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I had a rule for all my cooks, that I learned from my mentor early in my chef career. He would say "If my family, or my grandma walked through the door right now, would you feed it to them/her?" Unfortunately, you have to follow all health dept regulations, even those that are over kill or...

Great idea on the sauce! We used to do a bacon wrapped pork tenderloin, we did it to mid rare, so we could crisp up the bacon and serve. It was my favorite.

I just checked my Modernist Cuisine At Home book, and they talk about checking the core temperature using a thermometer in the meat. The technique is labeled "How to Check the Core Temperature (Without Obessing About It)" My other Modernist books are packed, but I think the key is "without...

Sometimes they float, sometimes they hang out just below the surface. If they float, we always try to keep them submerged (or else the part that's not underwater doesn't cook). The next part, I'm not saying it's "right" but we never seasoned before sous vide. After we pulled whatever we had...

Fighting with the health dept or bad habits from culinary school? :lol:

Fully cooking pork was because of Trichinosis, which at one point in time was the way they "thought" to prevent it. But they were wrong, and Trichinosis has been pretty much eliminated. On any menu I write, pork is default served "mid rare" according to the health dept. But it's one more...

That's the way to go if you are worried about size. Or get a small turkey.