Thank you for talking about the different thermometers. I was feeling overwhelmed seeing all the different types and brands. This video overall helped so much! Thank you!
I know the USDA recommends 145 for beef before it is removed from the heat source, but if you cook a steak to 145 and then let it rest a few minutes your steak will be 150 which is medium to medium well when served. I find most customers prefer 130-135 for beef steaks which is medium rare and usually needs to be removed at 125-130 to allow for carry over cooking. When people order rare to medium rare they need to understand there is a small risk involved with the lower cooking temps. The carry over cooking is even more important to understand with beef roasts.
The reason that you don't need to cook steaks to a higher temp like ground beef is that all the meat that isn't the "outside" of the meat has not been exposed to the elements. When you grind up beef to make ground beef, there is much more surface area for bacteria to grow. A steak, however, doesn't have nearly as much surface area and you're usually ok eating it whatever temp you want. I've been eating all red meat medium rare for 20 years and I have never gotten sick. Beef - 125 Chicken- 165 Pork - 145 Lamb -125 Turkey - 165
Thanks for this video - very informative. I have seen other videos saying that chicken should be cooked to 175F however, after watching many other videos and reading lots of info on the web, the general consensus does indeed seem to be to cook it until it hits 165F.
Yes, this is the USDA recommended temperature www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
I especially like the works recommended by the author. It's very good. I often use a kitchen tool is suitable for barbecues, pizza and turkeys. It is used to measure the temperature of water and milk, and is used for Christmas and Thanksgiving gifts. A m a /dp/B09BQYLSNR
I just used a meat thermometer for the first time. The needle never passed about 130, but the middle of the pork medallion was fully cooked. It was tender but fully white. I don’t understand how this works!!! Did I just get a bad thermometer, or was the pork too small to get a good read?
Then you ask a chef instead. ;) But bones will act like a shield when oven roasting a chicken breast for instance, and you will have to measure closer, but not directly next to the bones. And it will give extra taste, particularly with red meats or with sauce if you make a roast.
A question for the food scientist. Is the very pointy end of the thermometer the part that should be in the center of the muscle (or other food) or is the non tapered part just above the point end that goes to the center? I have been using the inexpensive Ikea Fantast digital thermometer that has a cord that extends outside the oven. Their instructions do not specify. The very pointy end or the non tapered part next to the point end? If the food scientist here still tracks this post please reply. Thanks.
@@pamelavelez9361 Of course it's not the first number, haha. Pro recommendation is going 5f-10f below the desired temperature, because in the resting time it will definitely rise at least that much, depending on the thickness of the meat (roast or not).
I'm a meathead and love grilling so this video was really useful. I must admit that I sometimes forget to rest steak before serving to my family and friends. I noticed that use a 'Good Cook' thermometer in your video. Is that what the AMI recommends? I use the Chef Remi Cooking Thermometer and it provides with instant readings. Wish the weather would warm up so I could get the grill out again.
PSA: If your steak is still on the grill when it passes 130F, sorry - you're going to be eating a boot. Folks, don't use this as a cooking guide. I never let steaks pass 122F on the grill; if you rest it properly, 122f will rise to 140f after resting. And that's already too cooked for a lot of steak lovers. NOTE: This is not safety advice, it is cooking advice; I've never made a 'bad' steak, and i usually take them off at 115.
+DoktorZi Yeah steak can be basically raw inside and it's still safe to eat, you just have to kill the organisms on the outer surface. I don't know where this 145 degrees bs is coming from. Pork is a different story though.
I find these different recommendations for temp a bit confusing but what you say about allowing for more cooking doneness after the resting period makes alot of sense.
hi good day, when reaching 165 in chicken meat, how long should i stay more in the oven or grill? to kill bacteria. or should i immediately take that away from heat? thanks
What I don't understand is that when you cook the steak on one side, turn it over to cook the other the side and you check it with your thermometer, and it's not cooked, which side do you put it back onto the grill.
