Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 31 2020
Food Safety - Thermometers
image from buythermopro.com
Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria.
Place the thermometer in the middle of the thickest part of the food, away from bone, fat or gristle. Then you are measuring the temperature of the part of the food that will be slowest to cook. With irregularly shaped food, such as a whole chicken or a beef roast, check the temperature in several places. Clean your thermometer with soap and water between each use.
Please read the instructions that come with your thermometer to learn how it is best used.
Thermometers & Food Safety: USDA - The only way to know food has been cooked to a safe internal temperature is to use a food thermometer. Fortunately, thermometers are high-tech and easy to use.
Kitchen Thermometers: USDA - Learn all you ever wanted to know about different types of food thermometers and their use. A Spanish translation of this technical publication, Termómetros de Cocina, is now available.
Thermy: Use A Food Thermometer: USDA - People all over the country are taking Thermy's™ advice. They're using a food thermometer to check the temperature of everyday foods — like hamburgers, pork chops, and chicken breasts.
Beef, Pork, Veal & Lamb, Steaks, chops, roasts 145 °F and allow to rest for at least 3 minutes
Ground meats 160 °F
Ham, fresh or smoked (uncooked) 145 °F and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F .
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 °F
Eggs 160 °F
Fish & Shellfish 145 °F
Leftovers 165 °F
Casseroles 165 °F