Yes Chefo — Chef Quick Guides

🍖 Steak — Temperatures & Doneness

Blue

46–49°C

Cool red centre, barely warm through

Rest 3–4 min

Rare

50–52°C

Warm red centre, soft give when pressed

Rest 4–5 min

Medium Rare

54–57°C

Warm pink centre — the sweet spot

Rest 6–8 min

Medium

60–63°C

Pink centre, firmer resistance

Rest 8 min

Medium Well

65–68°C

Slight pink trace, very firm

Rest 8 min

Well Done

70°C+

Grey/brown throughout, very firm

Rest 8–10 min

Chef Tips Temper thick-cut steaks (ribeye, sirloin) for 30–40 mins out of the fridge before cooking — you'll get a better crust and more even cook. For wagyu or high-fat cuts, cook hotter and faster — you want the fat to render, not steam. Always rest on a rack, not a flat surface.

🦐 Duck Breast

Skin Rendering

Score skin5mm diamonds, not flesh

Start panCold pan, skin down

Render time8–12 min medium heat

Pour off fatHalfway through

Flip & finish2–3 min flesh side

Core Temps

Pink (recommended)54–58°C

Medium60–63°C

Well done70°C+

Rest time6–8 min

Chef TipFinish skin-side up under the grill for 60 seconds if you need extra crispness. The skin should sound hollow when tapped.

🥩 Lamb

Rack of Lamb

Rare52–54°C

Medium Rare56–58°C

Medium62–65°C

Rest8–10 min

Lamb Rump

Pink / medium rare56–58°C

Sear + oven finish180°C, 6–8 min

Rest6–8 min

Shoulder (slow)

Target core88–95°C

Collagen breaks down85°C+

Low & slow140°C / 6–8 hrs

Chef TipLamb fat turns waxy when cold — serve immediately. For shoulder, let it rest 20 min loosely wrapped before pulling or slicing.

🍖 Pork

Safe Minimum Temps

Loin / chop / fillet63°C

Minced pork75°C

Slow-cooked shoulder88–95°C

Juiciness Tips

Slightly pink at 63°CSafe & juicy

Brine fillet 2–4 hrs5% salt solution

Rest loin5–8 min

Belly — render long160°C / 2.5 hrs

Chef TipModern pork is much leaner than 20 years ago. Cooking to 75°C is dry — 63–65°C with a 3-min rest is juicy, safe, and far better on the plate.

🥥 Chicken

Safe Core Temps

Breast74°C

Thigh / leg75–80°C

Whole bird (thigh)75°C

Minced chicken75°C

Juiciness & Service Tips

Dry brine skinSalt 20–30 min out

Rest breast4–5 min

Press testFirm but springy

Clear juicesSafe signal

Chef TipSous vide chicken breast at 63°C for 1.5 hrs — pasteurised, perfectly juicy. For service, sear skin hard from cold pan to render properly before finishing in oven.

🏽 Fish & Seafood

Sea Bass

Core temp: 55–58°C

Skin: Score, dry, cold pan

Technique: Skin down 80% of cook time, flip 1 min

Tell: Flesh turns opaque, flakes clean

Salmon

Core temp: 50–54°C (medium)

Well done: 60°C+

Technique: Hot pan, skin down 70% of cook

Tell: Pin bone colour change at spine

Tuna

Seared rare: 30–35°C centre

Tataki: 5 sec each side, very hot pan

Tell: 5mm grey crust, red centre

Note: Must be sashimi-grade for rare

Scallops

Core temp: 55°C

Technique: Very hot dry pan, no oil

Time: 90 sec each side maximum

Tell: Golden crust, slight give when pressed

Prawns

Core temp: 60°C

Time: 2–3 min total

Tell: Pink, C-shape = perfect

O-shape = overcooked

Octopus

Braise first: 85–90°C / 45–60 min

Then grill: Very hot, 2–3 min

Tell: Tender to probe, slight char

Rest: In braising liquid until needed

Chef TipFor all white fish — score the skin 3–4 times to prevent curling. Press gently with a fish slice for the first 30 seconds of skin contact. Never move the fish until it releases naturally from the pan.

⚖ Kitchen Ratios — Quick Reference

Pasta (dried) water

1:10

1kg pasta : 10L salted water

Rice (absorption)

1:1.5

1 cup rice : 1.5 cups water

Risotto stock

1:4

100g rice : 400ml stock

Brine (meat)

50g salt per 1L water

Vinaigrette

3:1

3 parts oil : 1 part acid

Beurre blanc

3:1

Butter : reduction

Pasta dough (egg)

100:1

100g flour : 1 egg

Stock water

2:1

2L water : 1kg bones

△ Seasoning Principles

When to Salt

Steaks / chops30–60 min before

Fish skin20 min before

Pasta water"Salty as the sea"

Soups & saucesAt every stage

Acid Balancing

Dish too richAdd lemon / vinegar

Dish too sharpAdd fat or sugar

Lacks depthUmami — add soy / fish sauce / parmesan

Too saltyAcid or fat to balance

Resting Rules

Always rest onA rack, not flat

Loosely coverFoil — not tightly

Rule of thumbHalf the cook time

Slice acrossThe grain, always