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- Temperature_(meat) abstract "Temperature is a gauge of how thoroughly cooked a cut of meat is based on the colour, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish).Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology. The table below is from an American reference book and pertains to beef and lamb.In lieu of gradations and ranges, the United States Department of Agriculture recommends a temperature of at least 63 °C (145 °F) for beef, veal, lamb steaks and roasts in order to prevent foodborne illness.The interior of a cut of meat will still increase in temperature 3–5 °C (5–10 °F) after it is removed from an oven or other heat source. The meat should be allowed to "rest" for at least a half-hour before being served, which makes the meat easier to carve and its structure firmer and more resistant to deformation; its water-holding capacity also increases and less liquid is lost from the meat during carving. The whole meat and the center will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior. The exception is if the meat has been prepared in a sous-vide process, as it will already be at temperature equilibrium.The temperatures indicated above are the peak temperature in the cooking process, so the meat should be removed from the heat source a few degrees cooler.".
- Temperature_(meat) thumbnail Meat_thermometer.jpg?width=300.
- Temperature_(meat) wikiPageExternalLink 2256610.
- Temperature_(meat) wikiPageID "3655000".
- Temperature_(meat) wikiPageLength "6203".
- Temperature_(meat) wikiPageOutDegree "31".
- Temperature_(meat) wikiPageRevisionID "681531425".
- Temperature_(meat) wikiPageWikiLink Allotropes_of_oxygen.
- Temperature_(meat) wikiPageWikiLink Beef.
- Temperature_(meat) wikiPageWikiLink Browning_(partial_cooking).
- Temperature_(meat) wikiPageWikiLink Burning.
- Temperature_(meat) wikiPageWikiLink Caramelization.
- Temperature_(meat) wikiPageWikiLink Category:Cooking.
- Temperature_(meat) wikiPageWikiLink Category:Meat.
- Temperature_(meat) wikiPageWikiLink Combustion.
- Temperature_(meat) wikiPageWikiLink Dioxygen.
- Temperature_(meat) wikiPageWikiLink Fish.
- Temperature_(meat) wikiPageWikiLink Foodborne_illness.
- Temperature_(meat) wikiPageWikiLink Haemoglobin.
- Temperature_(meat) wikiPageWikiLink Heme.
- Temperature_(meat) wikiPageWikiLink Hemoglobin.
- Temperature_(meat) wikiPageWikiLink Hoboken,_New_Jersey.
- Temperature_(meat) wikiPageWikiLink Iron.
- Temperature_(meat) wikiPageWikiLink John_Wiley_&_Sons.
- Temperature_(meat) wikiPageWikiLink Lamb_and_mutton.
- Temperature_(meat) wikiPageWikiLink Maillard_reaction.
- Temperature_(meat) wikiPageWikiLink Myoglobin.
- Temperature_(meat) wikiPageWikiLink Pork.
- Temperature_(meat) wikiPageWikiLink Poultry.
- Temperature_(meat) wikiPageWikiLink Seafood.
- Temperature_(meat) wikiPageWikiLink Searing.
- Temperature_(meat) wikiPageWikiLink Slate_(magazine).
- Temperature_(meat) wikiPageWikiLink Sous-vide.
- Temperature_(meat) wikiPageWikiLink Steak.
- Temperature_(meat) wikiPageWikiLink United_States.
- Temperature_(meat) wikiPageWikiLink United_States_Department_of_Agriculture.
- Temperature_(meat) wikiPageWikiLink Veal.
- Temperature_(meat) wikiPageWikiLink File:Meat_thermometer.jpg.
- Temperature_(meat) wikiPageWikiLink File:Perfect_Entrecote_(2454655127).jpg.
- Temperature_(meat) wikiPageWikiLinkText "Bleu".
- Temperature_(meat) wikiPageWikiLinkText "Medium rare".
- Temperature_(meat) wikiPageWikiLinkText "Temperature (meat)".
- Temperature_(meat) wikiPageWikiLinkText "blue".
- Temperature_(meat) wikiPageWikiLinkText "doneness".
- Temperature_(meat) wikiPageWikiLinkText "gradation of cooked meat".
- Temperature_(meat) wikiPageWikiLinkText "internal temperature".
- Temperature_(meat) wikiPageWikiLinkText "meat temperature (rarity) scale".
- Temperature_(meat) wikiPageWikiLinkText "medium and well done".
- Temperature_(meat) wikiPageWikiLinkText "medium rare".
- Temperature_(meat) wikiPageWikiLinkText "medium".
- Temperature_(meat) wikiPageWikiLinkText "medium-well".
- Temperature_(meat) wikiPageWikiLinkText "rare stage".
- Temperature_(meat) wikiPageWikiLinkText "rare".
- Temperature_(meat) wikiPageWikiLinkText "raw/very rare".
- Temperature_(meat) wikiPageWikiLinkText "temperature (meat)".
- Temperature_(meat) wikiPageWikiLinkText "temperature of meat".
- Temperature_(meat) wikiPageWikiLinkText "temperature".
- Temperature_(meat) wikiPageWikiLinkText "temperatures".
- Temperature_(meat) wikiPageWikiLinkText "well done".
- Temperature_(meat) hasPhotoCollection Temperature_(meat).
- Temperature_(meat) wikiPageUsesTemplate Template:Citation.
- Temperature_(meat) wikiPageUsesTemplate Template:Cite_book.
- Temperature_(meat) wikiPageUsesTemplate Template:Convert.
- Temperature_(meat) wikiPageUsesTemplate Template:Details.
- Temperature_(meat) wikiPageUsesTemplate Template:Portal.
- Temperature_(meat) wikiPageUsesTemplate Template:Redirect.
- Temperature_(meat) wikiPageUsesTemplate Template:Refbegin.
- Temperature_(meat) wikiPageUsesTemplate Template:Refend.
- Temperature_(meat) wikiPageUsesTemplate Template:Reflist.
- Temperature_(meat) wikiPageUsesTemplate Template:Rp.
- Temperature_(meat) subject Category:Cooking.
- Temperature_(meat) subject Category:Meat.
- Temperature_(meat) hypernym Gauge.
- Temperature_(meat) type Organisation.
- Temperature_(meat) comment "Temperature is a gauge of how thoroughly cooked a cut of meat is based on the colour, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish).Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology.".
- Temperature_(meat) label "Temperature (meat)".
- Temperature_(meat) sameAs درجات_إستواء_اللحم.
- Temperature_(meat) sameAs Garen.
- Temperature_(meat) sameAs Cocción_(carne).
- Temperature_(meat) sameAs Garen_(koken).
- Temperature_(meat) sameAs m.09sjxw.
- Temperature_(meat) sameAs Q1361459.
- Temperature_(meat) sameAs Q1361459.
- Temperature_(meat) wasDerivedFrom Temperature_(meat)?oldid=681531425.
- Temperature_(meat) depiction Meat_thermometer.jpg.
- Temperature_(meat) isPrimaryTopicOf Temperature_(meat).