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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
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.
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.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
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.
Homeothermy, homothermy or homoiothermy [1] is thermoregulation that maintains a stable internal body temperature regardless of external influence. This internal body temperature is often, though not necessarily, higher than the immediate environment [ 2 ] (from Greek ὅμοιος homoios "similar" and θέρμη thermē "heat").
The building balance point temperature is the outdoor air temperature when the heat gains of the building are equal to the heat losses. [1] Internal heat sources due to electric lighting, mechanical equipment, body heat, and solar radiation may offset the need for additional heating although the outdoor temperature may be below the thermostat set-point temperature.
In horses, the lower critical temperature is 5 °C while the upper critical temperature depends on the definition used. [11] Their thermoneutral zone is roughly 5–30 °C (41–86 °F). [12] In mice, the lower critical temperature and upper critical temperature can be the same, creating a thermoneutral point instead of a thermoneutral zone.