To be certain, we recommend using an instant-read thermometer. (Consult the chart below for minimum internal temperatures.) According to the USDA, different meats must reach different temperatures to be considered safe. Instead, it’s recommended that you use a meat thermometer to guage when your pork roast, chicken breast, or other cut of meat is truly ready to be served. But this involves guesswork, which is neither accurate nor safe! Traditionally, judging when a bird is done roasting has meant visually checking the interior color of the meat while it is cooking-the redder the color, the rarer the meat. Meat and poultry are cooked and juicy at certain temperatures but become dry and tough if cooked much longer. ADVERTISEMENT Are You Cooking Meat Safely?
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