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Detail of a candy thermometer. A candy thermometer, also known as a sugar thermometer or jam thermometer, is a cooking thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. (See candy making for a description of sugar stages.) A candy thermometer is similar to a meat thermometer but can read higher ...
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. Roasted turkey fresh ...
Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides. Minimum internal temperatures are set as follows: [citation needed] 165 °F (74 °C) for 15 seconds. Poultry (such as whole or ground chicken, turkey, or duck) Stuffed meats, fish, poultry ...
Use A Meat Thermometer For Accurate Temperature Readings. Investing in a meat thermometer is worth the small cost to have a successful cooking turkey experience. "You can get one from your ...
A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
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 ...
Put Your Thermometer to Work Next Time You Grill! Grilled Scrum-Delicious BurgersI'm not sure where this recipe originated, but it's one of my family's summertime favorites. Grilled Glazed ...
The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.
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