Very informative, thank you. I’ve always been paranoid about any pink in my burger. I will use an instant read thermometer from now on. My only question is when I cook burgers the outer portion cooks faster than the inner middle so wouldn’t the best place be the middle of the burger to stick the thermometer?
safecheck1 Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
When using a regular thermometer should I measure the temp of the chicken after a certain amount of time or do I leave it in the chicken as it’s cooking
Wouldn't it be better to lift the meat off the grill before taking a reading because if not, you could be taking a temperature of the actual metal of the grill & not the meat?
Would it be possible to remember that outside the USA temperature is measured on the Celsius scale? Especially if the shown instant read thermometer has a button to switch between Fahrenheit and Celsius.
Thank you for this informative video! However, I do have a question... For the chicken baked in the oven, I see you put the leave-in thermometer in the thigh. Is that the thickest part of the meat? I'm wondering why you didn't put it in the larger part of the bird.
I pray to god my wife doesn’t watch this video or it’s shoe leather for dinner again. I just finished explaining that the smoke detector was a fire warning not a smart thermometer for the stove.
It may be that I'm using the wrong or a cheap thermometer, but no matter how long I cook my meat, it alway seems to be about 10° shy of being at the safe recommended temp. Any idea as to why this may be? I've used 2 different thermometers so far and have just given up and overcook everything as a precaution, and it sucks.
+Angelino Wood - heads up, unless you're cooking very old/questionable meat, you really never need to go past 125F; any red mead at past 140f is the consistency of shoe leather, and usually ends up in the trash can. Meat rises considerably through residual cooking - take your steaks off at 120 and let them sit til 135: perfect medium rare. All my life i've cooked rare steaks (I personally like mine at 119F off the grill, 127 final temp - perfect med rare), never even once had any trouble.
Why isn’t time addressed in addition to temperature? 40+ years of commercial food processing consistently addressed time in addition to achieving/maintaining temperature. Especially with respect to commingled foods such ground meats.
I’m extremely new to using an instant meat thermometer. Is it possible to stab too deep into the chicken breast and it be reading the metal frying pan?
Check the thermometer can afford the temperature or not, the plastic shell will be melted. But metal shell will not, try this one, amzn.to/37hdh0G, It's new and good.
The most important thing is that the meat reaches the appropriate temperature. Best to check on the heat so you know if the temperature has been reached. If not, keep cooking it. If you take it off, it may cool down and you won't know if the temperature has been reached even if it has and is safe to eat
Thanks for the video, if I am using chicken that was being roasted/cooked for shawarmas for almost 8-9 hours, is it safe to store the chicken for the next day and use it, if yes what's the right way to go about it?
+Promethee Feu yeah their giving the USDA recommended temps which is basically overcooked meat to insure that you cant get sick from it. Personally I'll bitchsmack someone that gives me a steak thats cooked to over 130-135F.
USDA recommends that burgers be cooked to 160 to ensure safety www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
Not sure if I should trust this video. 88 people whose highest level of education is probably a high school diploma disagree with the Chief Scientist who has a PhD; so they gave the video a thumbs down. Hmmm, what to do??!!
Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
there is still lots of human error involved with thermometers... I am surprised they don't talk about calibration, also they used the same tongs to handle the grilled chicken, pork, and beef without cleaning..
Inserting the thermometer from the top did not work when cooking pork loins, it never went past 100. But inserting it through the side immediately reached 145. I wish I had done this before because I ended overcooking my meat!
😊 I gave myself food poisoning three times from undercooking turkey burgers…so I bought a thermometer and cooked until it read 180°! Now I have food poisoning again 😊. I think I have to go vegetarian not for moral reasons, but because I am incapable of cooking meat safely 😭
Yes, one can. But if you wash the first pair of tongs well in hot soapy water and then rinse, it's now safe for those tongs to handle your cooked meat.
