Are we there yet?

(Find part 2 of this post here!)

Just a quick post today.  I’ve been looking for a simple kitchen “doneness” chart that uses realistic food temperatures, and not the USDA’s overly strict, cook-everything-until-well-done guidelines.

I’d rather have mainly safe chicken than dry tasteless chicken, and because I shop at a local butcher who knows his animals and their farmers, I feel that my risk is reduced anyway.

So, unable to find what I was looking for, I’ve started developing my own quick-reference chart.

(The sub-text says: These temperatures are ideal peak temperatures. Meats should be removed from heat 5 to 10°F (2 to 5°C; more for larger cuts) lower and allowed to rise during resting.)

I don’t think it’s done yet, but I think it’s a good start. Ultimately, I will print, laminate, and stick it to some surface in my lab kitchen. I’ll probably also make a PDF available for download to anyone who wants it, or for a small fee, I’ll print one out and laminate one for you, and send it to you by carrier pigeon…which you may then proceed to cook until 160°F (71°C) internal temperature. Mmmm…delivery.

If you have any suggestions to improve the chart, please let me know!

Bon Appetite,
Mr. Carnegie, Scavenger Gourmet

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