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About temperatures!

post #1 of 6
10/11/05 at 5:57pm
Thread Starter 
Hello, i have an earthquake in my mind? im confused about temperatures,,,all the books say apply temperatures for getting the right cooked type: m, mr or how much time it takes... BUt i dont undestand ,temperatures are applyed to all kind of meats???????for example i cant apply it to shanks,, or hard meat,,,or osobuco,,,, when should i apply temperatures??? in what cases?

Thanks

Gustavo
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post #2 of 6
10/11/05 at 6:00pm
Thread Starter 

about temperatures

Hello, i would like to know in what caes i should apply temperatures in meat,, i understand temperature tells me oif meat is ready, like chicken 70 C ,, but in other meats i cant apply , for example in shanks i think it gets higher than 70C cuz it takes more time, in what cases shoud i apply temperatures? Thanks

Gustavo
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post #3 of 6
10/11/05 at 6:28pm
It depends on the context. Some temperatures are for food safety, like 70C for chicken. Some temperatures are for doneness, like medium, medium rare, etc. These only apply to items which you quick cook or roast, like steak, Prime Rib, and sometimes fish.
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post #4 of 6
10/11/05 at 6:37pm
Thread Starter 

Thanks

Thanks, now i get it better..

Kidn regards

Gus
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post #5 of 6
10/11/05 at 8:17pm
apply to any meats cooked by dry heat-grilling, roasting, saute, pan or deep fry(yeah some folks deep fry prime rib).

Can't think of many situations where moist or combination(braise) heat would be used for a meat with temps. Well fish and shellfish do pop up now that i think about it, or sous vide cooking, or poached beef tenderloin...should be a good rule of thumb though to start with.

Sorry if thats even more confusing.

hth
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post #6 of 6
10/12/05 at 11:33am

temp.

I never use a thermometer. I don't care about safety in regards to meat temp. I do however practice very good kitchen hygiene. I like lamb med rare. steaks rare and pork just a tiny past pink, same with chicken and turkey. You'll have to experiment with how you like your meat.
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