61. Kitchen: Compare Products And Prices At MySimon Ideal for browning and searing meats, cooking and reheating ri. Perfect for cooking meats and vegetables in a simmering broth, the 5-qt. red Oval Dutch http://www.mysimon.com/Kitchen/9000-10976_8-0.html?sdcq=SF-3/dnatrs-13001_cookwa

62. Cooking Tips For Buffalo Meats At The Healthy Buffalo Of NH, Buffalo Meats, Biso Healthy Buffalo offers quality buffalo meats, ostich meats, wild boar meats and more. http://www.healthybuffalo.com/cooking_bison.htm

Roasts Crock Pot Pan Fry, Broil, or Braise Broiling ... Stir Fry There is no such thing as tough bison meat, only improperly instructed cooks. Although buffalo meat is similar to beef, it needs to be prepared and cooked differently. You will find that you can interchange bison meat most of your favorite beef recipes if you follow a few basic instructions. Individual cuts of buffalo meat appear identical to beef, except in color. Prior to cooking, bison meat is dark red almost red brown. This coloring is due to the fact that buffalo meat does not marble (produce fatty white streaks through the meat) like beef, and to the fact that preservatives are not used to make the meat look artificially red. Trim your bison meat of all perimeter fat. If there is any visible fat, cut it off. Do not cook the fat. Remember, slow and low is the key to cooking lean meat. You may cook buffalo to the same doneness that you like in beef. We recommend rare to medium. No promises are made for well done (totally destroyed) steaks or roasts! Overcooked buffalo meat will bring you the same result as other meats that are over overcooked something nearly as palatable as roofing shingles. Taste panel evaluation from research done at the South Dakota State University Experiment Station found as the oven temperature increased and the internal temperature of the roast rose to well done texture, juiciness, and tenderness scores went down.

63. Meat Preparation And Serving Tips From The Meat Guy cooking. Cook ground meats to 160 °F; ground poultry to 165 °F. Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F; all cuts of fresh http://www.themeatguy.jp/cooke.html

Now seeking recipe submissions! Send us an e-mail with your favorite recipe. If we post it on our site we will include a free gift with your next order and give you credit for your contribution - you will be FAMOUS!!! Safe Handling Instructions We take the utmost care to ensure that our meat is as safe as possible, but still we highly recommend that you follow all the instructions below to protect you and your family from food poisoning. We've copied the information below directly from the Food Safety and Inspection Service , of the US Department of Agriculture. please check out their website for more information. Preparation Always wash hands before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and countertops with hot, soapy water. Marinate meat and poultry in a covered dish in the refrigerator. Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water. Thawing Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.

64. Types Of Meat -- Cooking With Meat cooking with Meat. Acre Station Meat Farm Offers fresh, smoked and seasoning meats, pork and beef sausage, red smoked sausage, prime beef, http://www.edinformatics.com/culinaryarts/meat.htm

Culinary Arts Directory Culinary Arts :Cooking with Meat Barbecued Beef Exotic Foie Gras ... Smoked See also: Business: Agriculture and Forestry: Livestock Business: Food and Related Products: Meat and Seafood Home: Cooking: Meat Recreation: Food: Meat ... Regional: Europe: United Kingdom: Business and Economy: Shopping: Food: Meats Sites: Acre Station Meat Farm - Offers fresh, smoked and seasoning meats, pork and beef sausage, red smoked sausage, prime beef, eastern North Carolina barbeque, and specialty sauces. A.J. Cetak's Meat Market - Located in Nebraska. Offers beef steaks, beef and pork sausages, jaternice, head cheese, and ham. All American Food Management - Offers beef, pork, lamb, veal, seafood in poultry. In large quantities only. Allen Brothers - USDA Prime beef packages, plus poultry and seafood entrees, lamb and veal, pot pies, hors d'oeuvres, and desserts. Amana Meat Shop and Smokehouse - Offers pork and beef and gift boxes. Augustine's Appetite Gourmet Food Specialties - Flash frozen, vacuum sealed portioned meats and seafood for the home or business. B©arn Gastronomie - Artisan-made specialities from the B©arn and Landes regions of France, including duck confit, foie gras, boudin, cured ham, and regional casseroles.