When you work in restaurants they do by touch at least the ones I've worked they never use meat thermometer. They flip fish, chicken, and steak with same utensil. It drives me nuts.
Thanks for the video, I always overcook poultry, so technically the poultry actually can still be slightly pink as long as you have your correct temperature? Or once it reaches the cooked temperature will it be white always, sorry for the stupid question but I was served turkey before and it was slightly pink and told it was fine as it was cooked to the correct temperature
A thermometer with the probe on a cable is quite versatile around the house. You don't risk melting the housing or spraying it with liquid, and can read the temperature from an enclosed space such as a fridge. You take your food seriously in America.
Do you check the internal temperature when the meat is on the stove or should you lift the meat away from the stove with the tonsils to check the temperature? Is that stove on or off when you check the temperature? How long do you leave the thermometer in the meat ?
Thank you for talking about the different thermometers. I was feeling overwhelmed seeing all the different types and brands. This video overall helped so much! Thank you!
I know the USDA recommends 145 for beef before it is removed from the heat source, but if you cook a steak to 145 and then let it rest a few minutes your steak will be 150 which is medium to medium well when served. I find most customers prefer 130-135 for beef steaks which is medium rare and usually needs to be removed at 125-130 to allow for carry over cooking. When people order rare to medium rare they need to understand there is a small risk involved with the lower cooking temps. The carry over cooking is even more important to understand with beef roasts.
The reason that you don't need to cook steaks to a higher temp like ground beef is that all the meat that isn't the "outside" of the meat has not been exposed to the elements. When you grind up beef to make ground beef, there is much more surface area for bacteria to grow. A steak, however, doesn't have nearly as much surface area and you're usually ok eating it whatever temp you want. I've been eating all red meat medium rare for 20 years and I have never gotten sick.
Beef - 125
Chicken- 165
Pork - 145
Lamb -125
Turkey - 165
Ogbassist I agree with the temperatures you recommend. Nothing worse than ruining a steak by overcooking it, especially at current prices.
This lady was in the kitchen all day!
Thanks for this video - very informative. I have seen other videos saying that chicken should be cooked to 175F however, after watching many other videos and reading lots of info on the web, the general consensus does indeed seem to be to cook it until it hits 165F.
Yes, this is the USDA recommended temperature
www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
can you use the leave in as an instant thermometer or does it require a while to get a reading
I especially like the works recommended by the author. It's very good. I often use a kitchen tool is suitable for barbecues, pizza and turkeys. It is used to measure the temperature of water and milk, and is used for Christmas and Thanksgiving gifts.
A m a /dp/B09BQYLSNR
I just used a meat thermometer for the first time. The needle never passed about 130, but the middle of the pork medallion was fully cooked. It was tender but fully white. I don’t understand how this works!!! Did I just get a bad thermometer, or was the pork too small to get a good read?
AmyX while resting the tempeture of the meat continues to rise(cook), maybe this is why?
The thermometer its the best for cooking and tasting!! 🤗
Thanks for that! I was always worried about destroying the metal meat thermometer by leaving it in the meat the whole time.
I wish it would have talked about how th e thermometers actually work and how bones can affect the result.
Then you ask a chef instead. ;) But bones will act like a shield when oven roasting a chicken breast for instance, and you will have to measure closer, but not directly next to the bones. And it will give extra taste, particularly with red meats or with sauce if you make a roast.
A question for the food scientist. Is the very pointy end of the thermometer the part that should be in the center of the muscle (or other food) or is the non tapered part just above the point end that goes to the center? I have been using the inexpensive Ikea Fantast digital thermometer that has a cord that extends outside the oven. Their instructions do not specify.
The very pointy end or the non tapered part next to the point end?
If the food scientist here still tracks this post please reply. Thanks.
FINALLY. I've never understood if you go with the first number that comes up, or if you let it keep rising. I guess I've overcooked a few things lol.
Kayly Gottman is it the first number that comes up?
@@Checkersss did you ever find out of it's the first number?
