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2. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.

3. Bringing Meat to Room Temperature Before Cooking - AOL

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

   For example, pork shoulder and short ribs are best when cooked low and slow, using moist heat cooking methods like braising or stewing to break down their high fat content and become tender.

4. Roasting - Wikipedia

   en.wikipedia.org/wiki/Roasting

   There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]

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

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

   LaFreida’s favorite cooking temperature for cooking prime rib is 325°, which he thinks creates the perfect medium sear. ... crank the heat up to 550°. When the oven reaches 550°, put the ...

6. 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 ...

7. Pot roast - Wikipedia

   en.wikipedia.org/wiki/Pot_roast

   Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...

8. Why You Really Need To Let Steak Rest

   www.aol.com/why-really-let-steak-rest-194948878.html

   A digital thermometer can help you keep an eye on the internal temperature while cooking, so that the steak is prepared to your liking. Related: The Proper Way To Season A Steak

9. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1] This temperature range makes it particularly suitable for delicate food, such as eggs , poultry , fish and fruit , which might easily fall apart or dry ...