Safe Minimum Cooking Temperatures | FoodSafety.gov

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** Safe Minimum Cooking Temperatures **

Use this chart and a food thermometer to ensure that meat, poultry,
seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it.
Any cooked, uncured red meats – including pork – can be pink, even when
the meat has reached a safe internal temperature. 

*Why the Rest Time is Important*

After you remove meat from a grill, oven, or other heat source, allow it to
rest for the specified amount of time. During the rest time, its
temperature remains constant or continues to


Source: www.foodsafety.gov/keep/charts/mintemp.html


How to Cook Boneless, Skinless Chicken Breasts

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** How to Cook Boneless, Skinless Chicken Breasts **

By Linda Larsen, About.com Guide

"Chicken Divan Casserole"

Chicken Divan Casserole

Linda Larsen
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Boneless, skinless chicken breasts are probably the most popular cut of
meat sold in America today. They are quick, easy, low fat, and universally
popular. What are the best ways of cooking them so you end up with moist,
tender, flavorful meat? Read on and learn how to cook boneless, skinless
chicken breasts.

It's nice to have a supply of cooked chicken meat on hand for many recipes,
from Chicken Salads like Chicken Barley Corn Salad and Chicken Caesar
Salad, to casseroles like Creamy Mexican Crockpot Chicken and Santa Fe
Chicken, and sandwiches.

First of all, there are two basic methods for cooking: dry heat and moist
heat. Dry heat methods include baking, roasting, grilling, sauteing, and
deep frying. Moist heat methods include microwaving, poaching, baking in
parchment, steaming, and slow cooking. This is the rule: when cooking
chicken breasts with dry heat, use high heat and cook for a short period of
time. When using moist heat, use low heat and cook for a longer period of
time. Now when I say longer, that doesn't mean hours. Grilled chicken
breasts cook in 8-10 minutes, while poached breasts cook in about 15
minutes. And here's another tip: when cooking with dry heat, pound the
chicken breasts to an even thickness so they will cook evenly


Source: busycooks.about.com/od/chickenrecipes/a/howtocookchixbr.htm

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