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Properly cooked meat is the key to a happy and healthy belly, and that’s a fact that could potentially save your life. But why is it so crucial to cook meat properly? Raw or undercooked meat can carry harmful bacteria such as Salmonella, E. coli, and Campylobacter. These little guys can cause a whole range of nasty symptoms, including vomiting, diarrhoea, and fever. And, in severe cases, they can lead to hospitalization and even death. So, if you don't want to spend your vacation on the toilet, it's important to make sure your meat is cooked to the right temperature.
Poultry:
Chicken, turkey, and other types of poultry are notorious for carrying harmful bacteria like Salmonella and Campylobacter. To avoid food poisoning, it's important to cook poultry to an internal temperature of 75°C. Use a meat thermometer to check the temperature of the thickest part of the meat, and make sure to wash your hands and any surfaces that come into contact with raw poultry.
Seafood:
Seafood is a bit trickier to cook, as different types of seafood require different cooking times and temperatures. Here are some general guidelines:
Fish: 62°C
Shellfish (clams, mussels, oysters): Cook until the shells open up during cooking
Shrimp: 62°C
Lobster: 62°C
Crab: 62°C
When cooking seafood, make sure to handle it carefully to avoid cross-contamination. Wash your hands and any surfaces that come into contact with raw seafood, and avoid cooking seafood that smells fishy or has a slimy texture.
Mutton:
Mutton can be tough and gamy, but with the right cooking technique, it can be transformed into a delicious and tender meal. Mutton should be cooked to an internal temperature of at least 65°C, which is the same temperature as beef and pork.
To tenderise mutton, you can marinate it in a mixture of acid, oil, and spices for several hours before cooking. This will help break down the tough fibres and infuse the meat with flavour. You can also cook mutton low and slow, like with a lamb shank or shoulder, to break down the connective tissue and create a melt-in-your-mouth texture.
Beef:
When cooking beef, it's important to note that different cuts require different cooking times and temperatures. For example, a filet mignon should be cooked to medium rare, while a tougher cut like a brisket needs to be cooked low and slow to break down the connective tissue. Here are the recommended internal temperatures for different levels of doneness:
Rare: 40 -50°C
Medium: 60-65°C
Well-done: 70-75°C
To monitor these temperatures, you can use a meat thermometer to check the internal temperature of the meat. Make sure to insert the thermometer into the thickest part of the meat, away from any bones. Let the meat rest for a few minutes after cooking to allow the juices to redistribute.
Pork:
Like beef, different cuts of pork require different cooking times and temperatures. Pork should be cooked to an internal temperature of at least 65°C, which is lower than what was previously recommended.
Ground pork, like meatballs or sausage, should be cooked to a temperature of 75°C. If you're cooking pork chops or tenderloin, you can use the same temperature guidelines as beef.
