When it comes to cooking, probably the most important attribute besides the ingredients is the cooking temperature. Next would be the time to cook at that temperature. Both of these make up the degree of doneness of the meal. Another attribute that is often missed is rest time. These all working together in harmony will result is a great tasting meal, second to none. Not even that expensive “steak” place you like to go to. (Probably one of the reasons you like going there is the fact that the chef knows how to cook foods in harmony.)
Sometime back, I was looking for a good cooking temperature chart and came across a site that, in my opinion, had a great chart for my purposes. So I downloaded the graphic and printed it out and placed it in my grilling notebook.
The temps listed are not what the USDA recommends as if you follow the USDA, you will be eating little black, dry, burnt meat slivers that look more like the soles of a shoe and not that expensive meat item you brought home from the store. However, if you want to use the USDA cooking temperatures, then add 10 to 15 degrees to the following chart.
- The “Remove” temperature listed is the target temperature to remove from the heat source.
- The “Ideal” temperature, is the ideal internal temperature after resting.
- Temperatures are all in Fahrenheit.