8 hours FROZEN… frozen is the key… keeps it moist and tender when cooking “low and slow”
And if your crockpot has a latch on it use it while cooking… latching helps keep all the moisture in
The ones I have say specifically NOT to latch while cooking. The latches are for spill-free transport. Not saying you're wrong - just saying people might want to check the manual for their crock. 😊
@@Lucinda_JacksonYou are not wrong.
Just turned 49 on 1/21/24... love love love your videos!! You encourage us to keep it simple for this journey. I have 20lbs I want to shed (hormonal weight) & want to be the best me by 50th b-day. ❤🙏
We all got food poisoning last week from undercooking a whole chicken. I just bought a meat thermometer.
My poor husband grew up on overcooked, tough meat. He did not realize until his 20s that meat didn't have to be dry, tough or flavorless. Thanks for sharing.
Same here. Didnt like steak till my mid 20's! Lol
Laura you’re the meat queen!!! So knowledgeable and you break everything down so simply 🥩
I never realized about the carry over temperature, I knew it continued cooking but didn’t know was that much 😬 great points and great video. Thank you Laura ❤
Excellent! Never even heard of carry-over factor. Thank you so much for sharing these tips!
Never considered carry over temp - thanks for enlightening us.
Carryover temp was major l now under temp all meat thank you for explaining
I set my Meater for 130 and take it off at 125. And that seems to work but not every time. I am thinking it probably has to do with the thickness of my cut. Thanks for this great tutorial.
Thanks for the tips! Me and my wife are on day 19, Still have lots to learn about cooking.
I use the London broil for my jerkey. i ordered LMNT through your site and got the chocolate carmel for my coffee. Chuck roast seared in cast iron then add water and cook in oven for three hours is outstanding..
I love all of your videos Laura! Thank you for all the time and effort you put into them, they are so helpful and enjoyable! 💕
Fabulous video. I am learning and my hubby, who was a Vegetarian since Birth... is learning with me. He loves Filets! Converted at 63 yrs old!!!!! I call it a "resting temperature", did not know it was really a "carry over". Thank you! Any cooking videos are my favorite- I have thrown out many steaks!!!!!
Vegetarian since birth?? Did his parents not like him or something?
@@blueprince2330 a good number of vegetarians are just poor and pretending that their restrictive and unhealthy diets are a choice
@@blueprince2330 Haha- they were both Vegetarians ! and in the medical professions !
@jillf24 Scary! But you do you!
Great video Laura. I'm a terrible cook/grill 'chef' but once I found sous vide it was like magic! Takes a bit of planning due to the extra cook time but well worth it.
So I should unwrap my 3 yr old sous vide? Ive been scared to use it-but you have me willing to try it!!! thank you
I came across your youtube channel by accident. Not on carni diet but I ended up watching several of your shorts. I do not know if there is a correlation but your skin is great - it glows! Makes me want to try this. Thanks for providing some basics about your experience!
I’m definitely going to take this into account now!! Thank you!🎉
Great tips Laura! Thanks
Great info! Thank you!!
Thank you so much!! This was so helpful 🙏
This was very helpful. Thanks Laura!
Your advice on budget cuts are genius. I had never heard of chuck eye steak. If I can’t find at market I cut my own. So delicious! 🥩
Excellent info, thank you!
Great video!!! Thanks for the tips.
Great video and probably needed by most people. (including me) Thank you so much!!
Carry over explains a lot. Thanks 👍
Slicing thin for tougher cuts is critical. I have always enjoyed a hot fast grilled London broil sliced thin across the grain. I don’t eat them that often anymore as I typically am going with something with more fat, but when they’re $5/ lb it can be a good buy. All cuts deserve to be enjoyed! Great info here Laura.
Wow this is incredibly informative. Thank you so much for this!!
Your video is amazing ❤❤❤❤ it's really very helpful
Amazing video! As always.
Yes, I learned years ago about 'carry-over ' temp. Just makes sense!... Thank you Laura! ❤😊
Very helpful! TYVM!
Never even heard of a carry over temp. 😢
I’ve ruined so much meat ( tough, chewy). Ate it anyway 😂
We do love our Air Fryer!!🎉
Great video! Learned something today!
Thanks a bunch!
