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HOW DO YOU KNOW WHAT TEMP!!!

sirlancealotsirlancealot Posts: 446
edited 11:33PM in EggHead Forum
When cooking different meats in general,How do you know what temp to come up to inside the meat? and where do you get the temps from? thanks...

Comments

  • Here you go its on the Web.


    Meat Temperature Chart
    (Fahrenheit)

    Beef
    Rare 120° - 125°
    Medium-rare 130° - 135°
    Medium 140° - 145°
    Medium-well 150° - 155°
    Well done 160° and above



    Lamb
    Rare 120 - 135°
    Medium-rare 140° - 150°
    Medium 160°
    Well done 165° and above



    Poultry
    Chicken 165° - 175°
    Turkey 165° - 175°

    Pork 150°
    Pulled pork 200

    FireWalker
  • CecilCecil Posts: 771
    There are several sites; TNW, Thirdeye or depending on what you are cooking, look in recipe section, or for that matter google the specific piece of meat.

    Walt
  • Thanks alot Firewalker, I always wondered where ya"ll got these temps from..
  • thanks for the help and response...
  • CecilCecil Posts: 771
    Anytime

    Walt
  • pork is safe at 140° and much jucier.. ground meats need 160° as the bacteria on the outside is now throughout the meat due to the grinding process. whole hunks of beef really just need a sear on the outside to kill the bugs unless you poked it with a fork to tenderize it.
    also, roasts i.e. hunks o' meat will continue to cook after being removed form the heat.. expect the temp to go up 8 to 10 degress with a 20 minute rest... thinner pieces will not rise as much.
    bill
  • Nature BoyNature Boy Posts: 8,399
    The government has that site looking pretty nice! And they tell people exactly how to overcook everything. ;-)

    Good link to have on hand though. Just take it with a grain of salt.

    Beers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • actually take it with some dizzy pig and pull the pork off at 140 and the beef however you like it.
  • ArvadaManArvadaMan Posts: 202
    Just a basic guideline.
  • Nature BoyNature Boy Posts: 8,399
    Howdy sirlancelot,
    Most folks have their own numbers based on their own experiences and what the government says is safe. I always remember that the government takes into account the worst-case scenario (mishandled meat), and they have to consider folks that are the most immune-challenged. From there you make your own decisions. If the meat is handled well, and fresh, a very safe and tasty chicken breast can be had at 150. A lean pork loin can be served up moist at 140. A steak can be eaten rare at 120. Good fresh fish can be most succulent at 115 (or raw for that matter). There is no magic to the numbers, but once nasties get into the meat, you need to overcook it.

    Dark meat chicken, and fatty meats with lots of collagen (like pork shoulder, ribs, beef brisket and chuck roast for example) you can't chew at the temps I mentioned above, so you need to cook until tender....usually in the 175-200 range.

    I am rambling, but I hope that helps!
    Cheers
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,399
    It's very important info, and everyone should start with that as a guideline and adjust for their own tastes and those that are eating the food. Thanks for posting it!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,399
    Yup. So long as you know what meat and audience you are dealing with!

    Beers to you
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,399
    Hey Bill, Goods point on the temp rise during the rest. The hotter you are cooking, and the thicker the meat, the more rise you'll get. And like you say, most ground meat should be cooked to 160......unless you grind fresh meat yourself. Then it's a whole new ballgame, and a medium rare burger is a nice treat!

    Cheers mang
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • MaineggMainegg Posts: 7,787
    I cheated and used a sharpie to mark my favorite temps on the back of my theromapen. Now no running back inside and guessing! LOL :)
  • i made a medium rare burger with irradiated beef the other day... it was good and i still don't glow in the dark. have a coulple of sets of the clamp to the table hand crank grinders from the 40's sounds like fun,
  • stikestike Posts: 15,597
    hahahaha
    ain;t that the truth
    ed egli avea del cul fatto trombetta -Dante
  • helped very much thanks alot..
  • thanks for the book title...
  • thanks for the website. :)
  • RascalRascal Posts: 3,461
    I tried that one and got very sleepy after a page or two. Perhaps it wasn't a good bed-time story... 8 - )
  • RascalRascal Posts: 3,461
    I've got a few thermapens, so to make things easy, I wrote the temps on my forearms. That way I'm armed & ready (Sarah talk) where ever I go!! 8 - )
  • BacchusBacchus Posts: 6,019
    How bout an internal temp guide tattoo on the wrist?
  • RascalRascal Posts: 3,461
    See what I mean>?? This can go anywhere you wanna take it!! LOL!!
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