@@pamelavelez9361 no its not the first number. you wait until it stops!
@@pamelavelez9361 Of course it's not the first number, haha. Pro recommendation is going 5f-10f below the desired temperature, because in the resting time it will definitely rise at least that much, depending on the thickness of the meat (roast or not).
I'm going to a barbecue so this is practical Thanks Betsy
Thx for posting.... Very informative
Wow! Great video! Thank you for explaining thoroughly.
Great help. Thanks !!!
THANKS FOR THE INFO
Thank you My food is safe and delicious now
Superb video. Thanks a million!
How come if I stick a food thermometer on the top of the beef patties gives me a false readings?
very good video. much needed
I'm a meathead and love grilling so this video was really useful. I must admit that I sometimes forget to rest steak before serving to my family and friends. I noticed that use a 'Good Cook' thermometer in your video. Is that what the AMI recommends? I use the Chef Remi Cooking Thermometer and it provides with instant readings. Wish the weather would warm up so I could get the grill out again.
+Rhett Lewis We don't have a specific thermometer recommendation, just that you use one. If it gives instant readings, that's great!
PSA: If your steak is still on the grill when it passes 130F, sorry - you're going to be eating a boot. Folks, don't use this as a cooking guide. I never let steaks pass 122F on the grill; if you rest it properly, 122f will rise to 140f after resting. And that's already too cooked for a lot of steak lovers.
NOTE: This is not safety advice, it is cooking advice; I've never made a 'bad' steak, and i usually take them off at 115.
+DoktorZi Yeah steak can be basically raw inside and it's still safe to eat, you just have to kill the organisms on the outer surface. I don't know where this 145 degrees bs is coming from. Pork is a different story though.
True. A steak cooked to 145 is well done. Definitely should be taken off heat in the 120 range.
I find these different recommendations for temp a bit confusing but what you say about allowing for more cooking doneness after the resting period makes alot of sense.
hi good day, when reaching 165 in chicken meat, how long should i stay more in the oven or grill? to kill bacteria. or should i immediately take that away from heat? thanks
Once it reaches 165 in the thickest part of the meat, you can remove it from the heat
+meatnewsnetwork a million thanks :)
What I don't understand is that when you cook the steak on one side, turn it over to cook the other the side and you check it with your thermometer, and it's not cooked, which side do you put it back onto the grill.
Whats the difference between the red tip and black tip on cooking thermometers
Very informative, thank you. I’ve always been paranoid about any pink in my burger. I will use an instant read thermometer from now on. My only question is when I cook burgers the outer portion cooks faster than the inner middle so wouldn’t the best place be the middle of the burger to stick the thermometer?
You won't get sick if you have pink in your burger unless its shitty meat. I eat medium burgers all the time.
You forgot to mention at 5:38 to clean the thermometer before sticking it in again as it will be cross-contaminated.
She mentioned it at like 2:20
@@KingPurcival You have to clean it multiple times... 'Muricans ain't the smartest peeps and will probably forget to clean them again unless told to.
Correct that's cross contamination also
What will be the desired temperatures for cooking sausage patties, for breakfast stove top?
Thank you
Thank you so much 🥰
Good video
I did not know what temperature the oven was set to.
dislike for not using SI units or providing them at least.
I have for some time just put the meat on the red liquid stops forming then turn it over and let red liquid seeping from should be done
Can we use this video in our training course? we will add the Canadian Temps.
Thanks
safecheck1 Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
g
Does it matter if you stick the thermometer in while the beef is on the grill still? Wouldn’t the grill temperature effect the thermometer temperature
I don't believe most people use a thermometer to check meat. I have never ever seen anyone use them even when i worked in the kitchen in restaurants
When using a regular thermometer should I measure the temp of the chicken after a certain amount of time or do I leave it in the chicken as it’s cooking
You must check if the thermometer can afford the temperature, the plastic shell will be melted. try this one, amzn.to/37hdh0G, It's new and good.