Okay how did you know I was cooking my first steak ever? I could not be watching this at a better time. I don’t know why I have anxiety over it? Guess like you said I don’t want to ruin it and waste $20! And be out a meal too! 😜 I haven’t started carnivore, because I’m not familiar with cooking meat, so this is my first attempt to see how it goes. 🤞🏻
Good video, Laura. When I cook steaks or pork chops in my air fryer (usually at 360F), I get about 25 degrees of carryover cooking. Even my Meater and Typhur Sync thermometers can't get it right! I've had to learn to pull the meat about 25 degrees below my target.
Thank you! 🙏❤️🥩
This is so, so helpful.
I have never known about the carryover temperature.
Is there a print out for all this institutions?
Thanks!
Very helpful, Thanks
We sous vide our meat and it's perfect, every time.
Yes!!! 💯
So you boil your meat in a bag? 😂
@@phillipsmom6252 no i don't boil it at 130 degrees
I keep in budget with my large family by shopping at a restaurant supply store. I trim, vacuum seal and sous vide it.
Then slice the roast and give it a quick sear for dinner.
I’m able to buy less expensive cuts and it’s still delicious and tender.
Great video! 👍
YES! Always with my steaks. I had the wrong finishing temp for pork chops hopefully they will turn out better now. The other thing that gets me is knowing where my grill is the hottest…we have a Komodo type grill and thicker pieces of meat will burn before it’s ready to flip, so I sear it and then let it finish coming to temp over the med/low side of the grill.
Off topic - Laura you always look so fresh and natural. I know carnivore is the key but would love to see a make-up video & products. It's refreshing to see a polished natural look.
I was not aware of Carrie over temperature, and I’ve not yet learned how to properly use a meat thermometer.
Good tips. Thanks
I’m a 62 yr old woman who always wondered why my pork chops are always so dry and most the time and chicken to. Not until last year when I went on keto did I learn about that taking it off a little bit early I still don’t exactly have down 100% but I know what it means and I give it a good shot.
Room temperature meat. Brush with melted butter and sprinkle of salt. Air fryer at 200degC for 10 minutes. Let rest. Perfect.
I just thought all my meat was tough lol
Will try to implement these tips.
Fortunately the health benefits of gnawing on shoe leather like meat FAR outweigh any discomfort from chewing it.
I’ll never return to plant based WOE.
I NOW avoid all but pickles and sauerkraut like the plague. The funny thing is as plant based I hated sauerkraut?!
Please make video report of fasting insulin improvement...
I've considered carry over temp and am comfortable with beef, but I think I'm just paranoid when it comes to pork & chicken carry over times because I'm afraid of taking it off too early.
Use your thermometer to check after it's rested so you can be sure it's come up enough. But it's okay for pork to be a little pink. Even the FDA has lowered their minimum temps in recent years.
@@LauraSpath Thank you.😊
Same
Well I have to admit when I was cooking a ribeye steak from Costco they would be cooked perfectly but most of the time they were tough. It made me just want to buy hamburg my 66 yr old teeth were having a hard time.
Try a different store. My local's ny strips are tough at mid rare, med, med well. No way to get tender without marinading. Ny strips from walmart at mid rare tender. Suppliers matter. Locals ribeyes always tender at mid rare or med. Dunno...
LMNT is a weird one. Three basic ingredients and they're charging 43 cents a gram plus shipping. And they're infesting food YT like temu infests tech YT.
I learned the carry over from Dad. Still have trouble with pork.
I like venison and cook it in butter or tallow
Carry -over temp also makes a difference in cookies and cakes! ❤😊
I found out this week that Texas Road house uses select Ribeyes and aren't very good.
Actual prime-graded meat is seldom sold in grocery stores. Places like a Costco might have it but if you want real prime graded beef ordering from a small rancher or direct-to-customer seller is a better option.
You can buy prime beef and pork at The Fresh Market.
Would you recommend starting carnivore on a diet of just hotdogs and water? Hotdogs seem to contain everything: beef, pork, fat, and salt. They are cheap too and easy to prepare.
❤
Where did you get your mini salt shaker you show in your car, thanks
For me I do not consider carry over. My IP is an invaluable tool in my kitchen in conjunction with my broiler. I season mostly when transferring from IP to lined baking sheet. I'm a huge fan of low and slow pork butt. I give up on trying to sear until I get a large large Lodge skillet.
