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--- a/Temperatures/2025-08-02T12_36_01.712Z.android.md
+++ b/Temperatures/2025-08-02T12_36_01.712Z.android.md
@@ -0,0 +1,105 @@
+---
+title: Pan - Recommended Cooking Temperatures
+updated: 2020-09-04 16:47:28Z
+created: 2020-09-04 16:34:54Z
+---
+
+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).
--- a/Temperatures/2025-08-02T12_38_58.665Z.android.md
+++ b/Temperatures/2025-08-02T12_38_58.665Z.android.md
@@ -0,0 +1,105 @@
+---
+title: Pan - Recommended Cooking Temperatures
+updated: 2020-09-04 16:47:28Z
+created: 2020-09-04 16:34:54Z
+---
+
+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).
--- a/Temperatures/2025-08-02T12_41_20.919Z.android.md
+++ b/Temperatures/2025-08-02T12_41_20.919Z.android.md
@@ -0,0 +1,105 @@
+---
+title: Pan - Recommended Cooking Temperatures
+updated: 2020-09-04 16:47:28Z
+created: 2020-09-04 16:34:54Z
+---
+
+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).
--- a/Temperatures/2025-08-03T03_32_39.163Z.android.md
+++ b/Temperatures/2025-08-03T03_32_39.163Z.android.md
@@ -0,0 +1,105 @@
+---
+title: Pan - Recommended Cooking Temperatures
+updated: 2020-09-04 16:47:28Z
+created: 2020-09-04 16:34:54Z
+---
+
+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).
--- a/Temperatures/2025-08-03T03_53_36.329Z.android.md
+++ b/Temperatures/2025-08-03T03_53_36.329Z.android.md
@@ -0,0 +1,105 @@
+---
+title: Pan - Recommended Cooking Temperatures
+updated: 2020-09-04 16:47:28Z
+created: 2020-09-04 16:34:54Z
+---
+
+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).
--- a/Temperatures/2025-08-12T17_03_40.467Z.android.md
+++ b/Temperatures/2025-08-12T17_03_40.467Z.android.md
@@ -0,0 +1,105 @@
+---
+title: Pan - Recommended Cooking Temperatures
+updated: 2020-09-04 16:47:28Z
+created: 2020-09-04 16:34:54Z
+---
+
+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).