Im asking because this is such a broad topic . Protein. Beef , pork , chicken , fowl , game , vegetables. Etc . Etc. Picture of sous vide rib eye finished on the grill .
I prefer rare for all including vegetables
How do you like your vegetables or protein prepared . Excluding those long braises . Thanks .
Pork, beef, lamb still rosy inside but cooked, chicken to 165F, fish to 145F.
Veggies vary depending on use but usually a tender but slightly firm bite unless they’re to be pureed. Tender all the way through for potatoes or they have a “green” taste to me. Mushrooms cooked until golden. Peas should be tender but not mushy.
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Barring potatoes, I think I prefer my veggies in salad form, raw or close to it. I find the texture of a lot of cooked veggies kinda off putting. (Except the exact opposite for tomatoes).
Protein depends on the source and the cut. A NY Strip should be a nice med rare. Filet? Rare. Like, just past “moo”. I’ve mostly stopped sous vide for steaks. I like the drying of the reverse seat method. But sous vide is great for turning cheap roasts into delicious medium cooked roast beef for sandwiches.
Salmon? Pan sautéed or baked. Chicken thigh? Ideal for slow cooking, but also great for teriyaki.
Unless it has Maillard to some degree somewhere in the process, it’s likely to disappoint me.
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Beef, lamb and game cooked to medium rare. Pork a little more. Chicken fully cooked.
Depends for vegetables. Some are fine quite “al dente” but an undercooked swede is not a thing of joy.
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I like salad raw veggies, and stir fried so I still get snap. Not a big fan of mush, unless I plan to puree.
Beef, lamb,pork fowl off the bone: med rare. Octopus needs a 45 minute boil before grilling, I don’t do raw oysters and miss finding oysters Rockefeller on menus. Fish, I often like pan fried with OO, butter, garlic and herbs. This thanksgiving, I’m avoiding cooking the whole bird and will butcher it up and cook separately. Sear and roast the breast, braise the legs and wings with veggies. Boil the heck out of the carcass for turkey soup the next day.
Steaks - rare to medium rare on George Foreman Grill
Chicken - infused with mango & lemon in pressure cooker (165 F)
Beef Liver - breaded and baked
Boneless Pork - Pressure Cooked in Apple juice
Pork Chop - Shake & Bake
Ahi Tuna - Raw (Sushi)
Tilapia - Lightly floured and baked with lemon pepper
Ground Lamb - Keema or lamb curry balls
Ground sausage - Meatloaf
Chorizo - pan fried and mixed with mac & cheese!!
Vegetables - mostly microwaved
I like my beef jerky well done.
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Ok, but then after that - large hunks, pulled into floss, added to a guisado?
Maybe just plain and taken to an awards show?
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Depends on the cut of meat.
For chicken, I cook it until it falls off the bone. 185ish, no pink.
Fast fry pork chops 165, otherwise there’s pink
Pork or lamb shoulder roast 190
Most Lamb and Steak 160ish for 2 of us, 155 for 1 dining companion.
Fish 145
Shellfish 145
I like some veg firm and some slow cooked until soft. I like green beans al dente or slow cooked Greek style.
Mostly sous vide.
120F for fish
128F for ribeye
132F for bavette, lamb chops, skirt steak
142F for pork chops and chicken breast.
On the grill and stove:
Burgers, mostly at restaurants, medium rare.
Beef rib braise, 250F oven for 2.5 hours covered, then .5 hour uncovered
Stewed lamb or pork, a bare simmer for 1.5 hours.
Depends.
Meat
Braising cuts, ribs - until they are tender, but not dried out.
Steaks/chops - medium rare, unless they are very lean (like tenderloin) or intended to be tartare
Chicken - Cooked through, with no pink. This is more about texture for me. Likewise, I prefer crispy skin.
Duck - Medium rare breast, legs/thighs cooked through. Crispy, well rendered skin.
Goose - with the birdshot well removed, dad!
Fish - White, lean fish should be just flaky. For fattier white fish, it depends on the prep, but I like the fat to render somewhat and generally be cooked through (black cod), but barely cooked with torched skin is good for sushi/sashimi (kinmadai, kinki, nodoguro, also silver skin fishes - mackerel, etc. but please cure these a bit too). Orange fishes, I’m good with a range from raw to medium, depending on the dish.
Potato - cooked all the way through. Nothing worse than a weird piece of semi raw potato in a hash.
Turnip, rutabaga - roasted, steamed, mashed
Other brassica (stemmed with florets) - roasted, stir fried
Other brassica (leaf) - raw, roasted, stir fried. Except red cabbage. Raw only, otherwise it can go right to hell.
Tomato - any way I can
Mushroom - depends on the 'shroom, but most ways
Carrots, beets, etc. - roasted
Onion, other aliums - most ways are fine. If raw, I like the method of salting for a bit and then rinsing
Green beans - roasted, stir fried
Peas - if from the garden, then fresh. Otherwise, steamed for about 5 minutes (or blanched and refreshed).
Dried beans - cook until tender. Unless its a kidney bean, I don’t always soak.
Bell peppers, other capsicum - raw or sauteed/stir fried
That was my initial reaction, and continues to be. So many variables (ingredients, cuts, etc.) I don’t dare get into it.
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Nice!
Medium rare for beef and duck, lightly pink for pork, and cooked for chicken. 
Veggies such as green beans, broccoli, or asparagus, I prefer on the slightly crisp side. Stir-fry veggies, I want them to have a bite.
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