65. Heterocyclic Amines In Cooked Meats, Cancer Facts 3.25 Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may http://cis.nci.nih.gov/fact/3_25.htm

Cancer Facts NCI Home CIS Home Dictionary Date reviewed: 09/15/2004 Heterocyclic Amines in Cooked Meats Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may increase cancer risk. For example, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids (the building blocks of proteins ) and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk. Research conducted by the National Cancer Institute (NCI) as well as by Japanese and European scientists indicates that heterocyclic amines are created within muscle meats during most types of high temperature cooking. Recent studies have further evaluated the relationship associated with methods of cooking meat and the development of specific types of cancer. One study conducted by researchers from NCI’s Division of Cancer Epidemiology and Genetics found a link between individuals with stomach cancer and the consumption of cooked meats. The researchers assessed the

66. Welcome To GrillMeats.com GrillMeats, offers you a FREE Education on how to purchase meat from I have created a cooking time table for the George Foreman Grill with Recipe Ideas. http://www.grillmeats.com/

Requires a Java Enabled Browser. Updated Your Web Presence for Information About The George Foreman Indoor Grill, Created By An Independent Source. Put Together a gift of Spices from this Season. GrillMeats, offers you a FREE Education on how to purchase meat from your local meat market. I've Worked in the Food Industry for over 30 years, and would like to share my knowledge of Meats with you. The average consumer has no Real Knowledge of how meat is Handled, unless they worked in Meat Industry, or the Restaurant Industry before. All the books in the world won't Teach You, what You can learn from this Website, For FREE! So browse the Meat Education page Are You Using The George Foreman Grill I have created a cooking time table for the George Foreman Grill with Recipe Ideas. I was getting requests by my customers, " How to cook using the George Foreman Grill ".

67. Cooking For Beginners, Quick And Easy Cooking - Recipelink.com Introductions Kinds of Recipes, How cooking Works, meats, Vegetables, Fear of Feeding cooking Techniques and Tools Measurements, cooking Techniques http://www.recipelink.com/quick.html

Recipe Links A-Z Index Boards Clippings Home Page Search DAILYS: Food Columns Today's Swap Today's Menu TOPICS: Baking Barbecue Beginners Breadmaker Brunch Cakes Cards Chefs Chocolate Companies Cookbooks Copycat Crock Pot Diabetic Diets Ethnic Gingerbread Ham Health Holidays Kid's Low Fat Magazines Meal Plans Mixes Net Search Newspapers Nutrient Data Parties Picnics Preserving Restaurants Software Schools Turkey TV Chefs MORE... Board Topics COOKING: Cooking Club Daily Swap Baking Copycat Dinner Ethnic Foodservice Frugal Heirloom Holidays Low Fat Lunch Make Ahead One or Two Outdoor Parties Preserving Quantity Vegetarian OTHER: Chat-Books Chat-Misc Collectibles Contests Gadgets Gardening Groceries Hobbies LIST ALL Shopping Kitchen Link Cookbooks Amazon Free Offers Hot Topics: Today at TRL: Top Forums: Halloween! Thanksgiving Copycat Recipes Make Ahead ... Hurricane Links - How to Help - How to Find Help - Please Click Here Quick and Easy Cooking/Cooking for Beginners Pages at TKL Related to this Topic: Make-Ahead Cooking - Meal Planning To ask a cooking question or request a recipe - Click Here Cookbooks for Beginners At Recipelink.com TKL's Surf For Your Supper Menu of the Day Meal Planning - Once a Month Cooking Resources Microwave, Crock Pot and Small Appliance Resources

68. Cooking Light Five Star Recipe Index: Meats Corn Meat Loaf Submitted by cooking Light FiveStar Recipes. Onions, celery, garlic, corn, and fresh herbs enhance the flavor of this family standard. http://clfivestar.allrecipes.com/directory/3621.asp

