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 Posted: Mon Mar 05, 2007 2:40 pm
Since I haven't been here for a while, and I have a few questions of my own, I thought it would be nice to do this.
This is just a collection of questions and answers to when food, especially meat is cooked, when you're new at this, and don't have a cookbook handy. You can always look back at this, so you don't have to run all the way to Google I really don't trust Google all the time (and we ARE the cooking enthusiast's guild, after all), and learning, I believe is a lifelong experience.
I'll start:
*POULTRY (white meat):
-Meat must be white, no red/pink at all
-Juices must be clear or a very pale yellow.
-About 170 degrees Farenheit
*POULTRY (dark meat):
Coming soon
*BEEF (well done)
-About 160-170 degrees Farenheit
-Juices are clear, not pink or red
-Inside is brown
*PORK
-Coming soon
FISH
-Texture is firm
-Flakes easily with fork
BREADS
-Tough (but not too tough) and crispy on the outside
-Light golden brown color
*bone-in meat takes longer to cook
Feel free to add whatever information is needed to the list, especially the following: Pork, vegetables. Hey, I don't know everything, after all.
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Posted: Fri Mar 09, 2007 3:26 pm
I always thought chicken had to be cooked to 180 degrees. That's what it says on my meat thermometer.
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Posted: Wed Feb 27, 2008 2:26 pm
I don't have much to add about cooking, but baking-wise I can help!
Generally cookies should be taken out of the oven just before they start to turn brown. And brownies you can tell if you stick a tooth pick in, if it's done it oughta be clean. The only other thing I know would be sponge cakes (like angel food). The cracks should be dry and it should spring back if you touch it.
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Reply
