Low-temperature cooking is a cooking technique using temperatures in the range of about 45 to 85 °C (113 to 185 °F) for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker...The ideal serving temperatures for optimal flavor and juiciness are listed below. If food safety is your primary concern, cook all meat until well-done. Note: The meat should come off the heat 5 to 10 degrees below the desired final temperature, as the internal temperature will continue to rise as the meat rests.
Keep copies of our free downloadable charts next to your stove and grill to ensure you know the times and temperatures required for beef, chicken, turkey, lamb, and fish. While you're learning more about cooking meat, be sure to take a look at our guide to roasting meat and poultry; the step-by-step article makes the process easy to understand.
Nov 26, 2019 · A meat thermometer checks the internal temperature of cooked meat to ensure that the meat is thoroughly cooked and hot enough to kill any harmful bacteria that might be present, without overcooking the meat. A meat thermometer is also used to check the temperature of casseroles containing meat, meat loaves and egg dishes.