Culinary Seductions: Cooking / Serving Temperatures

The temperature of meat will continue to rise after it�s cooked and is resting. It should be taken off of the heat just before reaching the ideal temperature. This is not the case with fish and poultry they do not cook more once taken off of the heat. Below is a basic guide of serving temperatures that will be sure to not kill your date if the bloody food isn�t cooked to temperature. Every oven and stove top is different and there are a variety of cooking methods, so rather than give you a time on how long it will take, I would like you to consistently monitor your cooking. You have to pay attention and not just sit and relax and watch the tube. This is very easy and your food can turn out amazing if you are not a lazy S.OB.

Tip - Get an electric thermometer. Shove it in your product ahead of time, if you are a lazy S.O.B by nature. Check your recipes for times but always have a watch-full eye. With little practice this will be like riding a bike.

	Rare	Medium-Rare	Medium	Medium-Well	Well-Done
RED MEATS (Beef, Lamb, Veal)
*Roasts, chops and Steaks*	120� to 125�F 45� to 50� C center is bright red, pinkish toward the exterior portion	130� to 135�F 55� to 60� C center is very pink, slightly brown toward the exterior portion	140� to 145�F 60� to 65� C center is light pink, outer portion is brown	150� to 155�F 65� to 70� C Not pink anywhere	160�F and above 70� C and above steak is uniformly brown throughout
*Ground*	*	*	*	*	160� to 165�F no longer pink, uniformly brown throughout
PORK (the other white meat)
*Roasts, Steaks & Chops*	*	»	140� to 145�F pale pink center
Sausages	*	*	*	*	160�F no longer pink
*Ham Raw*	*	*	*	*	160� F 70� C
*Ham Cooked*			140� F 60� C
POULTRY
*Chicken and Duck*					165� to 170� F 75� to 80�C cook until juices run clear
Turkey NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. And covered with tinfoic. During that time, temperature can rise 30 degrees					165� to 170� F 75� to 80�C cook until juices run clear and legs move apart easily
SEAFOOD
Fish -Thin Fillets 1/2 inch each cook very quickly watch (sole, catfish, basa fish, clounder, haddock)			140� F 60�C flesh is opaque, flakes easily
Fish Thick Fillets are abut 1/ and 1 half inches thick. (Snapper, cod, Salmon, monkfish)			140� F 60�C flesh is opaque, flakes easily
Fish Steaks are about 1 inch thick filleted or whole). They include tuna, salmon, swordfish, mahi mahi and shark		125�F 50�C cook until medium-rare (do not overcook or the meat will become dry and lose its flavor)
Whole fish			140� F 60�C flesh is opaque, flakes easily
Shrimp		cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Lobster			meat turns red and opaque in center when cut
Scallops			milky white or opaque, and firm
Clams, Mussles & Oysters			point at which their shells open - throw away any that do not open

PORK (the other white meat)

Sausages

POULTRY

Turkey

SEAFOOD

Fish -Thin Fillets 1/2 inch each cook very quickly watch

(sole, catfish, basa fish, clounder, haddock)

Fish Thick Fillets are abut 1/ and 1 half inches thick. (Snapper, cod, Salmon, monkfish)

Fish Steaks are about 1 inch thick filleted or whole). They include tuna, salmon, swordfish, mahi mahi and shark

Whole fish

Shrimp

Lobster

Scallops

Clams, Mussles & Oysters

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	Thursday, November 20, 2008