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Summer time means grilling season, and you may be the master chef but don’t let your eyes deceive you. Barbara Ames with the Wildcat extension district says to always use a thermometer to assure that your meats are done. Don’t just look and think that the color itself means the meat is cook completely. Always measure in the thickest part of the meat and Ames says there are 3 major temperatures to remember.  For poultry its 165 degrees, beef is 160 and for steaks and chops it’s 145. Ames also stated when you have finished cooking your meats to immediately serve them and to not let them sitting out for more than a few hours. If your outside in the hot summer sun that time the food are exposed shouldn’t be more than an hour. Cook your meats at the correct temperatures, serve them immediately and store them correctly to avoid getting you and your loved ones sick.

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