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A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
Thigh placement: Dark meat, such as the thigh, needs to reach a higher temperature than the white meat to be fully cooked. Insert the temperature probe into the thickest part of the thigh, just ...
As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.
Before firing up the grill, check out this burger temperature guide: You'll find everything you need to know to cook burgers to the right internal temperature.
Here's a quick guide (so you don't have to do the math): ... then reduce the oven temperature to 325 F. Continue to cook the roast until your meat thermometer reads 120 F. Once the thermometer ...
In addition, hot food must be held at a minimum interval of 135 °F (57 °C) if it is not immediately consumed. The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer ...
Infrared Thermometer. Going the infrared route is just plain fun. You feel a bit like a state trooper with this thing in hand, clocking temperatures by simply aiming it at your various meats and ...
More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C (390 °F) or more, the water inside the muscle is lost at a high rate. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A ...
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