Cooking Light Five Star Recipe Index Meats Beef Burgundy Submitted by: Cooking Light Five-Star Recipes Cut up the steak ahead of time, and buy mushrooms already sliced to turn this into a quick recipe. More recipes like this 3 Ratings 1 Reviews Beef Carbonnade Submitted by: Cooking Light Five-Star Recipes You don't often see regular bacon in our recipes. But in this case, we found that it added a lot of flavor and kept the recipe authentic, without compromising our nutritional standards. More recipes like this 2 Ratings 1 Reviews Corn Meat Loaf Submitted by: Cooking Light Five-Star Recipes Onions, celery, garlic, corn, and fresh herbs enhance the flavor of this family standard. More recipes like this Not yet Rated Deep-Dish Pizza Submitted by: Cooking Light Five-Star Recipes A quick and easy pizza with a homemade sauce, layered with ground beef, vegetables and cheese. More recipes like this 1 Ratings 0 Reviews Individual Beef Wellingtons Submitted by: Cooking Light Five-Star Recipes Delight your dinner guests with tender steak and sauteed mushrooms wrapped in easy to work with phyllo dough. More recipes like this 3 Ratings 2 Reviews Lamb Chops Marsala Submitted by: Cooking Light Five-Star Recipes If you want the same great flavor that made this recipe one of our favorites, use only Marsala wine. No other wine provides the same distinctively sweet taste.

69. Peaceful Pastures- Cooking Instructions & Recipes cooking Tips This page. Recommended final temperatures for meats; Brining. The single biggest error most people commit when cooking meat, especially the http://www.peacefulpastures.com/cooking.htm

Search This Site General instructions Grass-fed Beef Grass-fed Pork Chicken and Turkey Recipes Main Index Page - Click here Nutritional Information Page Click here The single biggest reason for toughness in grassfed meat is overcooking. Please read: Cooking Instructions for Grassfed Beef (insert link) Grassfed beeves consume a natural diet of grass, legumes and native plants. They are not going to stack on fat like a feedlot steer. General Instructions: Cooking your Dry-Aged Grass-Fed and Grass-Finished Beef Grass-fed beef is best when rare or medium rare. Lower heat is recommended which means cooking for a slightly longer time, turning steaks more often. Tips for Cooking Your Grass-Fed Beef 1) The main reason for tough grass-fed beef is overcooking. Here is the most important part! Meat continues to cook even after it has been removed from the heat source, therefore, you want to stop cooking the meat just before it has reached the desired doneness; it will finish cooking on its own from the residual heat. Here are the recommended final temperatures for meats. Remove them from the heat source 5-10 degrees prior to achieving the desired temperature and allow them to finish cooking via residual heat.

70. Booklet > What Does The Bible Teach About Clean And Unclean Meats > A Matter Of They understood that cooking meat is certainly important. Can we safely assume that diseases caused by unclean animals have disappeared because we now cook http://www.ucg.org/booklets/CU/propercooking.htm

What Does the Bible Teach About Clean and Unclean Meats? Clean and Unclean Meats: What Does the Bible Teach? How Should We Understand Scripture? Understanding 'Unclean' in Romans 14 Does the New Testament Abolish Meat Distinctions? ... A Telling Event From Jesus' Ministry From the publisher of The Good News magazine. Request this FREE booklet View booklet in PDF format Related Articles Did Jesus Declare All Meats Clean? What Does the Bible Teach About Clean and Unclean Meats? A Matter of Proper Cooking? What about the common view that God forbade the Israelites from eating pork so they wouldn't catch diseases, such as trichinosis, from undercooked meat? Does this view hold up under scrutiny? Notice the conclusions of Rex Russell, M.D.: "Some people tell me that unlike people in Bible times, we cook meat much better today, and that this renders even unclean meats harmless. One Bible commentary claimed that pork was forbidden in the Old Testament because it was eaten without being cooked, thus passing trichinosis to humans. The author thought that because we now cook meat, we no longer need to follow that law. "In my opinion this statement is incorrect. Sophisticated ovens and cooking devices have been found in the most ancient archaeological ruins, including most of the Israelites' ruins.

71. Heterocyclic Amines In Cooked Meats meats that are partially cooked in the microwave oven before cooking by other methods Studies have shown that microwaving meat prior to cooking helps to http://cancerweb.ncl.ac.uk/cancernet/600325.html

Heterocyclic Amines in Cooked Meats CancerMail from the National Cancer Institute CANCER FACTS National Cancer Institute National Institutes of Health Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may increase cancer risk. For example, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids (the building blocks of proteins) and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk. Research conducted by the National Cancer Institute (NCI) as well as by Japanese and European scientists indicates that heterocyclic amines are created within muscle meats during most types of high temperature cooking. Recent studies have further evaluated the relationship associated with methods of cooking meat and the development of specific types of cancer. One study conducted by researchers from NCI's Division of Cancer Epidemiology and Genetics found a link between individuals with stomach cancer and the consumption of cooked meats. The researchers assessed the diets and cooking habits of 176 people diagnosed with stomach cancer and 503 people without cancer. The researchers found that those who ate their beef medium-well or well-done had more than three times the risk of stomach cancer than those who ate their beef rare or medium-rare. They also found that people who ate beef four or more times a week had more than twice the risk of stomach cancer than those consuming beef less frequently. Additional studies have shown that an increased risk of developing colorectal, pancreatic, and breast cancer is associated with high intakes of well-done, fried, or barbequed meats.

