肉を調理する場合、安全な内部温度がある。奥に「鶏は何度？」と聞かれてとっさに（ビーフの）145Fと答えたんだけど、奥に肉によって違う、と教えられて調べた。
Category Food Temperature (°F) Rest Time Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None Turkey, Chicken 165 None Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes Poultry Chicken & Turkey, whole 165 None Poultry breasts, roasts 165 None Poultry thighs, legs, wings 165 None Duck & Goose 165 None Stuffing (cooked alone or in bird) 165 None Pork and Ham Fresh pork 145 3 minutes Fresh ham (raw) 145 3 minutes Precooked ham (to reheat) 140 None Eggs & Egg Dishes Eggs Cook until yolk and white are firm None Egg dishes 160 None Leftovers & Casseroles Leftovers 165 None Casseroles 165 None Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. None Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. None Clams, oysters, and mussels Cook until shells open during cooking. None Scallops Cook until flesh is milky white or opaque and firm. None
おお〜、確かに違う。鶏肉の場合165F。鶏肉の場合は休ませなくていいけど、牛肉・豚肉は調理後3分ほど余熱放置の必要あり。
