Posted on: Wednesday, August 22, 2001
Cook's Tips
Lower heat makes for tastier beef
By Joan Namkoong
Advertiser Food Editor
We tend to cook beef on high heat, which can cause it to char and burn. In general, red meat should be cooked at lower temperatures to develop flavor and slowly caramelize the exterior. White meats like chicken, turkey and pork should be cooked at higher temperatures, resulting in a crisp outside and a moist interior.
— George Mavrothalassitis, chef/owner, Chef Mavro restaurant
