«

»

Print this Post

So what the heck is a “Cook Line”?

See how the chicken tenderloin in the center is cooked about half way up? That's the cook line and now it's time to turn the meat over.

See how the chicken tenderloin in the center is opaque/ cooked about half way up? That’s the cook line and now it’s time to turn the meat over.

I first heard this term from Jaime Carmody,  extraordinary chef and colleague. Of course, I knew when to turn meat over to cook on the other side, but never heard the term “cook line”. The bonus here is by the time the meat is cooked half way up, the bottom will have formed a nice crust. Ditto for seafood.  Make sense, yes? Thanks, Jaime. BTW check out her site for personal chef meals, classes, you name it. Here’s what Jaime has to say:

” Are you, literally, out of time when it comes to cooking at home? Chef Jaime can prepare fresh, delicious food customized to your tastes and dietary requirements. Meals can be delivered or picked up in-store. No more grocery shopping or take out!”

Permanent link to this article: http://abouteating.com/so-what-the-heck-is-a-cook-line/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>