Cooking temperature affects both the taste and safety of food. The rare to well-done spectrum refers to the temperature at the center of the meat, which is best checked using a meat thermometer. These can be found at kitchen supply stores and in most grocery stores. Typical cooking temperature are:
- rare: 120–125°F (48.9–51.7°C)สมัคร ufabet
- medium: 140–145°F (60–62.8°C)
- well-done: 165°F (73.9°C) or higher
From a safety perspective, hotter temperatures at the center of the meat are safer. However, safe cooking temperatures vary for different types of meat.
Safe cooking temperatures for different meats are:
Poultry: 165°F (73.9°C) for whole or ground poultry. Poultry should never be eaten rare. Undercooked poultry can spread salmonella and other diseases. You should always cook it thoroughly.
Ground meats: 160°F (71.1°C) for ground meats such as beef, pork, and lamb. While whole cuts of meat typically have most bacteria on their surfaces. Ground meats may have bacteria mixed throughout. Therefore, they must be cooked to a higher temperature than whole cuts of meat.
Whole meat: 145°F (62.8°C), and the meat should be allowed to rest for at least three minutes before eating. The resting time gives the heat more time to kill any bacteria.
- Pork should always be cooked to at least the high end of medium because it can carry potentially dangerous worms and parasites.
- Beef has a wider safety range, but lovers of rare meat are safer sticking to steaks, roasts, and chops.
Fin fish: 145°F (62.8°C) or until the flesh is opaque and separates easily.