About the Perfect Cook
Every cook is an opportunity to serve something truly memorable, and a few simple steps can make the difference between a good meal and a great one.
Whether you're a seasoned cook or preparing your first roast, following these best practices will help ensure your MEATER gives accurate readings, reliable estimates, and well-cooked results.
Meat Defrosting
If your meat is frozen, make sure to fully defrost it before cooking — this is key to your internal sensor working optimally. Cooking from frozen can cause:
- A longer cooking time
- The resting timer not allowing your cook to reach its target temperature
Read more about this in Can I Cook Frozen Food With My MEATER?.
Searing & Resting
If you sear your meat before fully cooking it, make sure to let it rest before inserting the probe and starting the full cook.
Since searing starts the cooking process, inserting the probe and starting your "main cook" before the meat has rested can lead to:
- Overdone results
- The resting algorithm being triggered too late, leading to undesirable results
Appliance Temperature
Keeping the temperature stable throughout your cook will help the estimated cooking time and resting time stay accurate. Without a stable temperature, you may experience:
- Undercooking or overcooking
- Your meat not reaching the target temperature
The algorithm can and will adapt throughout the cook, so you can still achieve your target without pre-heating. However, we do recommend it to give yourself the best chance of getting the results you want.
Resting Surface
Choosing the right resting surface is one of the most important steps in reaching your target temperature without overcooking your meat. Here are two common mistakes to avoid:
- Resting in a cast iron skillet: Cast iron retains heat from the cooking process, causing more carry-over cooking. This can result in your meat taking longer to cool and exceeding your target temperature.
- Covering with aluminum foil: Foil traps the heat radiating from your meat, which can cause the internal temperature to increase more rapidly or for longer.
The best practice is to rest your meat on a chopping board or serving plate at room temperature to reduce the risk of overcooking.
Cooking Temperature
Cooking low and slow gives you the most even temperature throughout your meat. Cooking at higher temperatures can lead to:
- Gradients of temperature and doneness throughout your meat
- More critical probe placement requirements
Where possible, cooking at a lower temperature for longer is the best way to achieve your desired target.