Meat Cooking Times and Temperatures
Full chart and tips can be found at RecipeTips.com
It’s very important to set the correct cooking time and temperatures when preparing beef. In order to achieve the finest taste and tenderness you should abide by the recommended guidelines, which will also ensure that the beef is not undercooked.
Beef & Mushroom Lasagna
Mom’s Roast Beef
Overcook your pork and it may become dry and tough. The USDA recommends cooking pork to 160 degrees to be safe. This provides juicy and tender meat, and clear or slightly pink tinted juices.
BBQ Pork Chops and Rice
Pork Roast with Creamy Mustard Sauce
Pork with Spicy Peanut Sauce
You should not baste the ham with its juices as it is cooking. The juices will be very salty, and will not help the ham’s flavor. After your ham has finished cooking, glazing it will add to its taste and a give it a more attractive finished look.
Ham With Noodles
Ham and Potato Skillet
Ham Loaf with Cranberry Sauce
When grilling or broiling, lamb meat should be tender, fairly lean, and not too thick, since it needs to cook quickly. The best lamb cuts for grilling or broiling are chops, tenderloin, kebabs and patties of ground lamb.
When frying, grilling, broiling, or sautéing chicken, remove pieces as they get done to avoid overcooking. White meat and smaller pieces, such as breasts and wings, will cook faster than dark meat pieces, such as legs and thighs.
Do not overstuff the turkey. The stuffing will expand during the cooking process. Also, some of it may not cook completely because of the density of the stuffing inside the turkey.
Chicken and Orzo with Lemon and Olives
Tomato Chicken Parmesan
Kung Pao Chicken
Roast Turkey with Sage and Sherried Cider Giblet Gravy
Delicious Thanksgiving Turkey
Always make sure to monitor your cooking temperatures when cooking veal. Use this chart as a guideline when you plan to oven-bake or grill this meat.
Veal Scallopini With Vegetables
Lemon Veal with Rice
Baking works best when cooking whole fish, stuffed or unstuffed, and large, thicker cuts. While baking, the fish should be basted to keep the meat moist. When deep-frying, it’s best to use small pieces of fish for better results.
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