Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon
Christopher Kimball’s Milk Street Radio
00:00
How to Cook a Medium Rare Venison
Having a tamamator I think is the most important thing and it's not about knowing intuitively when something is ready. For me it's always about putting it in, checking the temperature with a probe and knowing at what point do I need to cook it to? Do I want to cook it rare medium or do I want to Cook it well? Because there is even a different range of wells.
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