Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Handy Kitchen References Forum

Handy Kitchen References Forum Handy Kitchen References only. Requests for references should be posted in the general discussion forum.

Reply
 
Thread Tools Display Modes
  #1  
Old 02-07-2010, 02:54 PM
Miniman's Avatar
Miniman Miniman is offline
Mini man - maxi food
 
Join Date: Jan 2009
Location: Alton, UK
Posts: 3,801
Thanks: 16
Thanked 11 Times in 11 Posts
Miniman is on a distinguished road
Style: Gonzo
Default Internal meat temps when cooking?

Could someone please put upo a list of the temps to cook meat to for the different degrees of doneness.
__________________
A good cook is the peculiar gift of God. He must be a perfect creature from the brain to the palate, from the palate to the finger's end.
Walter Savage Landor
Ray
Reply With Quote
  #2  
Old 02-07-2010, 02:57 PM
Lefty's Avatar
Lefty Lefty is offline
Yank
 
Join Date: Jan 2009
Location: Maine
Posts: 5,179
Thanks: 8
Thanked 10 Times in 10 Posts
Lefty is on a distinguished road
Style: pizza
Default Re: Internal meat temps when cooking?

BEEF
120 - 125 F Rare (bright red center, pinkish near exterior)
130 - 135 F Medium Rare (very pink center, slightly brown near exterior)
140 - 145 F Medium (center is light pink, brown near exterior)
150 - 155 F Medium Well (not pink)
160 - up F Well Done (uniform brown throughout)

LAMB
135 F Rare
140 - 150 F Medium Rare
160 F Medium
160 - up F Well Done (recommended for ground beef)

CHICKEN
165 - 175 F

TURKEY
165 - 175 F (juices run clear, leg joint moves easily)

PORK
140 - 145 F Medium (pale pink center)
160 - up F Well Done (uniform brown throughout)

SAUSAGE
160 F (no longer pink)

FISH (Steaks, Fillets or Whole)
140 F (opaque, flakes easily)

TUNA, SWORDFISH, MARLIN
125 F

SCALLOPS
cook until milky white/opaque and firm

CLAMS, MUSSELS, OYSTERS
cook until shells open, do not use any that are unopened

LOBSTER
cook until /exterior turns red and meat is opaque
Technique
Season: available year-round
__________________
Don't do the crime if you can't do the time.
Reply With Quote
  #3  
Old 02-07-2010, 03:25 PM
GotGarlic's Avatar
GotGarlic GotGarlic is offline
Pizza Chef
 
Join Date: Feb 2009
Location: Southeastern Virginia
Posts: 1,676
Thanks: 0
Thanked 0 Times in 0 Posts
GotGarlic is on a distinguished road
Default Re: Internal meat temps when cooking?

TIP: I made a one-sheet reference of meat doneness temps and taped it to the inside of the cupboard door near the stove, so it's always easily available.
__________________
I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians. ~Pat McNelis
Reply With Quote
  #4  
Old 02-07-2010, 03:34 PM
FryBoy's Avatar
FryBoy FryBoy is offline
Pizza Chef
 
Join Date: Feb 2009
Location: Hermosa Beach, California
Posts: 1,292
Thanks: 0
Thanked 1 Time in 1 Post
FryBoy is on a distinguished road
Style: Gonzo
Default Re: Internal meat temps when cooking?

Cook's Illustrated says this, which I find to be a good guide:
Attached Images
 
__________________
Doug Collins
Hermosa Beach, California
"Un repas sans vin est comme un jour sans soleil."
Reply With Quote
  #5  
Old 02-07-2010, 04:25 PM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,021
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: Internal meat temps when cooking?

Also keep in mind that once meat is removed from the oven and allowed to rest it will continue to cook so internal temperatures will climb for awhile. With practice you should be able to guess pretty close the temperatures increase while resting and I use the listed temperatures as the finish point not when to remove meats. For example say you have a roast (type doesn't matter) and want it serve it at say 140, depending on the size I might remove it say at 130 to 132 allowing it to rest. If a piece of meat is within a couple of degrees +- isn't going to make a great deal of difference either way, except with perhaps thinner cuts such as steaks, chops etc.
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #6  
Old 02-07-2010, 05:30 PM
Blues Man's Avatar
Blues Man Blues Man is offline
Dessert Chef
 
Join Date: Jul 2009
Location: Bristol, Indiana
Posts: 421
Thanks: 0
Thanked 0 Times in 0 Posts
Blues Man is on a distinguished road
Default Re: Internal meat temps when cooking?

Great list Lefty............

Quote:
Originally Posted by Lefty View Post
BEEF
120 - 125 F Rare (bright red center, pinkish near exterior)
130 - 135 F Medium Rare (very pink center, slightly brown near exterior)
140 - 145 F Medium (center is light pink, brown near exterior)
150 - 155 F Medium Well (not pink)
160 - up F Well Done (uniform brown throughout)

LAMB
135 F Rare
140 - 150 F Medium Rare
160 F Medium
160 - up F Well Done (recommended for ground beef)

CHICKEN
165 - 175 F

TURKEY
165 - 175 F (juices run clear, leg joint moves easily)

PORK
140 - 145 F Medium (pale pink center)
160 - up F Well Done (uniform brown throughout)

SAUSAGE
160 F (no longer pink)

FISH (Steaks, Fillets or Whole)
140 F (opaque, flakes easily)

TUNA, SWORDFISH, MARLIN
125 F

SCALLOPS
cook until milky white/opaque and firm

CLAMS, MUSSELS, OYSTERS
cook until shells open, do not use any that are unopened

LOBSTER
cook until /exterior turns red and meat is opaque
Technique
Season: available year-round
Reply With Quote
  #7  
Old 02-07-2010, 07:05 PM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 11,848
Thanks: 129
Thanked 1,610 Times in 1,214 Posts
QSis will become famous soon enough
Default Re: Internal meat temps when cooking?

