Author
Camille Bertrand
Editor & Recipe Tester
Home cook and recipe tester focused on practical, science-backed cooking technique. Writes plain-spoken guides that explain not just what to do but why it works.
About Camille
Camille Bertrand is the editorial voice behind CookTimePro. The site grew out of a long-running notebook of cooking times and temperatures kept while testing recipes at home, first for family meals, then for friends who kept asking for the spreadsheet.
The aim of every guide on this site is the same: explain the cooking technique well enough that you don’t need to follow a recipe to the letter. If you understand why a chicken breast pulled at 160°F is juicier than one pulled at 165°F, you can apply that to a turkey breast, a pork chop, or anything else.
How content is researched
Every food-safety claim on this site is checked against a primary source, usually the USDA Food Safety and Inspection Service (FSIS), the FDA, or the USDA’s published pasteurization tables (Appendix A). Sources are linked at the bottom of each guide so you can verify them yourself.
Cooking technique, doneness preferences, and equipment notes come from extensive home testing across the standard methods home cooks have access to: a gas stove, a sheet-pan oven, a charcoal kettle grill, a small smoker, an air fryer, and a sous-vide circulator.
Questions, corrections, and source-checking welcome via the contact page.
Guides by Camille Bertrand
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Beef Ribeye Steak
Ribeye is the steak most cooks pick when steak matters. It's the cut with the most intramuscular fat, the most forgiving cooking window, and the part of the rib primal where the beloved spinalis "cap" lives. Get a thick one, salt it 24 hours ahead, and pull it at 130°F.
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Chicken Breast
Boneless, skinless chicken breast is the most-cooked cut of meat in American kitchens, and the most commonly ruined. Master a handful of fundamentals, even thickness, salt before heat, and pulling at 160°F so carryover finishes the job, and dry, rubbery chicken becomes a thing of the past.
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Salmon
Salmon is the most forgiving fish to cook at home, fatty enough to survive a few degrees of overcooking, sturdy enough to hold up on a grill or in a pan, and flavorful enough that it asks for almost nothing more than salt, heat, and a squeeze of lemon. The hard part is buying it.