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Diners, Drive-ins, and Dives

pestocat's picture

Diners, Drive-ins, and Dives (post #70436)

pestocat on Sun, 08/29/2010 - 16:43
in

I have only been watching this TV program Diners, Drive-ins, and Diners for a few months, but I have changed my ways for a saute dish. Every since I started cooking almost 50 years ago, I would start with the ground meat (turkey now) and get that a little crisp and brown and then add onions and other ingredients as I go. But after one of the programs, the owner/chef put everything together and started cooking. When the temperature reached 165 degrees, it was done. This was a new concept for me and I like it. It takes less time and the flavors are better and not over-cooked. What do you think?

-A +A
ICDOCEAN1's picture

Which dish? (post #70436, reply #1 of 4)

by ICDOCEAN1 in reply to pestocat [original] on Mon, 08/30/2010 - 10:32

I'm  not sure what particular dish or which DDD you are talking about.

pestocat's picture

I was remarking this way of (post #70436, reply #2 of 4)

by pestocat in reply to ICDOCEAN1 [original] on Mon, 08/30/2010 - 14:17

I was remarking this way of cooking as a concept. Many of the chef/owners use this same idea. It saves time and thus cost and is better!

ICDOCEAN1's picture

Okay (post #70436, reply #3 of 4)

by ICDOCEAN1 in reply to pestocat [original] on Mon, 08/30/2010 - 16:26

Any idea that you learn something from is a good idea.

GretchenTHE FIRST's picture

I have always done it all (post #70436, reply #4 of 4)

by GretchenTHE FIRST in reply to pestocat [original] on Tue, 08/31/2010 - 10:46

I have always done it all together from the beginning. I don't take the temp however. When it is all browned, it's done enough. I'm sure the temp thing is for restaurant safety also.