{"id":3021,"date":"2013-08-16T09:08:58","date_gmt":"2013-08-16T14:08:58","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=3021"},"modified":"2013-08-17T10:40:16","modified_gmt":"2013-08-17T15:40:16","slug":"its-raw","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/tips-and-tricks\/its-raw\/","title":{"rendered":"It’s Raw!"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"Taylor<\/a>

Taylor Professional 9306 Dual Temp IR\/Thermocouple Thermometer<\/p><\/div>\n

If you watch the television show Hell\u2019s Kitchen<\/a>, with Chef Gordon Ramsey<\/a> in it, you have heard him scream \u201cIt\u2019s Raw!\u201d many times and usually many times in a row.\u00a0 With the advent of instant read thermometers, this shouldn\u2019t ever happen in a professional kitchen.\u00a0 I am guessing that on the television show the contestants are not allowed to carry around instant-read thermometers, but in real professional kitchens they should be standard equipment.\u00a0 Even home cooks should have them!<\/p>\n

I\u2019m eating dinner\u00a0and they have a beautiful swordfish filet, caught off the coast of Hawaii, on the menu seared with dill and served over fresh green beans.\u00a0 I order it and out comes this huge filet of fish, nearing 10 ounces, perfectly cut, and well seared on the outside with wonderful notes of dill and pepper.\u00a0 The problem arises as I dig into the\u00a0the filet as it is completely raw in the middle!\u00a0 Ouch, one of my favorite local restaurants has just served a raw piece of fish!\u00a0 No worries though, a quick flag down of the waiter results in the plate being whisked away for a new entr\u00e9e.\u00a0 Twenty minutes later or so and another beautiful plate of swordfish is presented.\u00a0 Once again it looks great and the outside tastes wonderful.\u00a0 But\u2026 once again, it is completely raw in the middle.<\/p>\n

Now, don\u2019t get me wrong, I am not a believer of\u00a0\u201ckilling\u201d\u00a0my dinner\u00a0by overcooking it but the\u00a0swordfish cannot even be cut with a fork it is\u00a0so undercooked.\u00a0\u00a0\u00a0I literally have to saw through it with a knife and that is not acceptable with fish.\u00a0 I return it again, and luckily by the third time the filet comes out and is flakey, fork tender, and super moist!\u00a0 They did not overcook or undercook it and it tastes as good on the inside as it does on the outside.<\/p>\n

I feel bad for the kitchen staff, having to cook my dinner three times, and I also feel bad for the owner who had to throw away two portions of food.\u00a0 I have to wonder though if they use a digital instant-read thermometer?\u00a0 If they do, I believe what happened could have been avoided.\u00a0 All is well though as I will be going back, they are one of my favorite restaurants in town after all!<\/p>\n

The moral of this story?\u00a0 If you or your staff do not own instant-read thermometers, invest in them, they can at a minimum reduce food being sent back and at best, save lives.\u00a0 There is a great story on them over at USA Today<\/a>.\u00a0 Check it out.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Todd Barron @ FoodieCuisine.com If you watch the television show Hell\u2019s Kitchen, with Chef Gordon Ramsey in it, you have heard him scream \u201cIt\u2019s Raw!\u201d many times and usually many times in a row.\u00a0 With the advent of instant read thermometers, this shouldn\u2019t ever happen in a professional kitchen.\u00a0 I am guessing that on […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-3021","post","type-post","status-publish","format-standard","hentry","category-tips-and-tricks"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3021"}],"version-history":[{"count":3,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3021\/revisions"}],"predecessor-version":[{"id":3025,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/3021\/revisions\/3025"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3021"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}