Safe Cooking Temperatures

Written By Karyn Shalda

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There’s no such thing as “medium-rare” chicken. It’s either done, or you’re getting food poisoning. Having an instant-read thermometer like this one handy ensures that you never undercook - or overcook - your food so it’s safe and tasty every time.

Because I was always googling “internal temp of…” I made this nifty chart to share with you.

Internal Temperatures.png
Karyn Shalda https://www.cookingtothepoint.com/