Blue Notch

Yuck!

GottaHaveIt

or it's human meat ?

cdynaco

burger is 160F

http://www.fsis.usda.gov/Is_It_Done_...Text/index.asp

USDA Recommended Safe Minimum Internal Temperatures

• Steaks & Roasts - 145 °F
• Fish - 145 °F
• Pork - 160 °F
• Ground Beef - 160 °F
• Egg Dishes - 160 °F
• Chicken Breasts - 165 °F
• Whole Poultry - 165 °F

Seeing Isn't Believing
Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough—you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F, it is both safe and delicious!

BoogieNights

Whats a thermometer?? Do people actually use those things??

Blue Notch

We use it for chicken and such, but my weak little mind never thought of using it for hamburgers at all.

cdynaco

You know why men make better Chef's than women? Because they follow their recipes (and temps/time) to the T each time for consistency whereas women do the 'dash' & wing it thing. True story.

And an instant thermometer is best. The big ones for turkey are not instant so you have to leave it in a while to know for sure. [that's what she said! ]

"Is It Done Yet?"
How To Use a Food Thermometer

• <LI value=1>Use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be "done." <LI value=2>The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle. <LI value=3>Compare your thermometer reading to the USDA Recommended Safe Minimum Internal Temperatures to determine if your food has reached a safe temperature.
• Make sure to clean your food thermometer with hot, soapy water before and after each use!

Large-dial oven-safe or oven-probe thermometers may be used for the duration of cooking.

Because there are so many types of food thermometers, it is important to follow the instructions for your food thermometer.

Don't want any of our Mustang cooks to get a bad case of the Chevy's do we?

denlem

Actually I just bought one and used it tonight to cook a pork loin.

2k7gtcs

Yup. I've got a couple of them. Though I am guilty of not using them all the time.

cdynaco

I use them for roasts, whole chickens, and turkey's; but for BBQing cut up chicken, seafood, steaks and burgers I usually don't - but I do cook with a timer for everything. I know my grill so I know how many minutes for each side for it to be done just right.

PS: FYI And the trick for beef like london broil, prime rib, etc. where you don't want to overcook, is keep in mind when you pull it out of the oven the internal temp of the meat will creep up about 5 degs for the next 5 mins or so from the latent heat. So if you want med or med rare you want to pull it out of the oven about 5 degs shy of what they tell you. And then you'll see it climb a bit more. Nothing worse than med well when you wanted med rare.

BoogieNights

Honestly I have never used one. I always cut it open in the center to see if it is pink or not.

StangMahn

I'd be in jail for like 20 life sentences

nooooo! then all the juices seep out!

lee, that's a funny video


go ahead gary, I know you're going to make a "that's what she said" reference or somthing

2k7gtcs

You ruined it.

BoogieNights

Well it dont seep out if dont cut it all the way thru. I only cut it maybe half way thru just to see the center portion of the meat.

2k7gtcs

My dad would whip me with a wooden spoon if I even used a fork to flip a steak.


No penetration should be made.



Go ahead David make a "That's what she said" joke. You know you want to.

BoogieNights

If there is to much cheese on that taco then none needed.

Anyways, my steaks are still juicy and cooked medium rare just the way I love them.

BoogieNights

but I am outta here got to get up early to catch a plane.

2k7gtcs

Has it been two weeks already?

BoogieNights

Yeppers I was actually supposed to be gone already but they cancelled my flights thanks to the wonderful weather Washington DC had yesterday.

cdynaco

Here's a couple of glazes for pork roasts that are delicious. Use them to baste the roast while you're cooking but save some aside for topping your portion. Cook your roast as normal. Waaaay good!

(I live a half hour from the nearest town/store and can't afford some fancy items so you'll see some substitutions. For liqueurs, Italian syrups work great and they're cheap.)



Honey-Apple Glazed Pork Loin
Glaze:
1 ½ - 2 TBSP Beef base, dissolved with a little red wine in heated sauce pan. Then add
3 TBSP Honey
3 TBSP apple juice
2 TBSP red wine
½ TSP cinnamon
½ TSP dry mustard
Add more wine as needed for proper consistency

Orange Glazed Pork Loin
Basting Sauce:
1/4 cup orange marmalade (substituted Mango Chutney)
1/4 cup orange juice
1/8 cup spicy brown mustard (out so I substituted tbl of honey mustard with splash of red wine and dash of dry mustard and reduced)
1 tablespoon light brown sugar
Serving Sauce:
2 tablespoons Grand Marnier (or other orange liqueur) (too much $$ so I substituted Vermouth)
1/2 cup orange juice
1 tablespoon fresh parsley leaves, chopped

CHERRY ALMOND GLAZED PORK
Glaze:
1/4 cup Cherry Italian syrup (could use blackberry, huckleberry, peach)
1/4 cup red wine
2 TBL honey (I was out so I used 1 TBL brown sugar mixed with 1 TBL water)
1/8 TSP each of salt, blk pepper, cinnamon, nutmeg (and ground cloves if you have it)
1/4 cup slivered almonds lightly toasted (chopped pecans or walnuts work great too)

While roast is cooking, combine all ingredients in a sauce pan except nuts. Heat to boiling stirring frequently for about 5 mins. Reduce heat to simmer and add nuts. (You are reducing liquid to make a sauce - not thick like a gravy, but not plain liquid either. If you simmer too long and the sause is too thick, just add a splash of wine.)

cdynaco

That went fast! Be safe and we'll be watching for your posts when you're at your base...