Wouldn't it be better to lift the meat off the grill before taking a reading because if not, you could be taking a temperature of the actual metal of the grill & not the meat?
Would it be possible to remember that outside the USA temperature is measured on the Celsius scale? Especially if the shown instant read thermometer has a button to switch between Fahrenheit and Celsius.
No one cares about Celsius. This is a video for Americans.
@@samg9888 wtf? most of the population cares about Celsius!
@@ΚωνσταντίνοςΜιχαλισλής Then "Most of the population" should figure out how to make a video very similar to this using Celsius instead of Fahrenheit.
Only thing I disagree with is butchers say to let the meat rest at least 10 to 15 minutes before serving.
Thank you for this informative video! However, I do have a question...
For the chicken baked in the oven, I see you put the leave-in thermometer in the thigh. Is that the thickest part of the meat? I'm wondering why you didn't put it in the larger part of the bird.
tscooter22 thighs cook slower than the breast or any other part of the bird
I pray to god my wife doesn’t watch this video or it’s shoe leather for dinner again. I just finished explaining that the smoke detector was a fire warning not a smart thermometer for the stove.
It may be that I'm using the wrong or a cheap thermometer, but no matter how long I cook my meat, it alway seems to be about 10° shy of being at the safe recommended temp. Any idea as to why this may be? I've used 2 different thermometers so far and have just given up and overcook everything as a precaution, and it sucks.
Story of my life!
Right? it just stays at 145 and never moved again lmao any more time it will make the meat very dry
+Angelino Wood - heads up, unless you're cooking very old/questionable meat, you really never need to go past 125F; any red mead at past 140f is the consistency of shoe leather, and usually ends up in the trash can. Meat rises considerably through residual cooking - take your steaks off at 120 and let them sit til 135: perfect medium rare. All my life i've cooked rare steaks (I personally like mine at 119F off the grill, 127 final temp - perfect med rare), never even once had any trouble.
loving the info, :) hating having to listen to you through the music :(
Why isn’t time addressed in addition to temperature? 40+ years of commercial food processing consistently addressed time in addition to achieving/maintaining temperature. Especially with respect to commingled foods such ground meats.
I’m extremely new to using an instant meat thermometer. Is it possible to stab too deep into the chicken breast and it be reading the metal frying pan?
Cool. Thanks. Im just not ever sure if I can pull it out of the pan while tempting? Do i keep it in there or not
Check the thermometer can afford the temperature or not, the plastic shell will be melted. But metal shell will not, try this one, amzn.to/37hdh0G, It's new and good.
GOOD JOB ⚘💐⚘💐⚘💐
Is that right??? Checking the meat temperature whilst it is on the heat. I always took it off heat to check temperature. Advice please
The most important thing is that the meat reaches the appropriate temperature. Best to check on the heat so you know if the temperature has been reached. If not, keep cooking it. If you take it off, it may cool down and you won't know if the temperature has been reached even if it has and is safe to eat
Your thumbnail is the incorrect way.
Thanks for the video, if I am using chicken that was being roasted/cooked for shawarmas for almost 8-9 hours, is it safe to store the chicken for the next day and use it, if yes what's the right way to go about it?
Yes, just need to refrigerate and reheat to 165
Cooking pork at 145F is a recipe for eating shoe leather.
Promethee Feu Maybe this tutorial is to make sure that there is no bacteria left because she keeps zalkinh about safety. But you are right.
+Promethee Feu yeah their giving the USDA recommended temps which is basically overcooked meat to insure that you cant get sick from it. Personally I'll bitchsmack someone that gives me a steak thats cooked to over 130-135F.
She said TO 145F not AT 145F.
Del Coy same shit fuck off
jfitz492 not really stfu
145 for a steak? ROFL!!! You'd think the "american meat institution" would use a thermocouple for temp taking.
thank you! A good steak is 130-135 for that perfect medium rare!
