Tenderloin, Skewers, 90°

Cook Tenderloin as “Skewers” until the centre reads 90 degrees. The mark to keep is 90°. Before you pay, check once that the cut named on the package matches the cut on the slip. If the seam of sinew is badly split, change the slip from a short sear to a long cook. The small strip lying under the breast, attached along a tough white tendon. It is the most tender muscle on the bird and cooks in a fraction of the time, which is why it is the natural candidate for skewers, goujons and At the butcher, open Tenderloin so the slip shows 90° first, 90 next, and “Skewers” beside them.

This week, before you enter the butcher, write the cut, the method, and the core temperature at the top of the shopping slip, and at home keep the heat until the thermometer shows that figure. If the grain is coarse, give more time at the same temperature, and do not time a thin slice and a chunk the same way. The order is Tenderloin, 90°, 90, then “Skewers”. When the thermometer is done, look again only at 90° for Tenderloin and leave 90 on the slip.

Do not call the meat done from color alone, and do not read the temperature as a grade score. Check that the core temperature on the slip and the thermometer match, and do not kill the heat before that mark even if the color changes first. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Match Skewers with 90 at the butcher before you close 90° for Tenderloin. Cook Tenderloin as “Skewers” until the centre reads 90 degrees. The mark to keep is 90°.