How can I avoid burning to a crisp, meat cooked on a griddle?

Question

I have seasoned the griddle and not cooked at too high a temperature, but it takes forever and burns everything..

I have seasoned the pan and not cooked on too high a heat. But the meat remains raw on the inside, but burnt to cinders on the outside..

Answer 1

well it depends on the meat...what is too high a temperature? what kind of griddle? Cast-Iron tends to retain heat a lot longer and at higher temperatures..than coated aluminum. If it's one of those table top griddle you should be able to adjust the temperature at will...300-325 is a good temperature for bacon, turning bacon is the key to avoid burning it in some areas and having it underdone in others...a bacon press is magic. ensure even cooking..since I don't know the specifics..(ie, whether you're using a grill, cast iron on a stovetop etc..) all I can do is give you general times...

BONELESS STEAK: Steak should be 1/2 - 1" thick. Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium, turning once.

BONE-IN STEAK: Steak should be 1/2 - 1" thick. Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium, turning once.

FISH FILLETS : Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2" of thickness, turning once.

HOTDOGS AND SAUSAGES : For precooked products, cook until heated through, 4 - 6 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 8 - 12 minutes until thoroughly cooked, turning frequently.

SHRIMP: Grill until shrimp turn pink and are springy to the touch. Cook for 5 - 7 minutes.

If it's something like pancakes...pour the batter onto your griddle...be sure to swirl it into a circle...then wait until the surface is covered with broken bubbles, should look like the top of a sponge...and the edges should have just crisped up a little..don't wait until they are brown... just solid looking...then flip, cook another couple of minutes...flip again if you're not sure..to check. temperature should, again be somewhere between 325-350...the best way to test your equipment...is to use a timer and try a few pieces at a time..until you get a feel for the timing...pour one pancake...time how long it takes to get your bubbles on a certain temperature...then time how long to brown the other side...then you'll know your particular griddle's cooking times..(for pancakes at least)

Good cooking takes practice and timing...once you've mastered the art of timing, everything will fall into place..and you can start "eyeballing it"...

There is no right or wrong when it comes to cooking...it all comes down to personal taste...some people consider a "rare" steak to be the standard definition, a slight char on the outside...warm pink inside..some people want the steak still mooing...


Additionally, you can use a meat thermometer to test "doneness"

These are of course "internal temps"

Beef Rare 120°-125°
Medium Rare 130°-135°
Medium 140°-145°
Medium Well 150°-155°
Well Done 160° and above
Lamb Rare 135°
Medium Rare 140°-150°
Medium 160°
Well Done 165° and above
Chicken 165°-175°
Turkey 165°-175°
Pork 150°

I just realized I didn't really answer your question..if it's as you say...you have char on the outside..raw on the inside..

A: allow the meat to sit out, covered to reach room temperature. Never cook cold...especially on the grill.

B: the heat is too high period..it's the only way to burn meat with a raw interior. Patience...how long is forever? 10 minutes? wait till you start slow roasting chicken or smoking baby back ribs....HOURS.....so, be patient...use your timer...check your temps...and most of all, try to enjoy the process...getting there is half the fun...

Answer 2

if you have an oven proof handle this works Turn your oven onto 350
season and brown the meat in the usual fashion. Finishing cooking in oven. follow Newtonslogic temperature guide lines. Stop being so danged impatient

Answer 3

Just watch it. It's that simple. When it is done to your liking take it off the heat. Certain things cook faster than others. Use a careful eye. :)

Answer 4

if the meat's burning, you ARE cooking at too high a temp. even if you say you're not. Be patient, keep the heat lower.

Answer 5

Keep it covered with the lid except when turning. This way the grease that falls on the hot coals won't ignite and burn stuff.

Answer 6

know the feel of the meat you are preparing, you have to use common sense and know when to turn your food item

Answer 7

stay home