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Weight measures are used for meat. Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye.
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. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
Pages in category "Cooking weights and measures" The following 22 pages are in this category, out of 22 total. This list may not reflect recent changes. ...
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.
[a] Originally defined as the volume of 10 pounds (4.54 kg) of distilled water (under certain conditions), [b] then redefined by the Weights and Measures Act 1985 to be exactly 4.546 09 L (277.4 cu in), the imperial gallon is close in size to the old ale gallon.
For the love of food safety, please put your meat back in the refrigerator.
The U.S. government passed the Metric Conversion Act of 1975, which made the metric system "the preferred system of weights and measures for U.S. trade and commerce". The legislation states that the federal government has a responsibility to assist industry as it voluntarily converts to the metric system, i.e., metrification .
* And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...
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