72. Stefan's Florilegium: Food - Meats Food meats. This is a collection of files that I have assembled from various Period minced meat and onions. organ-meats Period cooking of organ meats. http://www.florilegium.org/files/FOOD-MEATS/idxfood-meats.html

Food - Meats This is a collection of files that I have assembled from various sources since I first joined the SCA (Society for Creative Anachronism) in 1989. The information in these files comes from the Rialto newsgroup (rec.org.sca), the old fidonet medieval echo conferance area, various mail lists and articles submitted to me by their authors. Several types of files are available: -msg (or no suffix) These files are composed of a variety of short messages from a variety of authors having a common subject . -art A stand-alone article written by a single author. Some are off of the networks while some were submitted to me by the author. -bib A bibliography of book and article titles on a single subject. -FAQ An article file that follows a Frequently Asked Questions format. All text files are available in three formats, HTML, text and RTF. If the text and RTF formats are not mentioned explicitly in this index, they are available from within the HTML file. THLord Stefan li Rous (Mark S. Harris, stefan at florilegium.org). filelist-list The complete list of these Florilegium files. (also

73. Healthy Cooking Secrets Trim all visible fat from meats before cooking. Refrigerate all stocks, stews, and soups and remove the congealed fat before reheating. http://www.primusweb.com/fitnesspartner/library/nutrition/cooksec.htm

Healthy Cooking Secrets Vicki R. Pierson, ACE Certified Personal Trainer A healthy eating plan doesn't mean you have to sacrifice your favorite foods or give up flavor. All that's needed is a little adjustment, an open mind, and an experimental spirit. Try some of these tips when preparing your favorite home-cooked meals to make them lower in fat and more healthful. Adjust your recipes ~ Use applesauce or other fruit purees in place of butter or oil in baked goods. (Pureed prunes work well in chocolate baked goods.) Substitute 2 egg whites for one whole egg or three whites for two whole eggs. In place of sour cream, try using non-fat sour cream, yogurt or pureed lowfat cottage cheese. Use skim milk in place of whole milk. Replace heavy cream with evaporated skim milk or lowfat yogurt. Add various kinds of fruit or vegetable to baked breads to make them interesting and more flavorful. Add fiber such as oatmeal, wheat germ, Raisin Bran, Bran Flakes or All-Bran to muffins and breakfast breads. Use whole grain for part of your ingredients instead of highly refined products such as whole wheat flour, whole cornmeal, and oatmeal.

74. Cooking Solo For meats, use lowfat cooking methods like broiling or roasting and limit your portion sizes to lower fat. Make grains, vegetables and fruit the focus of http://www.ext.nodak.edu/extpubs/yf/foods/he516w.htm

North Dakota State University NDSU Extension Service COOKING SOLO HE-516, February 1993 (Reviewed and reprinted February 1994) Joye M. Bond, Nutrition Specialist Dietary Guidelines Getting Ready to Cook for One or Two Surveying Your Kitchen Shopping for One or Two ... Guide to Meals on the Run Preparing a meal for a family or guests often brings a sense of accomplishment, but making a dinner you'll be eating alone can seem like a big effort with small reward. Consequently, many of us pay little attention to the food we prepare and how we prepare it. That's too bad because it doesn't have to be difficult or time-consuming to cook delicious, healthy meals. And eating well brings its own rewards like enjoyment, good health and reduced risk of such diseases as cancer and heart disease. Food alone cannot make you healthy. Good health also depends on your heredity, your environment and the health care available to you. Your lifestyle is also important to your health how much you exercise, smoke, drink alcoholic beverages or abuse drugs, for example. The USDA has developed the Dietary Guidelines for healthy Americans who are age 2 years and over. The guidelines reflect recommendations of nutrition authorities who agree that enough is known about the effect of diet on health to encourage Americans to follow some specific guidelines. A diet based on these guidelines can help you to keep healthy and may improve your health. Dietary Guidelines for Americans Eat a variety of foods Maintain healthy weight

