Question by rachash: Is there any other way to measure food’s temperature without a cooking thermometer?
If so, then how?

Best answer:

Answer by Craig B
There’s no way I know of to measure temperature, but there are ways to determine if food is finished cooking. For example, you stick a toothpick in a cake and if it comes out clean, the cake is fully cooked. Or you push down on a steak to test how springy it is and you can tell by the firmness how cooked it is. Different foods have different methods. But to tell the true temperature of something you need a thermometer. The one exception is something that is boiling. You know it’s 212 degrees unless it has salt in it, in which case it will be a few degrees hotter.

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Question by Ahmad: A student is heating chocolate in a pan on the stove. He uses a cooking thermometer to measure the temperature?
Describe what is happening to the chocolate in each of the three portions of the graph.

Best answer:

Answer by Michael
1. changing from solid to liquid
2. temp. change from beginning temp to a higher temp.
3. the chocolate will eventually melt and burn because a double boiler is not being used….which means that the dumbass who is cooking doesnt know a thing about physics nor about how to prepare a goulache….:)

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Question by Lagata: What temperature should my thermometer read when I’m cooking steak, poultry or fish?

Best answer:

Answer by zabadass
steak 140to 170,poultry 180,and fish 140

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Question by Starlet: Which end of the pointer of a cooking thermometer is the one I watch?
I know this is silly question, but I thought all along that it was the straight end that I watched, but the first time I used my new themometer I decided they had installed it backwards. Now I am not so sure, because last night my jalpeno poppers didn’t bubble up when It reached 350 degrees with the flagged end. I had to let the straight end go around the second time. Hope I did’nt confuse ya’all.

Best answer:

Answer by Corinne
it’s not a silly question, I’ve been wondering the same thing

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Question by thornlizard: How much should I change my cooking time for a 3 pound pork shoulder?
I have a recipe that calls for slow-roasting a 5 – 6 pound Boston butt pork shoulder at 275 for 4-6 hours. If I want to half the recipe to a 2.5 or 3 pound roast, how long should I cook it for? Also, 4-6 hours is quite a wide range… how will i know it’s done? I have a meat thermometer, at what temperature will my roast be done? I have some other sides and things I want to prepare so that everything’s ready at once, and it’s hard to know when to start making them. Thanks!
I’d like to stick with the slow cooking idea and keep the temp at 275 per the recipe, if possible.

Best answer:

Answer by Ron P
Place your 3lb. roast roasting pan in 300 degree preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat.

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Question by technologic80: Turkey cooking questions….?
I have a 20lb turkey that I have cooking at 325F in an oven pan. I slathered it with butter and covered it with foil.

My question(s) are:
1.) I removed the giblet bag and tossed it (yuck!). I didnt look for a neck.. does that mean Im cooking a neck inside the turkey and should’ve taken it out? I didnt see anything in there but it was slightly frozen in the middle?

2.) Im cooking at 325F. My digital meat thermometer that I stuck in the breast reads 33F after cooking for 29 minutes…LOL. Is it ok for me to kick it up to 350F?

Ive cooked a turkey every year since I moved out (2002) but I always forget this stuff and am frantically searching the internet every year…lol. My first year I left the giblet back in the turkey by mistake. Turns out its a common rookie mistake.
Thanks guys. I increased the temperature to 350F, and the turkeys internal temperature is rising! 36F now. lol, the simple things in life to get excited about, haha.

Also, I suppose if the turkey next is inside like somebody posted, I could always pull it out when I take the foil off to brown in during the last hour or so. Or I could always just leave it in and take it out after its done.
Thanks everybody and have a GREAT Thanksgiving
Its now at 38F according to my meat thermometer.

To the poster who wanted me to eat the neck – how about you come over and pick the neck up when its done – around 3pm or so, I will save it for you…LOL

And I did increase the temperature to 350F. Thanks for helping me with that!

