100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Safe Cooking Temperatures© Copyright 2009. All rights reserved and enforced Cooking Meat SafelySafe Cooking Temperatures are the minimum temperatures that you are advised to cook meat to in order to ensure that it is safe to eat. Here are some absolute base minimums that lab results have show researchers will kill nasties.
The temperatures that Health Authorities give out are almost always higher than the laboratory base minimum because:
Various health authorities interpret these in their own ways, and either pass them on as is (as is generally the case for stuffing), or pad the number as they feel necessary (such as the case for Poultry, which is boosted to 180°F in the US.) As a result, recommendations vary per country. In America, the United States Department of Agriculture (USDA) has given some very specific recommendations. In Canada, they are more general, and in the UK, even more general still. Overall, the British approach emphasizes reaching a certain temperature and holding it for a given period of time. The North American scales don't tell you how long to maintain that internal temperature. The British advice is mainly provided by various county councils, and is all over the map. Some say bring most meats to 167°F (75°C) and hold that temperature for 2 minutes. Some say 167°F (75°C) for 30 seconds or 158°F (70°C) for two minutes. Some say leftovers only need to be reheated to 158°F (70°C.) Some British sources say 175°F (80°C) for poultry, some say just 167°F (75°C.) The table below is just meant to give an idea of how varying the recommendations are. They also change from time to time. You should consult the Health Authorities where you live to see what their latest advice is for you.
*The British advice for ground meat is that a minimum internal temperature of 158°F (70°C) be reached and held for two minutes. **The USDA Food Safety and Inspection Service advises "Cooking whole, stuffed poultry in a microwave oven is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria." (Food Safety Facts, "Cooking Safely in the Microwave oven", November 2000.) They might also have added "a chicken roasted in the microwave would be so ghastly no one would want to eat it." ***American, British and Canadian Health Authorities say of eggs "Cook until yolk & white are firm." That happens at 140°F (60°C.)
See Also:Roasting Meat, ThermometersOther entries for: Meat Cooking TechniquesBasting, Brining a Turkey, Dress, Meat Cooking Techniques, Meat Tenderization Techniques, Roasting Meat, Safe Cooking Temperatures, Searing Meat, Self-Basting Other entries for: Cooking TechniquesA la Parilla, Abaisse, Aceto Dolce, Acetomel, Acidulated Water, Acidulate, Adjust Seasoning, Adjusting the Taste of Dishes, Affriander, Al Carbón, Al Fresco, Al Pastor, Alambre, Alla Bolognese, Au Beurre, Au Bleu, Au Four, Au Gratin, Au Jus, Au Lait, Au Naturel, À Blanc, À l'Ailleule, À l'Anglaise, À l'Ardennaise, À l'Encre, À l'Étouffée, À l'Indienne, À l'Italienne, À l'Ivoire, À l'Occitane, À l'Orly, À l'Oseille, À l'Os, À la Bonne Femme, À la Broche, À la Carte, À la Chirac, À la Crème de Brebis, À la Cuillère, À la Diane, À la Financière, À la Genevoise, À la Japonaise, À la Jardinière, À la Laitière, À la Liegeoise, À la Minute, À la Mirepoix, À la Mode, À la Moëlle, À la Morvandelle, À la Navarre, À la Norvegienne, À la Paloise, À la Paysanne, À la Raimu, À la Reine, À la Russe, À la Tagale, À la Vapeur, À la, À Point, Bake Blind, Bake, Ballotine, Barbeque, Battuto, Baveuse, Beat, Beer Can Chicken Roasting, Bench Proof, Blanch, Braising, Broil, Caramelization, Caramelize, Carving a Turkey, Coining, Curing, Dredging, Egg Wash, Emincer, Emulsify, Firm-Ball Stage, Fold, French Trimmed, Frissonne, Fry, Galantine, Grill, Hard-Ball Stage, Hard-Crack Stage, High Altitude Baking, Knead, Liaison, Measurements, Mince, Mirepoix, Mise en Place, Mochitsuki, Open-Faced, Pan Broil, Paner à l'Anglaise, Parblanch, Parboil, Pâton, Peroxide & Vinegar Sterilization, Pickled, Pickling, Pittsburgh Rare, Poaching, Pork Brawn, Preheat, Proof, Pulse, Pulverize, Punch Down, Quadriller, Quick Jar Sterilization, Raidir, Reconstitute, Reducing, Rehydrate, Rest, Ribbon Stage, Roasted Garlic, Roasting Peppers, Rolling Boil, Scalding Milk, Scald, Scallop, Separating Eggs, Skimming, Smoked Garlic Cloves, Smoking, Soffritto, Soft-Ball Stage, Soft-Crack Stage, Sous Vide, Souse, Spatchcock, Spitchcock, Stir, Straining, Temper, Tender To The Bite, Tezu, Top and Tail, Unmould, Usu-Zukuri, Warm, Wash, Water Bath, Whip, Wok Hay |
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