This is the type of cooking and meat thermometer that I prefer and use in my cooking. For example, freezing and thawing may influence a meat’s tendency to brown prematurely. USDA research reveals that the “color test” can give consumers misleading information about the safety of the foods they are preparing, since cooked color varies considerably. Department of Agriculture, internal temperature is the only way to gauge whether food is sufficiently cooked. If you don’t regularly use a thermometer, you should get into the habit of using one.Īccording to the U.S. Use it every time you prepare foods like beef, pork, poultry, roasts, hams, casseroles, meat loaves, egg dishes, and even your baked goods. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness. It measures the internal temperature of your cooked meat, poultry, seafood, breads, baked goods, and/or casseroles to assure that a safe temperature has been reached and that harmful bacteria (like certain strains of Salmonella and E. A cooking thermometer can be used for all foods, not just meat. What is the Perfect Cooking Temperature forīeef – Pork – Poultry – Fish and Seafood – Baked Goods? Great cooks use a cooking thermometer as their guide – NOT a clock.Ī cooking or meat thermometer should not be a sometime thing. Always follow internal cooking temperatures to be safe!
#Medium well how to
Learn how to read and use an Internal Meat and Cooking Thermometer.Ĭooking thermometers take the guesswork out of cooking, as they measure the internal temperatures of your cooked meat, poultry, seafood, baked goods, and/or casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cooked perfectly.
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