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USDA FSIS Safe Minimum Cooking Temperatures

USDA FSIS Safe Minimum Cooking Temperatures is a tier 1 source on AskedWell — Peer-reviewed / governmental / scientific. Highest institutional trust. It's cited in 5 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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  1. how to convert… · cooking

    How do I convert fahrenheit to celsius?

    Exact formula: °C = (°F − 32) × 5/9. Quick approximation: subtract 30 then halve (°C ≈ (°F − 30) ÷ 2). Common cooking: 350°F = 177°C; 400°F = 205°C; 425°F = 218°C; 165°F (poultry safe) = 74°C; 32°F (freezing) = 0°C; 212°F (boiling) = 100°C.

    Why we cite it here: Critical food-safety temps in both units

  2. how to convert… · cooking

    How do I convert celsius to fahrenheit?

    Exact formula: °F = (°C × 9/5) + 32, or °F = (°C × 1.8) + 32. Quick mental math: double the °C then add 30 (°F ≈ °C × 2 + 30) — accurate within ~2°F. Common cooking: 180°C = 356°F; 200°C = 392°F (~400°F); 220°C = 428°F (~425°F); 100°C = 212°F (boiling); 0°C = 32°F (freezing).

    Why we cite it here: Critical food-safety temps in both units

  3. what temperature for… · cooking

    What temperature should the pan be to sear a steak?

    Cast iron at 500-550°F (260-288°C) for proper Maillard reaction. Stainless steel: 450-500°F (232-260°C). Pan should be smoking lightly when steak hits surface. Steak surface needs 250°F+ contact temperature for crust to form — below this, meat steams instead of browning.

    Why we cite it here: Food-safety reference for beef temperatures

  4. what temperature for… · cooking

    What internal temperature for chicken?

    USDA mandatory: 165°F (74°C) for all poultry, measured at the thickest part of the thigh (not breast). Dark meat is safer above 175°F (79°C) for better texture. Breast: pull at 160°F (71°C) — carryover takes it to 165°F during rest. NEVER below 165°F final — salmonella + campylobacter risk.

    Why we cite it here: Federal mandatory cooking temperatures

  5. what temperature for… · cooking

    What internal temperature for beef?

    Steak medium-rare (canonical): 130-135°F (54-57°C). Rare: 120-125°F. Medium: 140-145°F. Well-done: 160°F+. Ground beef minimum (USDA): 160°F (71°C). Brisket + pulled beef: 195-205°F (90-96°C). Always pull 5°F below target; rest 5-10 minutes for carryover.

    Why we cite it here: Government safety reference for all meats

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