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#17
08-21-2003, 12:03 PM
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 I have written about the theory and practice of meat cooking temperatures extensively in an article I published last November. One very helpful reference was Chapter 3 of the 2001 Food Code published by the US Public Health Service division of the FDA. One of the interesting aspects of this publication is a chart that shows that a 10-minute rest at 140°F is as effective as 15 seconds at 155°F. (I have rendered the chart as a graph in my article.) I usually pull my tenderloins from a 425°F oven when the internal temperature reaches 125°F. The surface temperature at this point is in excess of 155°F. It takes about 7 minutes of resting for the internal temperature to reach 140°F. When served, the meat is still slightly pink and very tender.  |
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