@@mangaka08 yeah, it's basically a diet because you will be shooting with the D, and when I say D I mean diarrhea.
Until I watched this video, I didn't realize how much danger I was putting my life in.
Not only safe
_but delicious_ 😏
Where's the gloves???
145 for chicken or 165?
Always 165 for chicken whether whole or ground
You can eat a medium rare burger, 145 degrees. Beef doesn't work the same as poultry
USDA recommends that burgers be cooked to 160 to ensure safety www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index
***** Thats because they assume the meat is from a random source. It's entirely possible and quite easy to get clean beef
That is the USDA recommendation for all ground beef from any source
Hamburguer 160 F
Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
I stuck it sideways 🤪
127.F
wow, excellent, and hi tech. now cooking is scientific.
I love of beef meat
Not sure if I should trust this video. 88 people whose highest level of education is probably a high school diploma disagree with the Chief Scientist who has a PhD; so they gave the video a thumbs down. Hmmm, what to do??!!
Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
karen haircut
Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
Yate
0
B
there is still lots of human error involved with thermometers... I am surprised they don't talk about calibration, also they used the same tongs to handle the grilled chicken, pork, and beef without cleaning..
how come the cook is not wearing a hair net ?
This video was shot in a private, non-commercial kitchen with tips for cooking at home so a hair net was not necessary.
Fahrenheit, pounds and yards. When are you going to catch up with the rest of the world?
What a joke. 145° for steaks?? Get it of here with this garbage 🤣🤣
No need for annoying music
Your wrong about a lot of things. If you went to culinary arts school I feel sorry for you.
steak cooked to 145 kappa
Inserting the thermometer from the top did not work when cooking pork loins, it never went past 100. But inserting it through the side immediately reached 145. I wish I had done this before because I ended overcooking my meat!
Ana G. I
Same thanks so much
If you take the temp while its still on the grill and not on a room temp plate will you get a false read because of the grills surrounding heat?
Who ate all that meat?
😊 I gave myself food poisoning three times from undercooking turkey burgers…so I bought a thermometer and cooked until it read 180°! Now I have food poisoning again 😊. I think I have to go vegetarian not for moral reasons, but because I am incapable of cooking meat safely 😭
Do you have to insert the instant read thermometer all the way down into the meat or halfway is fine?
My older Taylor thermometer says chicken cooks to 190? Is that a big, crazy error? 😊
do people really use 2 different tongs for putting food onto the grill and taking food off?
Yes, one can. But if you wash the first pair of tongs well in hot soapy water and then rinse, it's now safe for those tongs to handle your cooked meat.
If you go by those temps plus a 3 min rest you will be eating Shoe Leather!!!
When you work in restaurants they do by touch at least the ones I've worked they never use meat thermometer. They flip fish, chicken, and steak with same utensil. It drives me nuts.
Don't forget to feed your dishwasher. :)
How do you clean the thermostat afterwards?
waste of time, , my ground meat patties are always frozen.
What's a far and height?
Good info, that's why I have 3 sets of tongs to avoid cross-contamination!
i like to use a dirty dish :)
I hate medium well steak
3 MINUTE REST PERIOD
Thanks for the video, I always overcook poultry, so technically the poultry actually can still be slightly pink as long as you have your correct temperature? Or once it reaches the cooked temperature will it be white always, sorry for the stupid question but I was served turkey before and it was slightly pink and told it was fine as it was cooked to the correct temperature
A thermometer with the probe on a cable is quite versatile around the house. You don't risk melting the housing or spraying it with liquid, and can read the temperature from an enclosed space such as a fridge. You take your food seriously in America.
why at 1:56 she is looking at the cameraman and not the actual camera
Do you check the internal temperature when the meat is on the stove or should you lift the meat away from the stove with the tonsils to check the temperature? Is that stove on or off when you check the temperature? How long do you leave the thermometer in the meat ?
I wasnt sure which of the two I have could stay in the oven but I now know which definitely can