Ok, my memory is not what it used to be. Last night, I am grilling chicken breast and could not remember the proper cook temperature – uggg. So, I decided to make a user friendly chart for me and my fellow home cooks.
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The best way to test for doneness is using a reliable instant read thermometer. I highly recommend
ThermoWorks Super-Fast Thermapen (Red) Professional Thermocouple Cooking Thermometer
The thermapen is reliable and gives an accurate temperature reading in less than 3 seconds. I own 3 of these. One of which we use during barbecue competitions, Smokin J’s Barbeque. You might think the Thermapen is expensive, however, it is very dependable and eliminates “guessing” what level of doneness your filet Mignon, that you spent a lot of money on, is at. When I purchase a steak, I buy high quality and I want it cooked medium doneness.
Most cooks do not get sick from under-cooked meat…if someone gets sick from a home-cooked meal, it is usually due to cross contamination of food. Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. There are few tips to avoid this from happening.
Keep it clean:
In my home I have one designated plastic board, used exclusively for raw chicken, beef or pork. It is a dishwasher safe, large cutting board with non-slip silicone edges. It also has a drip juice groove, so raw juices do not run all over the counter during prep. It is white with lime green edging, so it stands out in my cupboard.
This one is available for under $20, well worth the investment. Acrylic Polypropylene White With Lime Green a Beautiful Cutting Board by Dutis Kitchenware
Temperatures in the dishwasher will kill any residual bacteria.
Please print the protein temperature chart and keep it on your refrigerator for quick reference.