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  2. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T: Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ).

  3. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .

  4. Meat thermometer - Wikipedia

    en.wikipedia.org/wiki/Meat_thermometer

    A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.

  5. Bringing Meat to Room Temperature Before Cooking - AOL

    www.aol.com/lifestyle/bringing-meat-room...

    Bringing meat to room temperature doesn’t make a difference in the final product, at least not a noticeable one. ... The best gifts that don't require shipping — gift cards, date nights, and ...

  6. Editors Say This Meat Thermometer Helps Prevent ... - AOL

    www.aol.com/smart-people-meat-thermometers...

    Looking to invest in a wireless meat thermometer? Check out the 16 best meat thermometers with instant-read capabilities from top brands like Thermoworks.

  7. Nikki Giovanni, prolific poet and civil rights activist, dies ...

    www.aol.com/nikki-giovanni-prolific-poet-civil...

    Giovanni is one of the world's most famed African American poets, gaining notoriety in the late 1960s as part of the Black Arts Movement. Giovanni's work touched on civil rights , the Black Power ...

  8. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [10] Time and temperature control safety (TCS) plays a critical role in food handling. [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13]

  9. Meat hanging - Wikipedia

    en.wikipedia.org/wiki/Meat_hanging

    For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...