Simply good food - Et voilà
Simply good food - Et voilà
When it comes to creating a culinary masterpiece, you need to not only consider your own taste preferences but also the safety of the food itself. Following a recipe is a great starting point and should deliver good results, but there are a number of other variables to keep in mind. Temperature is one of the most important factors and here the core temperature is especially critical.
Cooking with precision can be difficult, but using the core temperature of your food is a good way to be sure that it is prepared to your liking. With this method, you can trust that your meal will be perfectly cooked, rather than relying on a predetermined recipe and timer alone.
Cooking to the right temperature is essential for not only making your food delicious, but also for ensuring food safety. Depending on what type of dish you are making, there may be a particular temperature you must reach in order to make it safe to consume.
To ensure accurate readings of your food’s temperature, you will need a reliable quality thermometer. Make sure to place it in the center of the food for the most accurate results. Finally, to ensure an optimal result, you should read up on Carryover Cooking and Resting Time, which are covered in the next chapters.
When preparing a meal with meat, it is key to arrive at the perfect end result.
In order to ensure that your meat tastes good and has the right texture, it must reach the desired temperature. Even a few degrees in difference can have a huge impact and significantly change the texture and flavour.
Unfortunately, it is hard to determine whether meat is fully cooked simply by looking at it, as the heat needs to be distributed evenly throughout the cut before it can be accurately judged.
Once the food is taken away from the heat source, a process known as “carryover cooking” will make the cooking continue. This means that the cooking is not yet finished, even though it has been removed from the heat source and can gain 0º to 5º and even higher depending on the cut. To get the best results, let it rest and wait for the carryover cooking to finish before serving.
For larger cuts of meat, the resting time might even be longer in order for the juices to be re-absorbed so they do not bleed out.
All mentioned temperatures are end temperatures, remember to take carryover cooking and resting time into consideration
When trying to determine the final temperature for your cooked meat it really comes down to the cooking method, heat type. Also the amount of fat in the meat has an influence on the cooking time, if the meat has a minimum amount of fat then it quicker dry more quickly whereas with more fat content then the longer you can cook it the better it gets. Generally speaking, the higher temperature the more residual heat will remain when you take the meat off the stove or out of the oven. As a guideline, you may find that the final temperature increases by 0-5º Celsius, depending on the heat intensity and duration.
Example : if you are oven roasting at around 200 degrees Celsius, you should probably take the meat off the heat when it is 3-5º Celsius lower than the final temperature. Then let the meat rest and it should reach the requested temperature.
Allow yourself to serve the pork slightly pink instead of overcooking it, that way you keep it moist. You won’t regret it!
| Meat type | Rare | Medium | Well done |
|---|---|---|---|
| Medallion | – | – | 75ºC |
| Meatballs | – | 62ºC | 65ºC |
| Pork chops bone-in | – | 62ºC | 65ºC |
| Pork cutlet | – | 62ºC | 65ºC |
| Pulled pork | – | – | 92ºC |
| Pork ribs | – | 82ºC | 92ºC |
| Pork shoulder | – | – | 90-92ºC |
| Roast pork | – | 64ºC | 68ºC |
| Sausage | – | – | 75ºC |
| Schnitzel | – | 62ºC | 65ºC |
| Tenderloin | – | 63-65ºC | 68ºC |
All mentioned temperatures are end temperatures, remember to take carryover cooking and resting time into consideration
The taste of beef when it is served as part of a meal is one of the most sought-after type of meat among diners, as it is both flavourful and satisfying
