Search results
Results from the WOW.Com Content Network
164 posts · Joined 2008. #16 · Feb 7, 2014. I was always taught that meatloaf, regardless of the meat being used, should be cooked to 165 deg. F or higher. Anytime you mix a variety of ingredients, as in meatloaf, casserole, stuffed meat and pasta, etc., require the higher internal temp.
Cooking eggs and egg-based products to 160 degrees is the magic number for killing salmonella instantly - 140 for 3.5 minutes will do the trick as well. As an undercooking advocate, I'd say you want to shoot for somewhere between the minimum for safety (140 for 3.5 minutes) and the point where the proteins will coagulate - 160.
Poaching in the traditional style is done at about 170-180 degrees. These temp points can be hit and held with common equipment. The food is usually removed before it reaches that temperature. Lower temps are more difficult to maintain, such as your 145. Sous vide equipment also uses circulator pumps to help keep the liquid in contact with the ...
5 posts · Joined 2021. #1 · Aug 24, 2021. One more question. The internal temp of a cinnamon roll. What is the usual consensus for being done. I saw 200 degrees F, but that was to done for me. Like a soft / gooey center (not raw). So do most bakers by feel, looks, experience, time and just knowing your oven?
It seems USDA suggests the final internal temp should be 145F (taking the roast out of the oven at 135, as it will cook for another 10 degrees after removal during rest). But lots of professional chefs seem to suggest a final internal temp of 130-135F (removal from the oven at 120-125). That's a big difference!
8487 posts · Joined 2008. #3 · Feb 14, 2009. For duck breast, 125 is rare, and 130 rides the border between rare and medium-rare. Cooking on the coasts, or for very "sophisticated" judges I'd go to a 122 and let the carry over take me to 125. Cooking anywhere else, I'd go to 130. In either case, don't forget to leave time for the breast to rest.
Smoking ribs for 17 hours and reaching an internal temperature of 186°F is not typical. Ribs typically take 5-6 hours at 225-250°F to cook. The mistakes you mentioned, like not preheating properly, not bringing the ribs to room temperature, and opening the door too much, may have contributed to the extended cooking time.
If you're talking about cooking time, then perhaps the quickest thing to do is to use internal temperature. Decide what will be the shallowest, eg. 2", and what will be the deepest. Determine what internal temperature constitutes done to you. Then prepare both. Draw a time vs. depth chart.
Teamfat was talking about an entirely different cut of meat. You will not be happy with a medium rare brisket. It's a barbecue axiom that, "Brisket needs to be cooked 'past well done and into tender.'" The correct internal temperature is 195F, plus or minus 5F. If you don't have a thermometer, the correct tests are the fork test and the bend test.
I have been reading about sous vide cooking for a while now and I have a question in regarding re-heating. We all know sous vide cooking takes much longer than regular cooking methods. For example, I have a big piece of pork tenderloin that requires 3 hrs in sous vide. I assume in a restaurant setting we would cook it in advance, chill, and re ...