Are there simple rules for knowing when meat, chicken, fish etc is fully cooked (ie safe to eat)?

Question

I've recently decided it's about time I learnt how to cook. So far I've been using smoked fish or canned food in my cooking to ensure I can't get food poisoning.

I know I could simply copy the instructions in a cook book but is there any way to tell for myself when the food is cooked well enough to be safe?

Thanks for the answers so far.
If I use a thermometer do I just have to make sure the food reaches the stated temp or does it have to be at that temp for a length of time?

Answer 1

Investing in an instant read thermometer will be your smartest bet, at least until you get used to different cooking times for different foods.
Like, they recommend poultry always be cooked to 180 and pork be cooked until 170...but the internal temperature of food will rise 5-10 degrees, even after you remove it from the heat.
Duck is usually done medium to medium rare, and so is Lamb.
And with fish, most you will want to be cooked through, but if you are doing tuna steaks, you can serve them rare in the middle.
With meats, again, it depends on the cut, and also how you like it, if you are doing steaks and such.
A lot of cooking is just trial and error..invest in either a basic Betty Crocker cookbook, or my personal favorite - The New Basics Cookbook, and just start cooking! Both of these give you roasting/cooking charts for temps and times.

So there are a lot of variances with so many different foods...which is why I recommend the instant read thermometer. It will take a lot of the guesswork out of it for you...it will usually give you a temperature reading within a few seconds...do not leave it in the food while cooking. You can also get a probe thermometer (I love mine) which you can place into roasts (meat, turkey, chicken, pork) and actually cook with it in the meat or poultry. Mine cost me 20 bucks at Bed Bath and Beyond, and it's progammable - to set off an alarm once the desired temperature is reached...SO worth it!

Answer 2

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Answer 3

Okay, you now get that you need a food thermometer in order to get your desired finish temperature but you also have to make sure you have the thermometer in the correct place or you will get a skewed reading. Get a basic cookbook like Betty Crocker or Good Housekeeping that not only gives you some good starter recipes while you are learning but helps with this type of info. Once your food has reached the correct temp providing you aren't touching bone, it's done. It takes time to learn to be a good cook. Practice, practice, practice. It's lots of fun and you will enjoy the results once you have "mastered" it.

Answer 4

Invest in a good meat thermometer, if you want to be absolutely accurate. The instructions on the thermometer will tell you what the standard temperatures are for different types of meats.

Chicken - cook it all the way. Stick a knife in the thickest part and make sure the juices that run out are clear, not pink.

Fish can be cooked medium, so that it is tender when you eat it.
Shellfish should be cooked, but not overcooked.

Beef:
If it feels like your cheek, it's rare.
If it feels like your chin, it's medium (my favorite).
If it feels like your forehead, it's well done.

Pork
Internal temperature of 140. Pork should be cooked until it is slightly pink on the inside, not white. If it's white, it is overcooked.

Answer 5

Cookbooks don't always have the basics in them.

All the food safety guidelines I've read and the ones I use say that beef, chicken, and pork are done when they don't have any red (or pink) in them. You can usually tell this if you poke a fork into the meat - if juice comes out, its probably not quite done.
If you don't mind cutting open a piece, you can cut into the meat and check what color it is.

Fish, depending on the kind of fish, will usually become flaky and easy to pull apart with a fork.
White fish will turn from translucent to white.

Answer 6

One of the first and most important piece of equipment a cook or Chef should have is an Instant-read thermometer. If you can read it you'll never have to worry if it's done or not. The average "done" product will reach 170 degrees, there are different stages of doneness but that is a safe starting point for you

Answer 7

i use a meat thermometer when i bake or use the crockpot (beef roast, whole chicken, turkey) when grilling or panfrying its best to cook at least 10-15 minutes PER SIDE on medium-high heat, that is usually long enough to get the meat cooked correctly. but do rotate the meat side to side of the pan or grill before flipping to ensure its evenly cooked (especially when frying chicken!) unless it is very thickly sliced then i would go 15-20 minutes per side. also when panfrying hamburger, bacon, or pork sausage this meat will need to have the grease drained at least 1-2 times before being totally cooked thru and need to be cooked thoroughly before adding eggs, potatoes, peppers etc. to your skillet. hope this makes sense, give it a try You'll do fine :)

Answer 8

Eh...buy a thermometer. When you're more experienced you'll be able to tell by the way it looks or feels, but until you get to that point get a thermometer.

Answer 9

heres a site
http://whatscookingamerica.net/Information/MeatTemperatureChart.htm