What is the minimum internal cooking temp for ground beef?
Temperature The United States Department of Agriculture recommends an internal temperature of at least 145 °F (63 °C) for cuts of beef veal and lamb in order to prevent foodborne illness and warns that color and texture indicators are not reliable.
The meat should reach a temperature of between 63 °C (145 °F) for medium-rare and 77 °C (170 °F) for well done.
Minimum internal temperatures are set as follows: 165°F (74°C) for 15 seconds. Poultry (such as whole or ground chicken turkey or duck) Stuffed meats fish poultry and pasta; Any previously cooked foods that are reheated from a temperature below 135°F (57°C) provided they have been refrigerated or warm less than 2 hours
List of pork dishes - Wikipedia
Since thermostatic temperature control became available cooking at temperatures well below boiling 52 °C (126 °F) (sous- vide) to 90 °C (194 °F) (s low cooking) for prolonged periods has become possible; this is just hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis with minimal toughening.
Low-temperature cooking is a cooking technique using temperatures in the range of about 45 to 82 °C (113 to 180 °F ) for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking slow cooking using a slow cooker cooking in a normal oven which has a minimal setting of about 70 °C (158 °F) and using a combi steamer providing exact temperature control.
...
WordPress.com
No comments:
Post a Comment