Wednesday, April 14, 2010

Meat Temperature

I can't really determine the doneness of my meats without a specialized meat thermometer. This is a quick and easy chart to determine what temperature should be reached for each meat to the desired doneness.

Notes: To measure the temperature, the meat should always be removed from the heat source first. The temperature "needle" should be stuck into the "core", the thickest part of the meat and parallel to the heat source and not towards the heat source.

Note 2: This chart only applies to high quality meat. Pork should always be fully cooked to well done except for berkshire (karabuta) pork.

Once the meat is cooked, make sure to let it "rest" on a rack or a piece of paper towel for a few minutes, so the juice would "set". Longer resting time for bigger pieces of meat.

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