We found a recipe on Diners, Drive-In’s and Dives, and we wanted to try out something they made. However, when they cooked the bottom round (2.5 pounds), they didn’t specify what the external temperature of the oven was to cook it, just that the meat was internal temperature 120 degrees (medium rare). Now, we have a meat thermometer, but we don’t know how long to cook it or what to cook it on. Anyone have any ideas?
So i need help, I got to start dinner in bout 30min my husband gets home soon from work. He wanted me to make Pork chops using this PORK SEASONING & COATING MIX we got from wal-mart. But the instructions are a bit confusing. They say to cook on stove but I don’t know if I should fully cook them, & then it says to dip in milk to coat and put in oven next for bout 30min. I’m worried I might do them wrong so I am putting the instructions below, please someone help explaining this to me have to start dinner soon!
Directions
Cooking: internal temperature Of pork needs To reach 165 f as measured by a food thermometer. Make sure pork is cooked thoroughly by checkingtemperature in several spots. Measure/moisten: measure mixture intoshaker bag or onto plate according To chart below. Moisten pork withwater or milk. Shake off excess liquid. Coat: coat pork, 1 or 2 piecesat a time. Discard any mixture remaining on plate or in bag. Bake: bakeas indicated in chart below. These cooking times are only a guide.Always cook pork thoroughly. 2-3 – 1/2"* pork chops, 2 tbsp coatingmixture, 20 mins conventional** bake at 425 f, 7-8 mins microwave***highpower. 4-5 – 1/2"* pork chops, 4 tbsp coating mixture, 25 minsconventional** bake at 425 f, 9-10 mins microwave*** high power. 6-8 -1/2"* pork chops, 1 packet coating mixture, 30 mins conventional** bakeat 425 f, 10-12 mins microwave*** high power. *Bake thicker chops 10-15mins. Longer, according To oven choice. **Conventional oven: bakeuncovered until thoroughly cooked. Do not flip pork over while baking.***Microwave oven: place breaded chops between paper towels on plate.Turn plate halfway through cooking. Uncover for last 2 minutes ofcooking time. Includes aloha pork chops recipe.
WELL THANKS, TO THE 1st two that answered just got a bit confused, I just worry bout doing things wrong. Tried youtube, but the lady had coated the pork first, fried them a little then set in oven, so I just got comfused never made baked pork. To the other person people get comfused jerk, you could just ignore the q. if you dont want to answer it.
If I clean and sanitize a regular thermometer, and used it for checking internal temperature for meats. Would that work the same way?
The instructions on the back of chicken pot pie clearly state that after cooking, the internal temperature should read 165 degrees with an internal cooking thermometer.
As I don’t have one, will it be ok to eat without checking? Do most people don’t bother using one anyway?
I’m cooking it in an oven by the way, not a microwave.
Thanks!
I have a slight problem.
I know how to bake chicken breasts in my old oven, but my new oven only goes to a maximum of 250 degrees celsius.
They are 2 large chicken breasts which have been marinading over night (so I really want them). I’m currently preheating the oven now as I type this.
My problem is I’m not sure how long to cook them for. I know that the internal temperature is meant to be 165 degrees but I do not own a food thermometer, so I cannot measure my chicken.
So my question – How long to do I need to bake 2 large chicken breasts for set at 250 degrees celsius?
Further info – I plan on covering the chicken with foil whilst cooking so it doesn’t dry out, and plan on regularly basting with the marinade. I don’t own a cooking thermometer. Oven is a regular oven and the chicken is skin-free and bone-free.
P.S – To anyone who says "cook it as you would in your old oven" this is not adequate. My old oven went all the way up to 450 degrees celsius, and I would have normally cooked my chicken at 350 for 40 minutes.
I had found a recipe online where you season a 4 to 5 pound roast with garlic powder, pepper and some other seasoning, then brown all sides of the roast in a big pan. After doing this, you put the roast with like a 1/2 cup of beef broth in a crock pot, put on the cover and slow cook it for about 6 to 8 hours. They also said to use a meat thermometer and cook it to an internal temperature of about 160′ F. It should come out medium rare. They said not to salt the meat until just before serving it because it dries the meat out. Does this sound familiar to anyone?
I own a Mirro pressure canner, and have used it for 2-3 years. The pressure gauge is a weighted one and has worked fine. This year when canning I noticed that weight didn’t "rock" the way it was supposed to when it reached the proper pressure (with the 10 lb. weight on it) so I’m not sure if it is reaching the proper pressure, even though It’s been on the stove for a long time. As far as I can tell, the lid still locks well, the vent is clear and not plugged, and the safety plug is fine. I still get steam out of the vent, but without the "rocking"motion, I wonder if the canner is attaining the temperatures needed for cooking low acid foods. Is there a way to tell? I haven’t been able to find any thermometers that would be able to tell me the internal temperature while the canner is heating.
I have been researching the avian flu all morning, and it says that to "kill" the virus that is in poultry (like your Thanksgiving Turkey) you should just cook it to 165 degrees. But…
From all I was taught in college, school and elsewhere I remember that viruses are inanimate…they are not living like bacteria, so you can not kill them, that’s why you can’t "cure" a cold or flu, you just have to ride it out.
So my question is…Are they just feeding us something we want to hear? Or is it actually possible to ‘kill’ a flu virus?
(Information recieved from http://www.pandemicflu.gov)
Use a food thermometer to ensure food has reached the safe internal temperature – in all parts of the bird. Cook poultry to at least 165°F to kill food-borne germs that might be present, including the avian influenza virus.
Thanks for your input.
I have been wondering for awhile, ever since I started watching Food Network several years ago. How does a meat thermometer work? Does it only measure the heat on the tip of the thermometer? If inserted into a piece of meat, won’t it measure the heat on the crust? If I use it to probe into a pork bun on a steam rack to check the internal temperature, won’t the steam off the boiling water hit the top part of the thermometer and throw off its reading? Also, which thermometer are better, the instant read ones or the other kind(Lol)?
Some thermometers I’m checking at Amazon doesn’t have dimples and some have a long tip to dimple, what if I want to measure the heat of a small piece of beef?
Do all thermometers need to be calibrated? If yes, how do I calibrate an analog thermometer, I know I can’t just crack the glass open and move the hand around.
I’m cooking a turkey for the first time. For some reason there was no weight tag on it when I took it out of my freezer, but I will estimate that it is around 17-18 lbs.
I thawed it and stuffed it and it has been in my oven at 350 degrees now for almost 3 hours. I have a digital thermometer stuck in the breast of the turkey and it just beeped. It is saying that the internal temperature is 185 degrees F…which is supposedly done.
I don’t want to over cook this bird, but I also don’t want to serve it raw.
Is it possible that this bird is done already???
Thanks to All!