![]() coli is killed at 155 degrees Fahrenheit, the USDA sets the minimum safe temperature for ground beef at 160 degrees Fahrenheit. The interior of a raw hamburger usually does contain bacteria and is safest if cooked well done." Because E. McGee says: "Ground meats are riskier, because the contaminated meat surface is broken into small fragments and spread through the mass. All chicken, including fried chicken, grilled chicken and baked chicken breast, should be cooked to a safe internal temperature of at least 165 degrees. Check frequently toward the end of cooking either by checking the internal temperature with a thermometer (the chicken should be 165. Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160F poultry and fowl. " When raw meat is ground up, the distinction between internal and external no longer applies. So, is eating juicy, pink-red meat risky? Not if the cut is an intact piece of healthy muscle tissue, a steak or chop, and its surface has been thoroughly cooked: bacteria are on the meat surfaces, not inside. ![]() Refrigerate all leftover chicken promptly. meats inevitably harbor bacteria, and it takes temperatures of 160 degrees Fahrenheit or higher to guarantee the rapid destruction of the bacteria that can cause human disease - temperatures at which meat is well-done and has lost much of its moisture. Quick Poultry Tips The minimum internal chicken temperature is 165F (73.8C). ![]() The food scientist Harold McGee explains a crucial distinction to be made between whole muscle cuts and ground meat: ". This temperature will continue to rise after. You may have noticed that ground meat often needs to be cooked to a slightly higher temperature than whole cuts of meat. For the best-tasting white meat, which includes breasts and wings, you generally want to cook the meat to an internal temperature of 160F.
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