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2. Bringing Meat to Room Temperature Before Cooking - AOL

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   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 temperature “danger zone,” where bacteria growth is ...

3. Danger zone (food safety) - Wikipedia

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

   In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling. [15] Foods that are potentially hazardous inside the danger zone: [16] Meat: beef, poultry, pork, seafood; Eggs and other protein-rich foods; Dairy products; Cut or peeled fresh produce

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

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   Tiess agrees, adding that before the 1906 Meat Inspection Act—a U.S. law that ensures meat and meat products are slaughtered and processed under regulated and sanitary conditions—rinsing meat ...

5. FAT TOM - Wikipedia

   en.wikipedia.org/wiki/FAT_TOM

   Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 and 104 °F (21 and 40 °C). [3] O: Oxygen Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow.

6. 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

7. How to Keep Fish Warm for Dinner - AOL

   www.aol.com/lifestyle/food-how-keep-fish-warm...

   * 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 ...

8. Food spoilage - Wikipedia

   en.wikipedia.org/wiki/Food_spoilage

   Food like meat, poultry, milk and cream should be kept out of the Danger Zone (between 4 and 60 °C (39 and 140 °F)). Anything between that range is considered dangerous and can cause pathogenic toxins to be emitted, resulting in severe illness in the consumer. [ 4 ]

9. The Best Steak Marinade For Summer Grilling - AOL

   www.aol.com/lifestyle/best-steak-marinade-summer...

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