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  2. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    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.

  3. How to Cook Steak Perfectly, According to This Handy Doneness ...

    www.aol.com/cook-steak-perfectly-according-handy...

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  4. Danger zone (food safety) - Wikipedia

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

    [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]

  5. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T: 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).

  6. 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

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

    www.aol.com/rinse-steak-cooking-expert-explains...

    "Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety ...

  8. Meat thermometer - Wikipedia

    en.wikipedia.org/wiki/Meat_thermometer

    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.

  9. 11 food safety mistakes everyone should avoid this Thanksgiving

    www.aol.com/avoid-foodborne-illness-thanksgiving...

    Letting the turkey sit at room temperature will allow parts of the bird to thaw faster and sit in the “danger zone,” or between 40 degrees Fahrenheit and 140 degrees Fahrenheit, says Ford.

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