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/ck/ - Food & Cooking

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15555110 No.15555110 [Reply] [Original]

Is meat done as soon as it reaches temperature? or does it have to stay at that temp for a period of time?

>> No.15555120

I honestly don't know

I'm a terrible cook

/cry

>> No.15555125

>>15555110
depends on the meat, foolio. try google sometime

>> No.15555129

>>15555110
if it holds around that temp for at least 10 seconds, its fine.

>> No.15555131

I was curious and checked.
Burger goverment says that temperature plus 3 minutes rest
https://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

>> No.15555317

>>15555110

Depends on the guideline, Usually the recommended temps are higher than what you need to kill bacteria, so complete morons working food service won't fuck up the process and give a lot of people food poisoning. In reality, you can cook to lower temps and then hold it there for a few minutes to kill the bacteria.

https://youtu.be/eM4bNyeyOiY?t=75

>> No.15555324

>>15555110
Once it hits that temp it's done - and most things that aren't McDonald's burgers will continue to go up a bit after you take them off the heat ("carry over"). Reheating/holding food is different, and you can look up a chart of how high you have to reheat certain foods and for how long for them to be safe. Most of the numbers are way overblown, to be honest, but if you're really that worried and have no clue what you're doing just follow them like a 50's housewife.

>> No.15555331

When I'm cooking a steak, chicken or whatever, when should I actually be taking the temperature?

Should I take the temperature when the meat is in the pan or should I take the meat out, let it rest then take the temp?

>> No.15555352

If you're talking the FDA guidelines, they're set so that as soon as it comes to temperature, it's good to go. The problem is that getting to that temperature often overcooks the meat. Chicken is recommended to come up to 165, for example, but 155 is totally fine if you let it rest for 3-4 minutes before eating. Carryover will bring it up higher and for long enough to get the same reduction.

There are some meat/temperature charts floating around out there that will show 3-4 temperatures and how long it has to stay there to get rid of anything you need to worry about (even for pork, which is usually the one that scares people the most).

>> No.15555360
File: 174 KB, 901x1144, dontovercookthefuckingchickenbreastyoudonkey.png [View same] [iqdb] [saucenao] [google]
15555360

Pull chicken out of whatever cooking vessel once it hits 158F or higher. You don't need to worry about pork or steak as much. Pork should be fine around 140-150F. Just cook steak to whatever temperature you like it at, probably around like 130F.

>> No.15555383

If you look hard enough you'll find a chart that gives you temperatures and for how long you need to maintain that temperature to kill pathogens. Typically you can hold a lower temperature for longer to achieve similar results. Depends on the meat and what you're trying to kill.

>> No.15555396

>>15555352
>>15555360
>>15555383
Only one of these miscreants posted the actual chart. He is not the weakest link.

>> No.15555440

>>15555396
NYPA fag, as long as you know what to look for you should do your own googling. I hope you use that chart on a meat it doesn't apply to and end up blowing brown water out of your asshole for your stupidity.

>> No.15555469

Cooking temps are fake and gay you can pull most meats like 15-20F less than the recommended and you'll be fine