{"id":45746,"date":"2017-08-22T09:29:16","date_gmt":"2017-08-22T09:29:16","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=45746"},"modified":"2017-08-23T09:11:36","modified_gmt":"2017-08-23T09:11:36","slug":"meat-cooking-temperatures-and-resting-time-in-celsius","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/meat-cooking-temperatures-and-resting-time-in-celsius\/","title":{"rendered":"Meat Cooking Temperatures and Resting Time in Celsius"},"content":{"rendered":"
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It can be a little daunting cooking meat correctly when you consider that it needs to be heated to a certain temperature to avoid bacteria growth, while still remaining juicy and tender throughout. That\u2019s why knowing the correct cooking temperatures for meat can make this process a lot easier. There are some things you should know in order to get it right.<\/p>\n

Invest in a good meat thermometer<\/h4>\n

For starters, if you\u2019re serious about your cooking, treat yourself to an instant-read thermometer. You\u2019ll insert this into the thickest part of the meat cut to allow it to accurately read the temperature there.<\/p>\n

Don\u2019t test the temperature near the bone<\/h4>\n

If you\u2019re cooking a joint on the bone, make sure you probe away from the bone as it can run a lot cooler than the rest of your meat. For example, a bone-in ribeye wouldn\u2019t have been cooked long to heat the bone through evenly, so if your thermometer touches it, it will give you an inaccurate reading.<\/p>\n

Err on the side of caution – rather undercook than overcook<\/h4>\n

Always remember that your meat will keep cooking after you\u2019ve removed it from the heat and the temperature can increase as much as 5 \u00baC. Always err on the side of caution and remove it when you still think it\u2019s slightly underdone, check the temperature and go from there. If it\u2019s still really underdone, you can pop it back on a low heat or in a warm oven.<\/p>\n

Always rest your meat<\/h4>\n

When you\u2019re happy with the temperature, you need to allow the meat time to rest so all the internal juices can be reabsorbed into the meat. Give it about 5 \u2013 10 minutes and then slice it.<\/p>\n

Cooking Temperatures for Red Meat<\/h3>\n

For Beef, Veal and Lamb and venison.<\/strong><\/h4>\n

Rare: 50 \u00b0C
\nMedium rare: 55 \u00b0C
\nMedium: 60 \u00b0C
\nMedium well: 65 \u00b0C
\nWell done: 70 \u00b0C and above<\/p>\n

Try these recipes for\u00a0Whole Braised Beef Shin<\/a><\/strong>\u00a0and\u00a0Slow Roast Lamb Shoulder<\/a><\/strong>.<\/p>\n

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Cooking Temperatures for\u00a0Pork or Ham<\/h3>\n

60 \u00b0C<\/p>\n

Try these recipes for\u00a0Blueberry Chipotle Gammon<\/a>\u00a0<\/strong>or\u00a0<\/strong>Roast Pork Loin On The Crown With Roasted Stone Fruit<\/a>.<\/strong><\/p>\n

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Cooking Temperatures for Fish\u00a0<\/strong><\/h3>\n

50 \u00b0C<\/p>\n

Ty these recipes for Whole Baked Thai-style Fish<\/strong><\/a> or Sesame Crusted Yellowtail<\/strong><\/a>.<\/p>\n

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Cooking Temperatures for\u00a0Poultry<\/h3>\n

Chicken, duck, turkey, geese &\u00a0game birds (pheasants,\u00a0guineafowl).<\/h4>\n

Poultry Legs: 75 \u00b0C
\nPoultry Breast: 65 \u00b0C<\/p>\n

Try these recipes for\u00a0Crispy Skin Duck With Cherry & Juniper Jam<\/a>\u00a0<\/strong>and Chicken Kiev<\/a>.<\/strong><\/p>\n

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Got your meat temperatures down? Brush up on your knife cutting skills with our Guide to Mise en Place<\/strong><\/a>.\u00a0<\/em><\/p>\n

Hungry for more?\u00a0<\/strong>Subscribe to our newsletter<\/span><\/a>.\u00a0<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

It can be a little daunting cooking meat correctly when you consider that it needs to be heated to a certain temperature to avoid bacteria growth, while still remaining juicy and tender throughout. That\u2019s why knowing the correct cooking temperatures for meat can make this process a lot easier. There are some things you should know in order to get it right. Invest in a good meat thermometer For starters, if you\u2019re serious about your cooking, treat yourself to an […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-45746","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/45746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=45746"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/45746\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=45746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=45746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=45746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}