Search results
Results from the WOW.Com Content Network
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.
The same meats should be thoroughly cooked to 160 °F (71 °C) when ground or tenderized by cutting, since these processes distribute bacteria throughout the meat. Usually, most bacteria do not enter the inside of uncooked meat and remain on the surface.
For hamburgers you should insert the thermometer probe through the side of the patty, all the way to the middle. Make sure to check each piece of meat or patty because heat can be uneven. Temperature should be 71 °C (160 °F) for beef, lamb, veal, or pork and 74 °C (165 °F) for poultry. [2]
Thigh placement: Dark meat, such as the thigh, needs to reach a higher temperature than the white meat to be fully cooked. Insert the temperature probe into the thickest part of the thigh, just ...
$14.88 at . The best place to stick your instant-read thermometer is in the thickest part of the turkey's thigh. Since it's one of the meatiest areas of the bird, it takes the longest to cook so ...
For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops.
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.
For premium support please call: 800-290-4726 more ways to reach us