75. Cooks Recipes | Tips: Meat-Cooking Temperatures Reference Chart Recipes! CooksRecipes.com, A Premier Recipe and cooking Site for Free Recipes! Find more cooking and recipe tips in our MEATcooking TEMPERATURE CHART http://www.cooksrecipes.com/tips/meat-cooking-temperature-chart.html

CooksRecipes.com Appetizer Recipes Beef Recipes Bread Recipes Breakfast Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Diabetic Recipes Game Recipes Holiday Recipes International Dishes Lamb Recipes Meatless Entree Recipes Pet Food Recipes Sandwich Recipes Side Dish Recipes Turkey Recipes Turkey Leftover Recipes Veal Recipes Search Powered by SiteLevel Appetizer Recipes Beef Entree Recipes Bread Recipes ... Veal, Lamb, Game Recipes MEAT-COOKING TEMPERATURE CHART Meat-Cooking Temperature Chart Meat Fahrenheit Celsius Beef: Rare Medium-Rare Medium Medium-Well Well Done Lamb: Rare Medium-rare Medium Well done Poultry: Chicken Turkey Pork: Fresh Pork Ham (Fully-Cooked) Ham (Uncooked) Note: All Celsius figures are rounded off to the nearest tenth. Contents Page Home Cooking Dictionary Corner Forum ... Why The Ads Advertisement Privacy Policy Content Rating

76. Elk Meat Cooking Instructions - ElkMeatShop.Com. Don t over cook your elk meat, check the times listed on this table. http://elkmeatshop.com/elk_meat/elk_meat_cooking_table.html

Elk Meat Cooking Instructions Table These cooking instructions for elk meat were taken from : Food Safety and Inspection Service, United States Department of Agriculture, Food Safety Focus (Newsletter), October 1999. Food Safety Of Farm-Raised Game (article). (Cooking for game birds is also available by going to the Food Safety article.) "For tenderness and doneness, USDA recommends cooking . . . breast meat to 170 °F. Ground meats and other cuts of game meat should reach 160 °F. Approximate cooking times for use in meal planning are given on the chart below." TYPE OF MEAT ROAST GRILL/FRY Direct heat SMOKE Indirect heat* BRAISE/STEW In liquid; covered Rib Roast, bone in 4 to 6 lbs. Rib Roast, boneless rolled 4 to 6 lbs. 325 °F 27 to 30 min./lb. 32 to 38 min./lb. Not recommended Not recommended Not recommended Chuck Roast, Brisket 3 to 4 lbs. Not recommended Not recommended Several hours 2 to 3 hours Round or Rump Roast 2 1/2 to 4 lbs.

77. Cooking With Meat, Poultry & Seafood Viewing Page 1 of 149 for cooking with Meat, Poultry Seafood cooking with Meat, Poultry Seafood 1 cooking with Meat, Poultry Seafood 2 http://www.free-recipes.co.uk/recipes-store/Books/browse-4212-salesrank-1.html

Recipes Store US Recipe Book Store UK Recipe Book Shop Cooking by Ingredient Cooking with Fruits ... Pike Place Public Market Seafood Cookbook Pike Place Public Market Seafood Cookbook Author: Braiden Rex-Johnson Publisher: Ten Speed Press RRP: Our Price: Saving: Usually ships in 24 hours All About Braising: The Art of Uncomplicated Cooking All About Braising: The Art of Uncomplicated Cooking Author: Molly Stevens RRP: Our Price: Saving: Usually ships in 24 hours Burgers : 50 Recipes Celebrating an American Classic Burgers : 50 Recipes Celebrating an American Classic Author: Rebecca Bent, Tom Steele Publisher: Clarkson Potter RRP: Our Price: Saving: Usually ships in 24 hours The Whole Beast: Nose to Tail Eating The Whole Beast: Nose to Tail Eating Author: Fergus Henderson Publisher: Ecco RRP: Our Price: Saving: Usually ships in 24 hours Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them Author: Peter Kaminsky Publisher: Hyperion RRP: Our Price: Saving: Usually ships in 24 hours Field Guide To Meat: How To Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

78. Recipe*zaar: A Cooking Community & Recipe Resource With +100,000 Recipes & Growi Recipezaar The World s Smartest Cookbook. Recipes cooking nutritional information for every food drink posted rated by real people like you. http://www.recipezaar.com/

