Search results
Results from the WOW.Com Content Network
Cooking "low and slow" is said [by whom?] to be key in the development of a smoke ring. This methodology, often cooking at temperatures between 225–250 °F (107–121 °C) for long periods of time, allows smoke to penetrate the meat and react with the myoglobin before the temperature causes a reaction with it causing it to darken.
Cooking chicken can make some home cooks squeamish. The nation’s most popular protein has a few qualities that induce anxiety in the kitchen: slimy texture, occasional blood clots, ...
Upon discovery, this gene was named the Halothane gene, Hal, because researchers noticed that pigs with this specific genotype developed PSE meat after being anesthetized with the halothane drug. [1] The RyR1 protein is the channel responsible for controlling the Ca2+ release from the sarcoplasmic reticulum in skeletal muscle. A mutation found ...
HCA formation during cooking depends on the type of meat, cooking temperature, the degree of browning and the cooking time. Meats that are lower in fat and water content show higher concentrations of HCAs after cooking. More HCAs are formed when pan surface temperatures are higher than 220 °C (428 °F) such as with most frying or grilling.
The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
For premium support please call: 800-290-4726 more ways to reach us
pink and firm: 60–65 °C: 140–150 °F: 145 °F and rest for at least 5 minutes Medium well (cuit) small amount of pink in the center: 65–69 °C: 150–155 °F: Well done (bien cuit) gray-brown throughout; firm: 71 °C+: 160 °F+: 160 °F for ground beef Overcooked/Burned: blackened throughout; hard >71 °C >160 °F
For premium support please call: 800-290-4726 more ways to reach us more ways to reach us