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