IP solves a lot of issues when it comes to frozen chicken or pork. Picking up various mngrs special beef. Small amounts dumped in together, splash some Worchestshire, liquid smoke, and a dash of beef bulion. 35 min cook, 10 to 15 natural release pefection! I do this with roasts. I tend to only look perfection!
I loved when you said in a previous vid about mixing meats. We do this now, game changer and its not dull.
What is an ip?
@@susiecardwell5233 Instant Pot = IP
Dry aging can help tenderize beef a little before cooking.
Laura, that certainly helps. I knew meats keep cooking after you remove them from the heat source but I didn't know how much. My next steak should be perfect!
What temperature is recommended for reverse sear in the oven? Thanks for all your help!
I usually do everything around 225°, if I am in a hurry I'll go up to 250 or 275. But lower and slower will make things cook more evenly
Our target temp for a reverse sear steak is 125 degrees. Once the meat gets to 125*, we remove it and sear the steak in a smoking hot cast iron skillet. * this is where a wireless thermometer/ probe comes in handy.
Thank you so much. Just starting Conivore this week. I have never cooked steak before and have no grill. We have 6” of snow on the ground right now and 17 degrees. I’ll wait till warmer weather to buy one.
@@ChristyHill-ju6bg dont worry. Grill grates only sear from the grates. With a cast iron skillet you get the sear 100% on the surface. I grill ALOT. But all steaks done on cast iron. Pressed in when added to pan or flipped.
Where can I find the video with the recipe for the crockpot pork shoulder using Siete Carnitas Seasoning? I binge watched a week ago and now I can’t find it. Uggh. 😂
My three tips for perfectly cooked meat every single time is as follows:
1 - Sous Vide
2 - Sous Vide
3 - Sous Vide.
How does LMNT help potassium wise when there are only 200 mg in a packet which doesn’t even touch the 4700 mg per the RDA?
❤🎉 Yup that's where Dr Berg comes in to the rescue lol. I hope he comes up with less flavoring or unflavored, but I've been using his electrolyte powder for years, along with sea salt in water. My levels are always good via blood work fyi.
I don't eat gigantic amounts of meat at the moment, maybe that bumps up the Potassium? Not sure..
I bought a meater for Xmas and almost every time I’ve cooked my steaks, I choose medium well 150 degrees and it turns out medium rare, even after resting. I have to put it back in the air fryer almost every time. I can’t figure out what I’m doing wrong. Thinking of returning mine.
Question: When you start on Carnivore, should you be using butter? As I am trying to lose weight, I was wondering about adding the additional fat since you body will go to that instead of the fat in your body. Thanks
if you aren't eating lots of fat on a carnivore diet you aren't going to feel satiated. Just keep the carbs cut out, be patient and you will lose weight.
Great useful video.... i do consider very over time but i don't use a thermometer.. but I'm planning on doing roasts now that i have a new oven and i will be using thermometers
Do you ever use a meat tenderizer,
tool, or hammer to tenderize your meat?.
What about letting the meat rest under foil? Thats the carry over temperature, correct?
😀
Never heard of carryover temp
I gained 30 pounds in 3 months eating hamburger and ribeye 😞 I wanted this to work sooo bad 😭 but I can’t continue, should I try keto do you think?
Chicken is the only one i struggle or worry about
No, carryover temperature is not something I thought about before. Our son is immunocompromised so we also have to be careful of final temperature.
Does marble mean it’s grain fed?
Nope. Never considered carry-over temp. Thanks!
If I mention some well-known doctors or carnivores here, it will be immediately censored by UA-cam!,.,.,.
Do you have a daily calorie target that you’ve used as part of your weight loss journey ?
you don't need to count calories if you're on Carnivore or Keto. Just carbs.
I bet you never thought you were going to be teaching random people on the internet how to cook meat. 😅 Life takes us weird places sometimes.
Has anyone used Butcher Box?
I think stores throw the name "steak" at the end of cuts of meat so they can charge steak prices!
Is there a good BBQ sauce that works with carnivore diet. Instead of just eating meat with nothing on it? tks
Sugar free options are in most stores
Any alternative to LMNT - they don't ship to Europe...
I want well done, not rare.
And you didnt Cheat in Oir husband after loosing weight?
Strongest women ever.
But I cant Belive that
When is @lauraspath going to start an OF? Something classy. I'd be your first subscriber!