Temperatures and safety
What are safe internal cooking temperatures?
The short answer. The USDA recommends 165 degrees Fahrenheit for poultry, 160 for ground beef and pork, and 145 for whole cuts of beef, pork, lamb and fish.
Whole cuts of beef, pork, veal and lamb should reach 145 degrees with a 3 minute rest. Fish should reach 145. Egg dishes should reach 160.
Many chefs serve steak and salmon at lower temperatures for texture. That is a choice that carries more risk, especially for children, older adults, pregnant women and anyone with a weakened immune system.
Where it shows up in our recipes
Question
Where do I put the thermometer?
In the thickest part, away from bone and fat. For a chicken, the thickest part of the thigh.