| Meat type | Rare | Medium | Well done |
|---|---|---|---|
| Beef brisket | – | – | 95ºC |
| Beef cuvette | 55ºC | 58ºC | 63ºC |
| Beef fillet | 53ºC | 58ºC | 63ºC |
| Extra rare or blue / bleu | 43-49ºC | – | – |
| Ground meat | – | 60ºC | 65ºC |
| Hanger steak, onglet de boeuf | 50ºC | 53-56ºC | – |
| Meatballs | – | 60ºC | 65ºC |
| Prime rib roast | 55ºC | 58ºC | 63ºC |
| Pot roast | – | – | 82ºC |
| Rib steak, Côte de bœuf | 55ºC | 58ºC | 63ºC |
| Roast beef | 53ºC | 55ºC | 63ºC |
| Spare ribs | – | 82ºC | 92ºC |
| Tenderloin | 50ºC | 55ºC | 63ºC |
| Tournedos | 53ºC | 55ºC | 60ºC |
All mentioned temperatures are end temperatures, remember to take carryover cooking and resting time into consideration
Veal is reckoned to be a more exquisite and delicate cut of meat when compared to beef
| Meat type | Rare | Medium | Well done |
|---|---|---|---|
| Schnitzel | 53ºC | 55ºC | 60ºC |
| Tenderloin | 53ºC | 55ºC | 63ºC |
| Veal cutlet | 53ºC | 55ºC | 63ºC |
| Veal fillet | 53ºC | 58ºC | 60ºC |
All mentioned temperatures are end temperatures, remember to take carryover cooking and resting time into consideration
Preparing lamb is similar to preparing veal. Lamb on the bone should be treated with care and is one of the most rewarding experiences
| Meat type | Rare | Medium | Well done |
|---|---|---|---|
| Lamb chops bone-in | 60-63ºC | 65ºC | 70ºC |
| Lamb culottes | 60ºC | 65ºC | 70ºC |
| Lamb leg steak | – | 65ºC | 70ºC |
| Leg of lamb bone-in | 60-63ºC | 65ºC | 70ºC |
| Loin of lamb | 60ºC | 65ºC | 70ºC |
| Schnitzel | – | 65ºC | 70ºC |
All mentioned temperatures are end temperatures, remember to take carryover cooking and resting time into consideration
When preparing poultry, it is generally best to cook it thoroughly with a few exceptions, such as duck and goose. One way to determine whether the meat is ready is to insert a meat needle into the center of the meat. If the fluid that comes out is clear, then the meat is cooked through
| Meat type | Rare | Medium | Well done |
|---|---|---|---|
| Chicken except breast alone | – | – | 75ºC |
| Chicken breast | – | – | 70ºC |
| Duck breast | – | 65ºC | 72ºC |
| Duck thigh | – | – | 75ºC |
| Whole duck | – | 68ºC | 75ºC |
| Duck thigh | – | – | 75ºC |
| Goose breast | – | 68ºC | 75ºC |
| Goose leg | – | – | 75ºC |
| Whole Goose | – | 68ºC | 75ºC |
| Turkey whole stuffed or not stuffed and all type of cuts | – | – | 75ºC |
All mentioned temperatures are end temperatures, remember to take carryover cooking and resting time into consideration
When preparing the meat you have to take into account that game is often lean and delicate and you therefore need to take some precautions when cooking the meat. Could be wrapping in bacon or lard to make it more juicy
| Meat type | Rare | Medium | Well done |
|---|---|---|---|
| Dove | – | – | 72ºC |
| Pheasant | – | – | 72ºC |
| Quail | – | – | 72ºC |
| Venison backstrap | 58ºC | 63ºC | 70ºC |
| Venison roast | 55-60ºC | 63ºC | 70ºC |
All mentioned temperatures are end temperatures, remember to take carryover cooking and resting time into consideration
Some bacteria can produce resilient spores, which can be an issue if hot food has not cooled down quickly enough.
Spores are tiny, condensed, resting form of e.g. Bacillus and Clostridia bacteria. They are highly resilient and capable of withstanding harsh conditions, such as extreme temperatures, a lack of nutrients and desiccation. Once conditions for growth become favorable again, the spores form living bacteria that can resume normal growth.
Spore-forming bacteria are a common occurrence in our environment and can sometimes lead to serious health issues such as vomiting and diarrhea. To stay safe, you should be sure to practice proper food hygiene such as thoroughly washing fruits and vegetables before use, adequately heating and cooling down cooked food, and storing refrigerated food at a temperature of no more than 5°C.
For more information on kitchen hygiene, please visit
