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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.
Until this time, the cleaning is done in normal temperature, as the solvent is never heated during dry cleaning process. When no more solvent can be spun out, the machine starts the drying cycle. During the drying cycle, the garments are tumbled in a stream of warm air (60–63 °C; 140–145 °F) that circulates throughout the basket ...
Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
Place venison, sherry and jalapeno peppers in a pressure cooker and cook for 35 minutes once the pressure builds. Allow to cool and remove peppers. Reserve all liquid in the pressure cooker.
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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.
Dry cleaning refers to any process which uses a chemical solvent other than water. [12] The solvent used is typically tetrachloroethylene (perchloroethylene), which the industry calls "perc". [ 13 ] [ 14 ] It is used to clean delicate fabrics that cannot withstand the rough and tumble of a washing machine and clothes dryer ; it can also obviate ...
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.