DiscussWorldIssues - Socio-Economic Religion and Political Uncensored Debate - View Single Post

**QualityReachOut** · 03-06-2011, 08:15 AM

you need to know the temperature of when proteins start to get cooked.. If meat is well done with a core temp of lets say 50 degrees, 40 degrees will be medium, 45 medium rare...

I think your cooking math is a little off. But yeah the temp is important. Or you could just buy one of those cheater thermometers that lights up to medium / medium well / well etc. Not sure how accurate they really are though, or if different meats need different temps.

03-06-2011, 08:15 AM	#19
QualityReachOut Join Date Oct 2005 Posts 662 Senior Member	you need to know the temperature of when proteins start to get cooked.. If meat is well done with a core temp of lets say 50 degrees, 40 degrees will be medium, 45 medium rare... I think your cooking math is a little off. But yeah the temp is important. Or you could just buy one of those cheater thermometers that lights up to medium / medium well / well etc. Not sure how accurate they really are though, or if different meats need different temps.
	Quote