Here's where it all comes together. In the heat of the moment, your culinary inspiration comes to a boil — or a broil — or whatever cooking method you choose. Here are some tips to make sure everything comes out as perfect as your intentions.
Temperature is very important. Use a meat thermometer to check temperatures of meat to ensure accuracy. Use the temperature chart on the right to see more details on cooking temperatures.
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Covered food takes longer to cook in the oven. |
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Allow space between pieces in baking pans. |
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More pieces in the pan will take longer to cook. |
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Cook chicken until juices run clear and to recommended internal cooking temperature. |
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Bring sauces, soups and gravy to a boil when reheating. |
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If you're planning to use a marinade to baste while cooking, divide the marinade into two separate containers. Use half to marinate and half to baste. Do not reuse the liquid used for marinating to baste your chicken.
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Beef and Pork Cooking Tips > back to top |
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Leave a thin layer of fat on steaks, chops, and roasts during cooking to seal in juices. Trim fat after cooking. (Fat means flavor.) |
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For better browning, pat dry beef steaks, pork chops, cubes, and roasts with a paper towel. |
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When roasting or broiling, place beef or pork on the rack in the broiler or roasting pan to allow fat to drip off during cooking. |
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Salt beef or pork after cooking or browning. Salt draws out moisture and inhibits browning. |
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Turn steaks, roasts, or chops with tongs. Do not use a fork. This pierces the meat and allows flavorful juices to escape. |
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Turn ground beef and pork with a spatula. Do not flatten patties when cooking. This allows flavorful juices to escape.
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Chicken Temperature and Doneness > back to top |
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It is very important to cook meat, including chicken, to the proper temperature to assure wholesomeness. Uncooked chicken should be cooked until the juices run clear. Check the internal temperature of your chicken using a clean, accurate meat thermometer. |
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Insert the thermometer into the thickest part of the meat, and take the reading when the needle stops moving—about fifteen seconds. On bone-in chicken, take the temperature next to the bone. Be sure to clean the thermometer again right after using it.
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Beef and Pork Temperature and Doneness > back to top |
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Appliances vary, and you may need to adjust your cooking times accordingly. No matter which cooking method you use, always use a kitchen meat thermometer to assure your beef or pork is cooked to the minimum temperatures listed in the chart. Color is not an accurate indicator of doneness. |
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To check the internal temperature of your beef or pork cuts, insert the meat thermometer into the thickest part of the meat, not resting in fat or touching bone. |
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To check the internal temperature of ground beef or pork, insert the thermometer into the thickest part of the meat.
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Serving and Sitting Temperatures > back to top |
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Temperature is still vital. The temperature range between 40° and 140°F is considered to be the food spoilage zone. Food should rest in this temperature range for only two hours. After that, it should be promptly stored to keep it fresh for the next serving time. Foods sitting more than two hours in this temperature zone should be discarded. |
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Keep hot foods hot and cold foods cold. |
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If you plan on food remaining out in a serving situation for an extended period, be sure to maintain the temperature appropriate to the dish. Use warming pans or ice dishes to keep food out of the spoilage zone we talked about in the paragraph above. Check the food's temperature often to make sure it's okay.
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