Good Lifestyle

The cooking meat can be intimidating to any new person in a kitchen, or even a more experienced cook. Getting the family to say "ooh" when you bring out the main dish cooked with crispy perfection, it is always the goal.

And while perfection is not always feasible, we talked with Matthew Gaudet, chef of cookingRochambeau in Boston and formerlyEleven Madison ParkFor his tips and tricks to get meat worthy of the applause on the table each time. This is an internal temperature each of these seven popular meat cuts should reach - be sure to use aMeat thermometer To make sure they are cooked all along. And for more cooking tips,Sign up for our newsletter for daily recipes and new foods in your inbox!

"I always like to remove them when they are almost finished," says Gaudet cook chicken breasts. "You want it to be a little pink in the middle when you stop preparing it and let it out for five minutes, it will wear [cook] through." You can always put the meat back on the grill or saucepan, but if it's too cooked, there is no way to save it. Meat will continue to cook asyou let it rest, So keep it in mind.

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Unlike chicken breasts, you can cook them over high heat. "The chicken legs can take all kinds of heat because they are screened with fat," says Gaudet. "They are also the most delicious."

Try these chicken thighs in one of these17 healthy chicken thigh recipes.

Gaudet has a simple suggestion to cook the bird: "brine, brine and brine". And no, you do not need to wait Thanksgiving to cook all Turkey! The bird is delicious all year - Make sure to avoid these18 ways to cook your turkey badly.

A pork chop with an internal temperature between 150 and 155 degrees Fahrenheit will be cooked to medium. Gaudet says, "The brine and also, it enjoys a slow cooking. Pork-People chops complain of being fucking, fluffy, raw. Cook it slowly. The brine, cook it more slowly." If you want a juicy pork height, patience is the key here.

Try the low and slow method with one of these20 delicious pork chop recipes.

Once again, cooking at an internal temperature between 150 and 155 degrees Fahrenheit will take this meat to medium. "I tend to find that it's good on the edge of a grill," says Gaudet. "So, apart from direct heat, maybe a few turns on the flame, then moves it and simply let it out. Also, a good marinade and a good wash on these are good too, a kind of lacquer type delicious, could use the flavor. "

You can not go wrong with thatGrilled pork net with pineapple salsa recipe.

Ribeye should touch an internal temperature of 130 degrees Fahrenheit for a medium-rare steak and 140 degrees Fahrenheit for a means. Gaudet suggests trying to "cook entirely, to get a part of three, four pounds of the coast, roast slow that in the oven 200 degrees for a few hours, then remove it, sequences the Outside with a friction of black pepper garlic or something like that, then cut it about 10 minutes after that, let it rest for another 10 minutes. "

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The New York Strip's steak should hit an internal temperature of 100 to 110 degrees Fahrenheit for a Sear Medium-Rare and 115 to 125 degrees Fahrenheit for a medium steak.

"I'm not a big fan of the edges with snails, so I tend to cut that and cook quite rare and cut on the grain, throw it in my dish or a vegetable salad or something like that , and I try to ask for grass every time possible, "said Gaudet.

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Now that you know how to cook all types of meat, you will be ready for all grids as summer has in store.