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recipes:notes:cooking_temperatures [2015/02/22 16:48] – wikiadmin | recipes:notes:cooking_temperatures [2016/11/16 09:06] (current) – jmarcos | ||
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+ | ====== Cooking Temperatures ====== | ||
+ | |||
+ | ====== Chicken, Turkey, Duck ====== | ||
+ | | **Temperature**| **USDA Safe**| **Practical**| | ||
+ | | Whole| | ||
+ | | Breast| | ||
+ | | Thigh| | ||
+ | | Ground| | ||
+ | |||
+ | ====== Beef, Veal & Lamb ====== | ||
+ | {{ : | ||
+ | When determining the temperature to cook your meat to, there' | ||
+ | |||
+ | "... meats inevitably harbor bacteria, and it takes temperatures of 160 degrees Fahrenheit or higher to guarantee the rapid destruction of the bacteria that can cause human disease — temperatures at which meat is well-done and has lost much of its moisture. So is eating juicy, pink-red meat risky? Not if the cut is an intact piece of healthy muscle tissue, a steak or chop, and its surface has been thoroughly cooked: bacteria are on the meat surfaces, not inside. " | ||
+ | |||
+ | In other words, with whole cuts of meat it is the external temp, not the internal temp, that must exceed 160 degrees Fahrenheit. Normal cooking methods — sauteing, grilling, roasting, braising, etc. — raise surface temperatures far above 160 degrees Fahrenheit. (To get a sense of this, consider that meat only begins to brown at 230 degrees Fahrenheit.) People very rarely get sick from rare or medium-rare meat. Overwhelmingly, | ||
+ | | **Temperature**| **USDA Safe**| **Practical**| **Finger Test**| | ||
+ | | Rare| | 125° | Fore| | ||
+ | | Medium Rare| | 130°-135° | ||
+ | | Medium| | ||
+ | | Medium Well| 145° | 140°-150° | ||
+ | | Well| | 155°+ | ||
+ | | Ground| | ||
+ | |||
+ | ===== Finger test ===== | ||
+ | Lightly touch thumb to finger on same hand. Feel the fleshy base of the thumb with the other hand. That's the same feel the meat will have.\\ | ||
+ | {{: | ||
+ | {{: | ||
+ | |||
+ | ====== Pork ====== | ||
+ | | **Temperature**| **USDA Safe**| **Practical**| | ||
+ | | Medium Rare| 145° | 145° | | ||
+ | | Medium| | ||
+ | | Well| | 160° | | ||
+ | | Ground| | ||
+ | |||
+ | ====== Seafood ====== | ||
+ | Seafood cooks quickly and is usually thin. This means that it can be tough to measure with a thermometer, | ||
+ | | **Type**| **USDA Safe**| **Cook Until**| | ||
+ | | Fin Fish| 145° | Flesh is opaque and separates easily with a fork.| | ||
+ | | Shrimp, Lobster & Crab| | Flesh is pearly and opaque.| | ||
+ | | Clams, Oysters & Mussels| | ||
+ | | Scallops| | ||
+ | |||
+ | |||
+ | |||
+ | {{tag> | ||
+ | |||
+ | /* Recipe Note Tags | ||
+ | BuyingGuides | ||
+ | Misc | ||
+ | Techniques | ||
+ | Tips | ||
+ | Wine | ||
+ | */ | ||
+ | ~~DISCUSSION~~ | ||