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Re:Final Cooking Temperatures (1 viewing) (1) Guests
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TOPIC: Re:Final Cooking Temperatures
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Final Cooking Temperatures 2 Years, 7 Months ago
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Karma: 18
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Final cooking temperature and time combinations are the point in which the food is considered fully cooked and microbiologically safe for consumption. To be effective, the food must maintain the minimum recommended temperature for the minimum recommended time.
Cooking time for ground beef and pork is higher than regular cuts because ground beef has a higher surface area and has a higher risk for contamination during handling.
Beef, fish, eggs - 145 deg. F (15 sec.)
Pork, ground beef / pork, fish - 155 deg. F (15 sec.)
Poultry, stuffed meats - 165 deg. F (15 sec.)
Reheating foods - 165 deg. F (15 sec.)
Using a microwave - add 25 deg. F to final cooking temperature
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Louane R. Roa
Foodbytes Infoservices
webmaster@foodbytesinfoservices.net
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adolph (User)
Food Newbie
Posts: 40
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Re:Final Cooking Temperatures 6 Months, 1 Week ago
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Karma: -4
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sound cooking, after all..
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Last Edit: 2010/09/04 09:21 By Wayne.
Reason: OT links removed.
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Re:Final Cooking Temperatures 4 Months, 3 Weeks ago
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Karma: -2
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nice post this type of thread i have seen for the first time believe me.. thanks for the great info ... ___________________ Dental Negligence |
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Re:Final Cooking Temperatures 1 Week, 1 Day ago
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Karma: -4
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Should be cooked 145 (med. rare) to 165 (med) for things like meatloaf, you wanna pull the loaf out when it's about 5 degrees below the desired temp.
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Last Edit: 2010/09/02 15:33 By Wayne.
Reason: OT links removed.
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