![]() Given a high enough temperature (160☏ and above), and a long enough time (the 10 minutes it takes the legs to get from 160☏ to 170☏), this collagen will begin to convert into rich gelatin, keeping the meat moist and juicy, even after the muscle fibers have shed most of their liquid. Unlike breast meat, leg meat contains plenty of collagen. ![]() That makes the pull temperature between 158-160 (70-71.11) and once you pull it, let it rest for 5 minutes and carry. Keep in mind: Price and stock could change after publish date, and we may make money from these. Poultry needs to be cooked to an internal temperature of 165 (73.89) to kill all the bad bacteria and for it to be safe to eat. Use our internal-temperature chart to serve perfectly cooked chicken, turkey, beef, lamb and pork. ![]() 3) Season and stuff Rub the skin on the legs and breast of the chicken with olive oil, or smear with softened butter. It'll still be perfectly edible at around 160☏ (71☌) (any lower than that and the abundant connective tissue will remain tough), but the juices will still be pink or red, and it will not have yet reached optimal tenderness. Pull temperature is always 5-7 (-15 to -13.89) lower than finish temperature. Preheat your oven to 200C/Gas 6/fan 180C. Leg meat, on the other hand, must be cooked to at least 170☏ (77☌). Cooking temperatures chart Category Temperature Beef, veal and lamb Ground meat (burgers, meatballs, sausages) 71C (160F) Pieces and whole cuts : medium-rare 63C (145F) medium 71C (160F) well done 77C (170F) Mechanically tenderized beef and veal (turn mechanically tenderized steak over at least twice during cooking) 63C.Despite government warnings to cook chicken to an unthinkable 165☏ (74☌), in reality, once you cook breast meat above 150☏ or so, its muscle fibers are almost completely collapsed. Congratulations! Your chicken is now officially cardboard. As these fibers are heated, they begin to shrink, squeezing that juice out. Looked at under a microscope, it's essentially a bundle of straw-like fibers filled with juice. Above 150☏ (66☌), breast meat dries out.
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