Search results
Results from the WOW.Com Content Network
Heat the pan until the fat is smoking. Add the breast and cook until it's browned on one side, about 10 minutes. ... Allow the chicken to rest until the internal temperature of the thigh is 165 ...
Remove the chicken from the oven and let rest for 10 minutes, allowing carryover cooking to bring the internal temperature to 165°F. Carve and serve with Parmesan-Crusted Smashed Potatoes or ...
The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
The liquid should ideally be around 70–85 °C (158–185 °F), but when poaching chicken, the chicken must reach an internal temperature of at least 74 °C (165 °F) in the core to be eaten safely. A significant amount of flavor is transferred from the food to the cooking liquid, and so making stock. For maximum flavor, the cooking liquid ...
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry. Roasted turkey fresh ...
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.