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In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest.
Like pork, you want to cook fish to an internal temperature of 145°F. There is, however, one exception: salmon. Caison recommends turning the heat off once your salmon reaches an internal ...
For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); [1] the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes).
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.
The USDA recommends cooking pork chops to a minimum internal temperature of 145˚ on a meat thermometer, then remove them from the heat source and let them rest for about 3 minutes before serving ...
Nutrition Facts 1 piece: 318 calories, 15g fat (6g saturated fat), 117mg cholesterol, 937mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 23g protein.
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.
This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.