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  2. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown. 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.

  3. 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.

  4. Danger zone (food safety) - Wikipedia

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

    [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]

  5. How to Tell if a Turkey is Done - AOL

    www.aol.com/lifestyle/food-how-tell-if-turkey...

    Stick an instant-read meat thermometer in the thickest part of the thigh without touching the bone, and let the thermometer take several seconds to read the temperature.

  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. Bringing Meat to Room Temperature Before Cooking - AOL

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

    Bringing meat to room temperature doesn’t make a difference in the final product, at least not a noticeable one. I asked a few Food & Wine recipe testers and recipe developers and most said they ...

  8. 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 ...

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