{"id":7314,"date":"2020-12-31T07:15:33","date_gmt":"2020-12-31T12:15:33","guid":{"rendered":"https:\/\/flyingplates.com\/?page_id=7314"},"modified":"2020-12-31T07:19:03","modified_gmt":"2020-12-31T12:19:03","slug":"storing-cooking-meat","status":"publish","type":"page","link":"https:\/\/flyingplates.com\/?page_id=7314","title":{"rendered":"Storing & Cooking Meat"},"content":{"rendered":"\t\t
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Storing<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To store large pieces of meat: when you get home from the store, remove the store wrapping and re-wrap not too tightly but hermetically.<\/p>

To store slices (steaks, chops, etc.) place wax paper sheet between each piece and then wrap like a big piece.<\/p>

Ground meat should be eaten within 2 days.<\/p>

Chicken and fish should be washed in cold water before storing, well wrapped.<\/p>

Always disinfect all utensils and cooking surfaces that came into contact with raw meat.<\/p>

White vinegar is as good as bleach to disinfect and not as dangerous for your clothes.<\/p>

Cooked meat (well wrapped) can be kept a couple of days in the refrigerator.<\/p>

Eggs can be kept 2 weeks in their original container.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cooking<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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o check the temperature of a piece of meat, you must insert a meat thermometer in the thickest part of the piece you are cooking.<\/p>

  • Steak \/ Roasts
    • rare 140\u00b0F \/ 60\u00b0C<\/li>
    • medium 160\u00b0F \/ 70\u00b0C<\/li>
    • well done 170\u00b0F \/ 77\u00b0C<\/li><\/ul><\/li>
    • Hamburger 160\u00b0F \/ 70\u00b0C<\/li>
    • Ground chicken \/ Turkey 175\u00b0F \/ 80\u00b0C<\/li>
    • Whole chicken 180\u00b0F \/ 82\u00b0C<\/li>
    • Chicken \/ turkey pieces 170\u00b0F \/ 77\u00b0C<\/li>
    • Stuffed whole turkey 180\u00b0F \/ 82\u00b0C<\/li>
    • Non stuffed whole turkey 170\u00b0F \/ 77\u00b0C<\/li>
    • Ham 160\u00b0F \/ 70\u00b0C<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Oven temperatures<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • 120\u00b0C = 250\u00b0F cool<\/li>
      • 180\u00b0C = 350\u00b0F moderate<\/li>
      • 190\u00b0C = 375\u00b0F fairly hot<\/li>
      • 200\u00b0C = 400\u00b0F hot<\/li>
      • 230\u00b0C = 450\u00b0F very hot<\/li><\/ul>

        Note: You can check the accuracy of you oven by using a special thermometer made specifically for that purpose.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        Storing To store large pieces of meat: when you get home from the store, remove the store wrapping and re-wrap not too tightly but hermetically. To store slices (steaks, chops, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_theme","meta":{"footnotes":""},"class_list":["post-7314","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/pages\/7314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7314"}],"version-history":[{"count":4,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/pages\/7314\/revisions"}],"predecessor-version":[{"id":7318,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/pages\/7314\/revisions\/7318"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}