Great list, Lefty! Very thorough!

I cook my pork loins and chops to 140-145. I know that a lot of sources, including Doug's CI list, don't recommend that, but it's the way I like it.

Lee
Reply With Quote
  #8  
Old 02-07-2010, 07:41 PM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,021
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: Internal meat temps when cooking?

Me too Lee but then there hasn't been a case of the worm common in pigs since the late 30's in the US accept with wild game.
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #9  
Old 02-08-2010, 03:47 AM
BamsBBQ's Avatar
BamsBBQ BamsBBQ is offline
Ni pedo
 
Join Date: Jan 2009
Location: Sacramento,CA
Posts: 5,811
Thanks: 8
Thanked 24 Times in 21 Posts
BamsBBQ is on a distinguished road
Style: Gonzo
Default Re: Internal meat temps when cooking?

and remember to test your thermometers on a regular basis

i have bought brand new digital therms and they have been off as well..

check them in boiling water
__________________
- Good food isn't fast and fast food isn't good.
Reply With Quote
  #10  
Old 02-08-2010, 08:25 AM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,021
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: Internal meat temps when cooking?

My Induction oven has a probe in it that is as close to dead on as I've seen.
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #11  
Old 02-08-2010, 09:18 AM
Adillo303's Avatar
Adillo303 Adillo303 is offline
*****

 
Join Date: Jan 2009
Posts: 7,385
Thanks: 99
Thanked 381 Times in 271 Posts
Adillo303 is on a distinguished road
Default Re: Internal meat temps when cooking?

A chef that I ride the train with told me that he likes his pork on the reare side. I asked him about Trichinosis and he said they feed the pigs antibiotics that kill the bug now.

One opinion http://www.seriouseats.com/2009/04/t...ange-pigs.html

This article also points to other sources.
__________________
I hope I can be as good a person as my dog thinks I am.

My mother always told me - "You can catch more flies with sugar than you can with vinegar."
Reply With Quote
  #12  
Old 02-08-2010, 10:38 AM
joec's Avatar
joec joec is offline
Restaurant Chef
 
Join Date: Sep 2008
Location: Russell Springs, Kentucky
Posts: 7,021
Thanks: 7
Thanked 46 Times in 39 Posts
joec is on a distinguished road
Style: Default VB Style
Default Re: Internal meat temps when cooking?

145 up and allowed to rest will probably get to 155 to 160 max. internal before it starts to cool down especially under a tin foil tent. That is more medium well than medium rare.
__________________
Joe

During creation, God promised man that good and obedient wives would be found in all corners of the world.
Then, he went and made the world round.... He has a sense of humor
Reply With Quote
  #13  
Old 02-08-2010, 12:27 PM
FryBoy's Avatar
FryBoy FryBoy is offline
Pizza Chef
 
Join Date: Feb 2009
Location: Hermosa Beach, California
Posts: 1,292
Thanks: 0
Thanked 1 Time in 1 Post
FryBoy is on a distinguished road
Style: Gonzo
Default Re: Internal meat temps when cooking?

Quote:
Originally Posted by QSis View Post
Great list, Lefty! Very thorough!

I cook my pork loins and chops to 140-145. I know that a lot of sources, including Doug's CI list, don't recommend that, but it's the way I like it.

Lee
I like it that way, too. I grew up with pork chops thoroughly cooked, considered necessary in the olden days. But now I like them on the pink side in the middle -- juicier, much tastier, much better texture. However, as with poultry, I don't care for the texture if pork is undercooked -- although that may be a residual fear of trichinosis, something that's too rare to be of much concern these days. According to the CDC, there was an average of only 12 cases per year reported during the period 1997 - 2001, most of which were from eating wild game.
__________________
Doug Collins
Hermosa Beach, California
"Un repas sans vin est comme un jour sans soleil."
Reply With Quote
Reply

Tags
meat temperature

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Lasseiz le bon temps roulle!! VeraBlue Chit Chat From the Pot Rack Forum 8 08-07-2009 06:30 AM
Internal Temperature for Pre-Cooked Ham? RobsanX Pork Forum 3 04-07-2009 12:40 PM
Laissez le bon temps roulle! VeraBlue Chit Chat From the Pot Rack Forum 6 02-24-2009 07:05 PM
Chopped meat - from a cooking show chocolate moose Beef Forum 11 02-15-2009 11:04 PM
Internal Meat Temperature Chart BamsBBQ Food Safety Forum 4 01-30-2009 05:13 PM




All times are GMT -4. The time now is 01:09 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright NetCookingTalk.com
Inactive Reminders By Icora Web Design