@import "/css/master.php?v=20050128"; ADVERTISEMENT - Remove this ad Get our free newsletter Eater's Digest Sign in Home Recipes ... Help Search: All Recipes Only My Cookbook by Ingredient by Recipe ID # Kitchen Dictionary Member Names for advanced... Like to cook with your eyes? Browse recipes with photos new pictures posted daily Browse by Course Appetizers Dips Spreads ... Very Low Carbs Quick Links Highest Rated Recipes Top New Chefs Most Helpful Reviewers Random Recipe Alphabetical Lists All Recipes by Title All Chefs by Name RSS Feeds New Recipes RSS New Photos RSS Give the Gift of Premium ... Membership On Sale Now: Buy 2 get 1 FREE! ADVERTISEMENT Remove this ad Your Ad Here Real people from all over the world have shared and rated more than 133,000 recipes and 25,000 photos 159 new recipes and 125 new photos today. Share one of your recipes or your cooking experience Start Here Register a FREE account at Recipezaar to: Save favorite recipes in a personalized cookbook Rate and review recipes Get cooking advice from our chefs It is easy, free and safe (we respect your privacy) Upgrade to Premium Recipes are free , but Premium members can do more Organize recipes into multiple cookbooks Publish and e-mail cookbooks to friends Create custom shopping lists to print Save private notes on any recipe E-mail other members directly No annoying ads and lots more...

79. Guide To Meat Cooking Times - The Foody The Foody UK Ireland Guide to Meat cooking Times. http://thefoody.com/basic/meattable.html

The Basics Meats Homepage Recipes Vegetables Fruits ... Glossary Product Finder Select Features Farmers Market Regional Food Mail Order Events Diary News Features Links Competition Select Recipes Soups Sauces Meat Poultry Game Fish Vegetable Cheese Egg Snack Quick Baking Desserts Sweets Candy Preserves Drinks Mrs Beeton Historic Guide to Meat Cooking Times Method Meat Minutes Roasting Beef 20 per 450g (1lb) + 20 180°C - 190°C Lamb 20 per 450g (1lb) + 20 (350°F - 375°F) Mutton 25 per 450g (1lb) + 20 (Gas 4 - 5) Pork 30 per 450g (1lb) + 30 Veal 30 per 450g (1lb) + 30 Boiling 82°C (180°F) Unsalted Meat 20 per 450g (1lb) + 20 Salted Meat 25 per 450g (1lb) + 25 Frying or Grilling Steak - Well Done 2.5cm (1½ inch) 8 Each Side Steak - Medium 2.5cm (1½ inch) 6 Each Side Steak - Rare 2.5cm (1½ inch) 4 Each Side Minute Steak 1 Each Side Pork Chops 8 - 10 Each Side Lamb Chops 6 - 8 Each Side Gammon Steaks 5 - 8 Each Side Sausages 5 - 8 Each Side Bacon Rashers 3 - 5 Each Side Kidneys 3 - 5 Each Side Liver 1.5cm (1½ inch) 2 - 4 Each Side Veal Escalope 2 Each Side Email: The Foody UK and Ireland

80. Robbie's Kitchen: Candy Making And Meat Cooking Temperature Charts Charts describing the temperatures of meat and sugar at different temperatures of doneness. http://kitchen.robbiehaf.com/CandyMeatCharts.html

Robbie's Kitchen Cooking Tips Misc. Ingredients ... Contact Robbie Temperature Charts Candy-Making Temperatures Thread begins at 230° Makes a 2" thread when dropped from a spoon. Soft Ball begins at 234° A small amount dropped into chilled water forms a ball, but flattens when picked up. Firm Ball begins at 244° The ball will hold its shape and flatten only when pressed. Hard Ball begins at 250° The ball is more rigid, but still pliable. Soft Crack begins at 270° A small amount dropped into chilled water separates into threads that bend when picked up. Hard Crack begins at 300° Separates into threads that harden and are brittle. Caramelized Sugar 310° to 338° Between these temperatures, it will turn dark golden, but will turn black at 350°. All temperatures in Fahrenheit. Safe M eat Cooking Temperatures Beef Rare Medium Rare Medium Medium Well Well Done 160° and above Lamb Rare Medium Rare Medium Well Done 165° and above Chicken Turkey Pork All temperatures in Fahrenheit.

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