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Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C).
A meat thermometer is a unit which will measure core temperature of meats while cooking. It will have a metal probe with a sharp point which is pushed into the meat, and a dial or digital display . Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e.g., "beef ...
Even though it's possible that heart attack pain can show up on the right side of the chest, if it's only on the right and is very distinct in its location, it's unlikely to be from a heart attack ...
Chest pain is pain or discomfort in the chest, typically the front of the chest. [1] It may be described as sharp, dull, pressure, heaviness or squeezing. [ 3 ] Associated symptoms may include pain in the shoulder, arm, upper abdomen , or jaw, along with nausea , sweating, or shortness of breath .
Asymmetry in chest expansion may be due to disease of lung or pleura. [14] Place the bony parts of the palm around the borders of the patient's scapulae while he or she says "ninety-nine" or "one one one" to test for fremitus. Repeat the sequence on the front of the chest.
(The blisters, which tend to show up after the pain starts, are on one side of the body and typically affect the chest, face, or arms.) Gastroesophageal reflux disease (GERD)
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