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Internal Cooking Temp Guide

Internal Cooking Temp Guide

Hey, it's Luis from Kookio here, and I'm here to talk about the sizzling topic of cooking internal temperatures. As a fellow foodie, I know that cooking is both an art and a science, and getting the perfect cook on your protein is a crucial part of the equation. Whether you're grilling up some juicy steaks, roasting a whole chicken, or poaching salmon on the stove, cooking to the right internal temperature is essential for both taste and safety.

Here are some tips and tricks to help you achieve the perfect cook every time:

  1. Invest in a good thermometer: This is non-negotiable, folks. A good thermometer will take the guesswork out of cooking and ensure that your protein is cooked to perfection. Whether you choose a digital thermometer, an instant-read thermometer, or a probe thermometer, make sure you have one on hand at all times. I love the Meater + Wireless Thermometer, it's the first truly wireless smart thermometer that allows you to monitor the temperature of the food from a tablet or phone in a range up to 50m. It has been a game changer for me while cooking.
  2. Know your temperatures: Different proteins have different safe internal temperatures, so make sure you're familiar with what they are. For example, chicken should be cooked to an internal temperature of 165°F, while beef, pork, and lamb should be cooked to 145°F for medium rare. It always comes in handy to print a guideline that you can have in your kitchen or close to your grill, so you can refer to it while you’re cooking. At Kookio, we put together a guideline you can print. Check it out below.
  3. Check the thickest part: Always measure the internal temperature in the thickest part of the protein, as this is where it will take the longest to cook.
  4. Let it rest: After cooking, let your protein rest for a few minutes to allow the juices to redistribute. This will ensure that your meat is juicy and flavorful.
  5. Get creative: Don't be afraid to add your own spin to traditional cooking methods. Try smoking, sous vide, or even reverse searing to take your cooking game to the next level.

In conclusion, cooking internal temperatures is a crucial part of the cooking process, and getting it right can mean the difference between a dry, overcooked disaster and a juicy, flavorful masterpiece. So invest in a good thermometer, familiarize yourself with safe internal temperatures, and get creative in the kitchen. If you want to read more grill safety tips, check our blog here.

Happy cooking, folks!






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