Improving Your Culinary Prowess


As some of you may or may not know, our Chef- Lou- had a mid-life crisis of sorts after working as a nurse for 20 years. She decided to follow her passion of cooking and enrolled in the culinary arts program at UVU.

At one point she said this about school, “I have cooked for my family for more than 20 years and I even did some small “catering” for close friends and family. I thought I was a good chef, but then I went to culinary school and found out how much I had yet to learn about cooking.”

Today Chef Lou is going to share some easy culinary tricks to ensure your meal is a hit!


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Cooking a Juicier Steak


Today’s tip is all about meat, and making the most out of it. There are many factors that go into a good steak, but I just want to talk about resting your meat after cooking.

I read a great article recently (The Food Lab: The Importance of Resting Meat) that takes an in-depth scientific look at it, but I will give you a condensed version.

Most people don’t know about resting their meat- and frankly sometimes you just don’t want to wait for it! However, through some experiments, it shows that resting your meat will make your steak much juicier and tender rather than chomping down on it right away. It’s suggested to rest your meat at least 10 minutes before serving or cutting. Resting your meat allows for the juices to “lock into” the steak; you won’t lose as much juice if you wait to cut it.

Cook your steak- or chicken breast, turkey, etc- as normal. Once it reaches the correct internal temperature, remove the meat from the heat and cover with tin foil. Let it rest for about 10 minutes and then serve as desired! It’s as simple as that and the best part is that you can taste the difference!


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Tender Tri Tip Steak


Tricks of the Trade

For optimal tender and juicy meat, use a meat thermometer or a temperature probe. I suggest getting the Thermapen- it has a much more accurate sensor and the probe is right at the tip so it gets a more accurate reading. We use it all the time at Savory- it is our most reliable thermometer. Use your thermometer and cook your meat until the desired temperature. Most of us tend to overcook our meat anyway and using a thermometer will help give you a tender piece of meat.

As an added bonus, I’ve included a temperature chart so you won’t ever have to deal with overcooked meat again. (source for chart, here)


Rare: 120-125 °F
Medium Rare: 130-135 °F
Medium: 140-145 °F
Medium Well: 150-155 °F
Well Done: 160 °F and above



Medium: 140-145 °F
Well done: 160 °F

130-135 °F




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