At what point do I want to insert my temp probe into meat? Is it true that you don't place the probe into the meat until the outside of the meat has had time to cook?
KOS
KOS
TasunkaWitko;429079 said:ground meat (burgers or fatties) or meat such as tenderloin etc. that won't be brought up to such high temperatures deserve extra caution. ground meat should always go past 160. quote]
My subject is GROUND BEEF. The above statement would seem appropriate for store-bought ground beef, however, does it apply to beef that I bought as whole and then ground up myself, for use in grilled or broiled Gourmet Burgers (that recipe is a whole different thread)? Wouldn't it then be treated like whole beef and taken to the temp we prefer, such as 135* for rare, resting up to about 140*, as in a whole steak?
As far as when to insert the probe: Being a newbie, I read all the material (even the "700" page document, actually those pages that applied to the subject) and came away with the understanding that you needed to allow the exterior of the meat or item to get above 140* (or now, 135* apparently) and to be bathed in that temp for at least 30 minutes, thus killing the bad microbes. Once this has been accomplished, you can insert the sterilized probe without fear of dragging the bad microbes into the "raw" meat.
NWDave;429160 said:Dave,
It's my understanding that as soon as you expose the meat to the air, be it grinding or inserting a probe, you must now treat that as ground meat and cook to the appropriate temperature.
But you did a good job of explaining what I was trying to regarding the insertion of the probe only after the outside of the meat has heated to the appropriate temperature.