coli is killed at 155 degrees Fahrenheit, the USDA sets the minimum safe temperature for ground beef at 160 degrees Fahrenheit. The interior of a raw hamburger usually does contain bacteria and is safest if cooked well done." Because E. McGee says: "Ground meats are riskier, because the contaminated meat surface is broken into small fragments and spread through the mass. " When raw meat is ground up, the distinction between internal and external no longer applies.
#Chicken thigh done temp skin
Slash the skin of each chicken thigh three times, then turn in the marinade. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. Finely grate the zest from 1 lemon and squeeze the juice from both. So, is eating juicy, pink-red meat risky? Not if the cut is an intact piece of healthy muscle tissue, a steak or chop, and its surface has been thoroughly cooked: bacteria are on the meat surfaces, not inside. Wipe the chicken thighs with kitchen paper. meats inevitably harbor bacteria, and it takes temperatures of 160 degrees Fahrenheit or higher to guarantee the rapid destruction of the bacteria that can cause human disease - temperatures at which meat is well-done and has lost much of its moisture. Depending on how big your chicken thighs are, it can take anywhere from 45 to 75 minutes to reach this target temperature. Cook the thighs until the internal temperature (make sure you’re using a reliable meat thermometer) reads 165 degrees F. The food scientist Harold McGee explains a crucial distinction to be made between whole muscle cuts and ground meat: ". Smoke Place the chicken on your smoker skin side up.
You may have noticed that ground meat often needs to be cooked to a slightly higher temperature than whole cuts of meat.
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