Proper temperatures for meats...foodie standards? [duplicate]

Possible Duplicate:
What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?

I know that whenever you look at cookbooks they give you the recommended cooking temperatures for doneness in meats based on the USDA food safety guidelines. However, I been to certain restaurants where food has been cooked just slightly below those temperatures...essentially more on the rare side.

So what is the real safe temperatures for the meats that we eat? I.e. not thinking about any legal implications, what temperature would chefs cook their meat to? I'm trying to discern the difference, if any, between gastronomical and governmental standards.

food-safety

Best Answer

This is purely personal preference, this is no magic number

Some people like it very blue, some like it grey. Some like it cooked it a very hot pan, some people like it simmered or steamed. Cook what you like

If you are going to have raw, or rare meat cooked at below your local governments recommendations, you should know the quality of the meat, or be involved in it's preparation (Zuckerberg style)

Very rare steak

This is my wife's ideal steak. From the farm, grass feed young beef. Sirloin cooked plain in a hot cast iron pan for 30 seconds a side

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Quick Answer about "Proper temperatures for meats...foodie standards? [duplicate]"

Beef, Pork, Veal, and Lamb steaks, chops, and roasts - 145° F and allow the meat to rest for at least 3 minutes.
Fish - 145° F.
Ham - 145° F and allow the meat to rest for at least 3 minutes.
Ground meats - 160° F.
All Poultry - 165° F.

What are the correct temperatures for all meats?

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160\xb0F; poultry and fowl to 165\xb0F; and fresh meat steaks, chops and roasts to 145\xb0F. Use a thermometer to check temperatures.

What is a safe temperature for meat to be stored at?

The ideal temperature for the storage of fresh meat is 28\xb0F to 32\xb0F. Meat should be stored in the coldest part of the refrigerator. As storage temperatures approach 40\xb0F perishability increases. Rapid growth of bacteria begins at about 50\xb0F.

What is the temperature 165 F 74 C required for?

9. Turkey chili: cook to an internal temperature of 165\u02daF (74\u02daC) for fifteen seconds. 1.

What is the correct temperature for food safety?

Safe temperatures are 5 \xb0C or colder, or 60 \xb0C or hotter. Potentially hazardous foods need to be kept at these temperatures to prevent any food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. You can also use time, rather than temperature to keep food safe.

Cooking 101: Proper cooking Temperatures to Ensure Safe Food - White Apron Catering, Lake Worth, Fl

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