New answers tagged temperature
There's a few things that could be going on here: cut: not all steak cooks at the same rate. Really tender cuts cook faster than some of the tougher, more flavorful cuts, increasing cooking time by up to 50%. Cuts like tenderloin, filet, and loin (US) - Sirloin (UK) are more tender and cook faster. Denser cuts like sirloin, top sirloin, and bottom sirloin ...
According to the FSIS site you should check the temperature in the thickest part of the thigh. The middle of it is the part that will take the longest to cook, so that's where you should put the tip of the probe. Take care to not touch the bones, since they can conduct the heat from the "outside" and give an incorrect reading. Finally, it will depend on ...
I assume you cooked your chicken thighs to 165–175°F (74-80°C) (depending on preference). 165°F (74°C) is the recommended temperature for safety (at least by US authorities), 175°F (80°C) is often recommended for texture (in legs and thighs; not for breast). The best bet is to measure in several spots. You generally want to guess the thickest spot of meat, ...
You want to: Stick the thermometer into the thickest part of the thigh, not touching any bone which would give you a falsely high reading Wait long enough for the temperature reading to stabilize (which may be 5-10 seconds depending on your thermometer) Note that once you start measuring your temperature, you may be cooking your thighs properly, but may ...
One obvious reason is that eggs are a leavening agent, and they rise better when they are not cold.It's the same reason you make a souffle with room-temperature eggs. Not essential, but better in terms of lightness.
USDA (United States Department of Agriculture) says 160F (71C) is sufficient as an internal temperature for rabbit (and other red game meats) to be safe. They also say that it is ok for the meat to still look "pink", so long as this temperature has been reached. USDA Information Page on Game
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