Starting Cooking Temperature
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It is best to start grilling (and cooking) your product thawed and at a settled, evenly dispersed room temperature.

Culinary Uses

Right out of the refrigerator, your product should be well under 40°F (4°C). Just letting your product acclimatize and settle at room temperature before hitting the heat yields 35° of internal temperature (if Room Temperature is about 75°F (24°C), without any application of fiber-damaging, flavor leeching, moisture-robbing direct heat.

 An evenly distributed 75°F (24°C) internal temp also allows the product to cook more evenly while requiring your heat source to only raise the internal temperature by an additional 50°to reach a rare finished product. The internal temperature gains are even more significant if your product is coming directly from the 0°F (-17°C) Freezer.  To “Temper” your product (matching the prevailing temperature in the environment), pull your refrigerated product out of the refrigerator and cover it with plastic wrap or a towel for an hour (or two at a stretch) before you are ready to cook. Do watch your tempering times and don’t leave your meat out unrefrigerated too long as every minute it is at room temperature it is sitting in The Food Danger Zone. If your meat is frozen, thaw it to a refrigerated temperature by placing it in the refrigerator overnight. Then follow the directions above for tempering refrigerated meat. For more on Thawing see the thawing resource page or Lesson 1: An Introduction to the Culinary Arts, Topic 5