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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Wed Feb 19 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

899.0. "MEAT: Roasting Temperatures" by VOYAGE::ECASEY () Tue Dec 29 1987 11:17

    Please help.  Have a new "instant-register" meat thermometer,
    and an ongoing household argument about "how hot is medium,
    anyway?"
    
    Can anyone provide the temperatures for, roast:
    	- lamb   (rare, medium, well)
    	- beef   (rare, medium, well)
    	- chicken (cooked, but not terrified)
    	- pork   (cooked, but not dry)
    
    thanks,
    Elaine

T.R	Title	User	Personal Name	Date	Lines
899.1	Birds are always well	SALES::RFI86	What's the buzz tell me whats a happening	`Tue Dec 29 1987 13:46`	15
	Temperatures: MEAT RARE MEDIUM WELL --------------------------------- Roast 140 150 155 lamb 140 145 150 Fowl --- --- 160 Pork --- --- 165 THese are what I remember. Tonight I'll check my Cullinary Institute Encyclopedia and make sure that these are right. I know the rare temps are right cause that is usually the way I cook meat. I hope these help and if any are wrong I'll post the right temps tomorrow. Geoff
899.2	Thanks for Degrees	VOYAGE::ECASEY		`Wed Dec 30 1987 19:51`	11
	Thanks for the chart. Source is Cullinary Institute Encyclopedia? Sounds like a godsend. Paging through Julia's many volumes searching for the lamb temperatures was discouraging. Hopefully, now we'll have less controversy over the New Year's Eve beef roast than we did for the (they contend) "raw" lamb last time. Do you have a specifics for Encyclopedia? Possibly publisher and author? thanks again, Elaine
899.5	7 minutes or more...	THE780::WILDE	Imagine all the people..	`Wed Jan 06 1988 19:16`	6
	> Any suggestions on how long to poach boneless chicken breasts? Varying thickness of breast make times unreliable...poach until juice is no longer pink when the meat is punctured with a sharp knife blade point. I usually start testing after approx. 7 minutes poaching in a simmering broth or white wine.