 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Cooking Temperatures The most important advice I can give you is to get a cooking thermometer! Learn how to calibrate it and never cook by time. Always cook by temperature! The chart below lists national guidelines for safely cooked meats |
| Thermometer Tips: We are talking about internal cooking temperatures here. When you insert your thermometer, it should be in the thickest part of the meat. Be sure it is not resting against a bone. All ground meats (also meat, pork and fish): 155 degrees F (68 degrees C) for 15 seconds Injected meats (including brined ham and any flavor injected roasts) 155 degrees F (68 degrees C) for 15 seconds Pork, Beef, Veal and Lamb (Steaks and Chops): should be cooked to 145 degrees F (63 degrees C) for 15 seconds. Roasts should be cooked to 145 degrees F (63 degrees C) for 4 minutes. Poultry (whole or ground) chicken, turkey and duck: 165 degrees F (74 degrees C) for 15 seconds. Fish should be cooked to 145 degrees F (63 degrees C) for 15 seconds. Eggs, poultry, fish and meat cooked in a microwave oven should be cooked to 165 degrees F (64 degrees C). Then let the food stand for 2 minutes after cooking. (White meat needs to reach 165 degrees F and dark meat needs to reach 180 degrees F) |
| Oven Temperatures Check your oven with a thermometer to be sure it is registering set temperatures correctly. The following is a guide for recipes that do not list exact oven temperature settings: Very slow = 250 degrees F. Slow = 300 degrees F. Moderate = 350 degrees F. Hot = 400 degrees F. Very hot = 450 degrees F. |
| This chart outlines the temperatures for cooking meats (for example, steaks) to taste. Note that some of these temperatures are different than the national guidelines for safety, above. Rare: 120 degrees F Medium Rare: 125 degrees F Medium: 130 degrees F Medium Well: 135 degrees F Well: 140 degrees F |
| A note about carry-over cooking: Generally, you can take your meat out of the oven about 5 degrees before it reaches the desired temperature. All meat must rest before carving or serving in order for the gluten to relax and tenderize. Heat already contained in the meat will cause it to cook to the desired temperature as it rests. You can double-check it with your thermometer. |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
