What temperature should my thermometer read when I'm cooking steak, poultry or fish?

Answer 1

Try this site, it's full of specific info based upon the type of meats you are cooking:

http://www.fsis.usda.gov/Fact_Sheets/index.asp

Answer 2

cooking the steak to 140 is WAY to high.
Rare 120-125
MR 130-135
M 140-145
MW 150-155
WD 160 and above

but because beef should rest for five minutes after cooking and the residual heat from the surface will still make its way towards the center, you should pull the steak out at the high range of the wellness scale RARER than you'd like. ie, for Medium rare, pull it out at 125 and it should make it's way very close to 130 when you serve it.

POULTRY is 165 (180 for dark meat)

FISH ...well that all depends on the fish and the freshness, you could easily eat fresh tuna Rare or even Raw if handled properly.

Answer 3

180°F Whole Poultry
170°F Poultry Breast, Well-Done Meats
165°F Stuffing, Ground Poultry, Reheat Leftovers
160°F Meats - Medium, Raw Eggs, Egg Dishes, Pork and Ground Meats
145°F Fish

Answer 4

steak 140to 170,poultry 180,and fish 140

Answer 5

steak 100 deg-rare
115 MR
125 M
140 MW
155 W
poultry - at least 165 in middle of thickest part- dark meat takes longer
fish 135 and then let rest for 5 min or so to carry over ( temp will still rise after taken out of heat

Answer 6

extremely tough problem. look into on google. just that will help!