What would be really helpful for an amateur cook like myself is a chart to help calculate pull temp and stand time for carryover cooking with beef, pork and poltry. There must be a way to chart this for quick reference. Galen, This is a question that has come up before. However, I think an unsatisfactory answer is all I can give. The higher the heat, the more carryover there will be because the thermal gradients will be wider. So the pull temperature for any given target temp must be viewed by way of the heat at which the food is being cooked.
This includes traditional meats like chicken and beef, as well as wild game. A meat thermometer should be inserted into the thickest part of the meat. It should not be touching bone, gristle, or fat.
For hamburger patties or chicken breasts, insert the thermometer through the side. Temperatures should be read near the end of the meat cooking time but before the meat is expected to be done When meat is done cooking, it should sit for at least three minutes before being carved or eaten. This period is called rest time. Here are five of the most common thermometers for taking meat temperature 5 :. When choosing a meat thermometer, think about the types of meat that you usually cook, as well as your cooking methods.
For instance, if you cook meat frequently, you may prefer a durable, multi-use thermometer that will last a long time. You can find a wide variety of meat thermometers both locally and online.
Many thermometers are available to help you ensure that your meat has reached a safe internal temperature. Your choice depends on your personal preferences and how frequently you cook raw meat.
This can be done using a saucepan, microwave, or oven 5. Meat is a staple food that's rich in nutrients, but how you cook it matters a great deal. This article reviews the healthiest ways to cook meat.
Cooking meat to the correct temperature is essential for preventing infections and reducing your risk of foodborne illness. Reheating leftovers reduces waste and saves time and money, but improper reheating could put your health at risk. This article provides instructions…. A healthy kitchen depends on your knowledge of how to safely cook and store your food. How long you can keep that steak in the fridge? Pork ribs Pork shoulders Brisket.
Tuna - Swordfish - Marlin. Cook Tuna until medium-rare do not overcook or the meat will become dry and lose its flavor. Baked, Grilled or Broiled Lobster Tail - each.
Clams - Mussels - Oysters. Cook clams, mussels, and oysters until their shells just open. Insert the thermometer from the side of the bread. If the bread is in a loaf pan, insert it just above the edge of the pan directing it at a downward angle. Quick Breads Breads, Muffins and Cornbread.
Yeast Breads. Sourdough BreadsSourdough Breads. Cinnamon Rolls. Carrot Cake. Remember: The cooking process continues even after you remove the cake out of the oven. As the cake cools, the residual heat on the surface slowly penetrates to the middle. Clafouti with fruit. Molton Chocolate Cakes. Pound Cake. Upside-Down Cakes. When the internal temperature of a cheesecake rises beyond degrees F. To prevent this from happening, Take it out of the oven when the cheesecake reaches degrees F.
Custard Pie - Cream Pies. Bake until the custard has set around edges but jiggles slightly in the center when tapped on the side with a wooden spoon. Fruit Pies Blueberry, Blackberry, etc. Fruit pies should be juicy and bubbling all over, especially in its center. The pie needs to bubble if it contains a starch thickener, otherwise the starch is not going to thicken.
Pecan Pie. Pumpkin Pie. Meringue Pies. Insert thermometer in the centers. Begin checking temperature about 5 minutes before recommended time. Bread Pudding. Creme Brulee. Baked Custard Old Fashion. Syrup and Binding agent for fruit pastes: A spoonful of sugar drizzled over a plate forms a fine, thin thread.
This stage makes a syrup, not a candy. Fudge, Fondant, Creams, Penuche, Maple, etc: When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers. Caramels and Divinity: When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape, but it still sticky, when pressed with your fingers.
Taffy and Marshmallows When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable. Butterscotch and Toffee: When a small amount of sugar syrup is dropped into very cold water, it scan be stretched between your fingers and separates into hard but not brittle threads.
Brittles and Lollipops: When a small amount of sugar syrup is dropped into very cold water, it will solidify but will separates into hard brittle threads. Glazes, coating agent Poured onto a white plate the syrup will be honey-golden in color. Up to degrees F.
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