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pages/Recipes/Pan - Recommended Cooking Temperatures.md

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+title:: Pan - Recommended Cooking Temperatures
+updated:: 2020-09-04 16:47:28+00:00
+created:: 2020-09-04 16:34:54+00:00
+
+Pan - Recommended Cooking Temperatures
+
+[HestanCue_RecommendedCookingTemperatures.pdf](../../_resources/HestanCue_RecommendedCookingTemperatures.pdf)
+
+[Hestan\_Cue\_-*Temperature\_Chart\_Fahrenheit*-_Printable.pdf](../../_resources/Hestan_Cue_-_Temperature_Chart_Fahrenheit_-_Printa.pdf)
+
+- # 450
+  
+  HIGH
+- ## PROTEIN - QUICK SEAR, CHAR
+  
+  Sous Vide Meats, Crispy Skin Fish  
+  Great for crisping skin or developing crust. Typically you should sear for 1-2 minutes per side  
+  and then finish cooking at 350°F.
+- ## VEGETABLES - CHAR, BLISTER
+  
+  Broccoli, Green Beans  
+  To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.
+- # 425
+- ## PROTEIN - SEAR, STIR-FRY
+  
+  Shrimp, Cubed Meats  
+  The ideal temperature to develop color and cook small proteins like scallops, shrimp or stir-fry.
+- ## VEGETABLES - STIR-FRY, PAN FRY
+  
+  Peppers, Carrots, Home Fries  
+  For cooking small (or small cut) vegetables and developing color.
+- # 400
+- ## PROTEIN - BROWN, PAN FRY
+  
+  Pork Chops, Chicken  
+  An all-around temperature for cooking  
+  meat while developing color.
+- ## VEGETABLES - ROAST
+  
+  Asparagus, Corn (off the cob), Zucchini  
+  Great for quickly caramelizing produce high in natural sugars or cooking large (or large cut) vegetables.
+- # 375
+- ## PROTEIN - BROWN, SHALLOW FRY
+  
+  Chicken Cutlet, Pan Fried Fish, Ground Meats  
+  The perfect temperature for gently frying  
+  breaded meats or browning butter.
+- ## VEGETABLES - BROWN, SHALLOW FRY
+  
+  Brussels Sprouts, Pancakes, Hash Browns, Crispy Eggplant  
+  Great for cooking tough vegetables, batters, or shallow frying breaded items and fritters.
+- # 350
+- ## PROTEIN - PAN ROAST AFTER SEAR
+  
+  Steak, Lamb  
+  The sweet spot to finish your meat after a quick  
+  sear at a higher temperature.
+- ## VEGETABLES - SAUTE, TOAST
+  
+  Onions, Garlic, Peppers, Quesadilla  
+  The quintessential saute temperature. Also good for toasted sandwiches, like a crispy and gooey grilled cheese.
+- # 325
+- ## PROTEIN - SCRAMBLED EGGS
+  
+  Scrambled, Country Omelettes  
+  Best with butter or non-stick cooking spray (not oil). We recommend no more than 4 eggs at a time.
+- # 300
+- ## PROTEIN - RENDER
+  
+  Duck Breast, Pancetta  
+  To slowly draw out fat for use in other recipes or to  
+  make your meat extra crispy.
+- ## VEGETABLES - CARAMELIZE, SWEAT
+  
+  Onions, Garlic, Peppers  
+  The best temperature to gently cook and gradually develop color.
+- # 250
+- ## PROTEIN - FRIED EGGS
+  
+  Sunny Side Up, Over Easy, Egg White Omelettes  
+  For that elusive tender egg white, low temperature is key.  
+  Best with butter or non-stick cooking spray (not oil).