Recipes : Helpers
Cooking Temperatures
Cooking meat (also referred to as proteins) to a certain temperature ensures that harmful microorganisms are destroyed. Not doing so can cause someone to get very sick, and in less common cases, death. Here is a list of meats and their minimum required cooking temperature, with the applicable doneness. All temperatures are in Fahrenheit.
| MEAT | FAHRENHEIT |
|---|---|
| Beef/Lam/Veal | |
| Rare Medium Well Done |
140 160 170 |
| Chicken/Duck/Goose | 175 - 180 |
| Eggs | |
| Fried, Poached, Coddled Casseroles, Sauces, Custards |
Cook until yolk and white are firm 120 - 137 |
| Fish | 120 - 137 |
| Ground Meats | |
| Beef, Lamb, Pork Chicken, Turkey |
160 165 |
| Ostrich/Emu | 160 |
| Pate | 170 |
| Pork | |
| Chops, Roast Cured |
160 - 165 140 |
| Rabbit | 180 |
| Sausage | 160 |
| Stuffing | |
| Inside or outside poultry | 180 |
| Turkey | |
| Bone-in Boneless Roast |
180 170 |
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