Medium Rare: 130°–135°
Well Done: 165°
Fish & Shellfish
It’s good to remember that meat is still cooking when you remove it from the heat source, so keep that in mind. Almost more important though is to let your meat rest so that you don’t slice into the meat and release all the juices. Let them settle for about 3-5 minutes.
Our suite of Technique Classes are designed to give you solid foundational skills in a particular area of cooking. You will learn how to cook and feel confident in the kitchen.