Joined: Apr 2006
Small cuts (chicken pieces, pork cutlets, steaks, burgers, suasage )don't have carry over cooking worth worrying about, but they do benefit from some resting time after cooking.
I usually only worry about carry over temps when I want a rare piece of meat, or with a pork loin type roast which is tricky to keep from drying out unless it was brined.
With a whole chicken I'll take it from the oven at 160 for white meat. I usually cook whole chickens butterflied so the thighs are cooking fast enough to not be pink. The thighs are usually 170ish at this point. I do want to have the thighs not pink so the juices on the plate are clear. This keeps people from worrying about an undercooked bird.
One note on white and dark meat. Bird meat is dark where it has an extra oxygen holding compound. This helps the bird use those muscles for prolonged periods. So a flying bird has dark breast and wing meat, such as a duck, and the breast is what you want to cook to the higher temp then. But a ground bird has dark legs. Now yes, many ground birds fly, but not much, it's mostly leg work for them.
|05-03-2006 08:06 AM
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