Cooking Meat
Is it done, yet? That is a question we often ask ourselves when cooking meat. Our go by is normally the color of the center of the meat, but according to the USDA 1 in 4 hamburgers turn brown before they reach the proper temperature.
If you don’t have a meat thermometer then go buy one! Meat thermometers are the easiest and most accurate way of checking if your meat is done. Stick the meat thermometer in the thickest part of the meat near the end of the cooking time. The thermometer should not touch the bone, fat or gristle. Clean the thermometer with warm, soapy water before and after each use. Steaks, roasts and fish should be cooked until they reach 145° F. Pork, ground beef and egg dishes should be cooked until 160° F. Chicken breast and whole poultry should be cooked 165° F. Always cook your food to the proper temperature because you don’t want to experience a foodborne illness.
(Source: USDA)
Published 08/17/11
