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  2. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]

  3. Bringing Meat to Room Temperature Before Cooking - AOL

    www.aol.com/bringing-meat-room-temperature...

    Stay out of the temperature danger zone Many people are rightly cautious about leaving raw meat out. The USDA describes 40 to 140°F as the temperaturedanger zone,” where bacteria growth is ...

  4. Should You Rinse Steak Before Cooking? An Expert Explains - AOL

    www.aol.com/rinse-steak-cooking-expert-explains...

    "Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety ...

  5. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C

  6. Foodborne illness - Wikipedia

    en.wikipedia.org/wiki/Foodborne_illness

    Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers for quick cooling and must be refrigerated within two hours. When food is reheated, it must reach an internal temperature of 165 °F (74 °C) or until hot or steaming to kill bacteria. [22]

  7. How To Cook Prime Rib, According to America's Most ... - AOL

    www.aol.com/lifestyle/cook-prime-rib-according...

    With the help of third-generation butcher and author of Meat: ... 15 Best Steak Cuts and How To Cook Them. ... Follow the oven temperature/cook time guidelines above but take the roast out of the ...

  8. Critical control point - Wikipedia

    en.wikipedia.org/wiki/Critical_control_point

    Steaks and chops such as beef, pork, veal, and lamb; Fish; Eggs cooked for immediate service; 145 °F (63 °C) for 4 minutes. Roasts (can be cooked to lower temperatures for increased lengths of time) 135 °F (57 °C) for 15 seconds. Cooked fruits or vegetables that will be held for a length of time before eaten

  9. The Best Way To Reheat Steak - AOL

    www.aol.com/best-way-reheat-steak-170756654.html

    Edwards says to ensure the best quality, let the leftover steak sit out at room temperature for about 30 minutes. When ready, heat a frying pan over medium heat and drizzle with a neutral oil ...

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