Cook Meat To The Perfect Temperature | Cooking thermometers

I use to overcook meat to make sure it was done. Now I cook meat Perfectly.

Learn how to make Cook Meat To The Perfect Temperature Show Number 426 Click the Subscribe button and then click here for the info. #TheDiabeticDietShow #MeatCookingthermometers #Shorts Learn how to read and use an Internal Meat and Cooking Thermometer. Cook Meat Perfectly Every Time. Cooking thermometers take the guesswork out of cooking, as they measure the internal temperatures of your cooked meat, poultry, seafood, baked goods, and/or casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cooked perfectly. Always follow internal cooking temperatures to be safe!

Instant Read Taylor Precision Products Waterproof Digital Instant Read Thermometer for Cooking, BBQ, Grilling, Baking, and Meat, Comes with Pocket Sleeve Clip, Red

Wired Probe Taylor Precision Products Instant Read Wired Probe Digital Meat Food Grill BBQ Cooking Kitchen Thermometer with Timer Alarm, Red

What is the Perfect Cooking Temperature for Beef – Pork – Poultry – Fish and Seafood – Baked Goods? Great cooks use a cooking thermometer as their guide – NOT a clock. Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops, and roasts to 145°F. Use a thermometer to check temperatures. A cooking or meat thermometer should not be a sometimes thing. A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat, poultry, seafood, bread, baked goods, and/or casseroles to assure that a safe temperature has been reached and that harmful bacteria (like certain strains of Salmonella and E. Coli O 157:H7) has been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness. Use it every time you prepare foods like beef, pork, poultry, roasts, hams, casseroles, meatloaves, egg dishes, and even your baked goods. If you don’t regularly use a thermometer, you should get into the habit of using one. Cook meats and poultry to the following temperatures: MEAT FAHRENHEIT CELSIUS BEEF: Rare 120°F to 125°F 45°C to 50°C Medium-Rare 130°F to 135°F 55°C to 60°C Medium 140°F to 145°F 60°C to 65°C Medium-Well 150°F to 155°F 65°C to 70°C Well Done 160°F and above 70°C and above LAMB: Rare 135°F 60°C Medium-rare 140°F to 150°F 60°C to 65°C Medium 160°F 70°C Well done 165°F and above 75°C and above POULTRY: Chicken 165°F to 175°F 75°C to 80°C Turkey 165°F to 175°F 75°C to 80°C PORK: Fresh Pork 145°F 63°C Ham (Fully-Cooked) 140°F 60°C Ham (Uncooked) 145°F 63°C According to the U.S. Department of Agriculture, the internal temperature is the only way to gauge whether food is sufficiently cooked. USDA research reveals that the “color test” can give consumers misleading information about the safety of the foods they are preparing since cooked color varies considerably. For example, freezing and thawing may influence a meat’s tendency to brown prematurely.