Best answer:

Answer by Good♥Gyrl
A neck … not sure. I don’t do the cleaning part.

No, leave it at 325.

If you cleaned out the entire cavity, you should be fine.

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Question by Johanna: When cooking Sausage Peppers and Onions?
Ok so I’ve never cooked sausage peppers and onions and I was planning on going by these directions

1.Lightly coat the pan with olive oil and set to medium heat.
2.Once hot, place the sausages in the pan. Brown each side (about a minute per).
3.Reduce heat to low, add about a half cup of water and cover.
4.Let cook for seven to 10 minutes or to desired tenderness, rotating the sausages half way through. If you have a meat thermometer, the ideal sausage temperature is around 160 degrees Fahrenheit.

and then adding in sliced peppers and onions and frying them in the pan till done

is this a good way to cook this or am I setting myself up for food poisoning? lol.

Or are there any other easier methods of making sausage peppers and onions in a pan
I’m not a big fan on alot of seasonings and herbs.

So what do you think?

Best answer:

Answer by googleplex
no, you’ll be fine as long as you bring your sausages up to temp.

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Question by I ♥ Guinea Pigs!: Is my turkey done cooking?
My mom cooked our turkey for 1 hour at 450, then she lowered the heat to 325 and cooked it for 4 more hours.

We have a 21 lb. turkey (yes, big!) but when we took the stuffing out the inside is dark pinkish, but my mom said that’s just the dark meat part. We put the meat thermometer in it, and it said 160 F. The little red timer on the turkey has popped up though, and the outside of the turkey is dark golden brown and dark brown on other parts.

Is it finished cooking?
When I said 450 and 325 I meant in Fahrenheit.

Best answer:

Answer by Tony
when it is about 200 F. but anywhere around 180 should be fine.

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Question by Dawg: why isn’t my turkey cooking?
I have a 15 lb. turkey, I put it in a cooking bag and cooked it according to the instructions, but when the time was up it was brown on the outside but not done inside. I didn’t put the meat thermometer into the bird before putting it into the oven, but I did put one in when I put it back into the oven to cook further. The meat on the legs seems to be pulling away from the bone, but the legs do not move easily and the juices do not run clear. I would like to turn the bird over, so some of the juices come back into the breast so it doesn’t dry out, but at this point, I just don’t know.

Best answer:

Answer by Betty
Sounds like its cooked to me. What is the internal temperature? The internal temperature should be 165 F. The temperature of the bird will determine if its cooked.

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Question by Amber: cooking options for pork tails?
Ok, we are poor so we go to this church every monday to get about 3 plastic bags of free food. They gave us a package of pork tails and I need to figure out a way I can cook them tonight. We don’t have anything to cook a stew in so that’s out of the question. But we could cook it either on the stove, in the oven or on our neighbors grill. I have no clue how long I should cook them, or what kind of spices I should put on them cause I’ve never had them before…. We have meat tenderizor, salt, pepper, garlic salt, parsley, basil, lemon pepper seasoningm and my neighbor has a few different steak spices we could borrow from them if needed. Anyone have any idea how I can cook these and how I can tell if its cooked long enough without a meat thermometer?

Best answer:

Answer by Crazy Horse
Do you have any pinto beans? You can make pork and beans or just pork flavored “refried” beans. Boil the ox tails until the fat falls off the meat and the bones. Throw away the bones, defat the water and this is your broth. Save the meat in the fridge for later. Rinse beans in clean clear water and add to the broth. Gently boil until the beans reach the desired consistancy (a few hours at least). When almost done, add any of the meat from the tails back into the beans. Add more water as needed to the beans if the water level gets too low. It should be just to the top of the beans or the beans will dry out. When the beans are almost done, add your seasonings.

You can do this cooking technique with any cheap cut of meat. Boil until tender, defat and debone. I made pork fajitas (carnitas) for dinner tonight with a boston butt roast for dinner tonight. It’s shredded pork roast with tortillas…lol

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