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03-11-2007, 03:23 PM
| #1 (permalink) |
| Administrator  Join Date: Aug 2006
Posts: 921
|  Cooking temperatures of meats. Poultry Dark Meat 175o White Meat 160o Pork Medium Rare 145o Medium 150o Well 155o Well Done 160o Beef, Veal, and Lamb. Rare 130o Medium Rare 145o Medium 160o Well Done 170o Keep in mind, once you remove the meat from the heat source the temperature will continue to rise, this is from what's called residual heat, because of residual heat, carryover cooking will happen. This can be anywhere from only a few degrees to 10-15o depending on the cut and size of meat. If you're cooking a steak figure only a few degrees, if you're cooking a large roast or big turkey, you should expect a larger gain in temperature. Please register or log in to remove this ad and the ads attached to all the picturesLast edited by jeff; 08-19-2007 at 11:00 AM. |
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08-19-2007, 11:03 AM
| #2 (permalink) |
| Administrator Join Date: Aug 2006
Posts: 921
| If anyone questions the pork cooking temperatures read this. Cooking : Pork : Pork Recipe Collection : Food Network |
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