"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-15-2008, 03:57 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
Quote:
Originally Posted by pacanis View Post
Heh, heh, heh..... almost didn't see that last part That's how Mom always did it.

Just for curiosity, how do the readings compare? When one is done, is the other?
heh, my mom, too, so I've been eating it that way for over 40 years, since I use her recipe.

When the thigh is done, the stuffing is usually 180* or more and steaming when I take it out.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-15-2008, 05:00 PM   #12
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
At what temp do you consider the thigh done, GG?
Like Andy was saying, it wouldn't work the same on a whole bird as a rolled piece of meat with stuffing inside, but I don't see why it wouldn't be proportional. The cavity of a turkey or chicken is so large, wouldn't it take a while for the heat to travel through to the center....
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-15-2008, 07:19 PM   #13
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Used to always stuff my birds. Never had a problem. But now I prefer to put aromatics in the cavity and make a casserole of dressing...possibly because I have more oven space now, gives me more pan juices for gravy etc...
__________________
Robo410 is offline   Reply With Quote
Old 11-18-2008, 08:30 PM   #14
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I refuse to stuff a bird. Sorry, I don't like overcooked sawdust, just to make sure the stuffing is done. I do mine as a dressing in a separate pan.

Unfortunately, my MIL sees it as blasphemy if the bird is not stuffed. She is not willing to budge, and neither am I. So, they usually stuff the bird, and I refuse to eat the stuffing. I will make my own cornbread dressing and bake it on the side. Since I'm the only one that eats the stuff, and I usually get cornbread dressing at work, I don't even bother anymore.

I think the only time you have to concern yourself with meats cooking faster inside than out is if there is a large bone that can conduct heat into the deeper part of the item. This is why it's always recommended that when you temp meat, put the probe into the deepest part, but not "touching" bone.

It's been my experience that in something like a roulladen or rollade, where the meat is laid out flat and a stuffing spread onto it, then rolled up jelly-roll fashion, that is still behaves like a typical roast; that is, the outside cookes faster than the inside. The inner layers of meat do not conduct the heat faster than the stuffing.

For poultry products, 165 degrees F is the minimum "safe" temp, although the Health Department recommends cooking to 180 degrees F. Pork, if I remember right, is 155 degrees F. Beef doesn't have a minimum temperature, as it's usually considered "safe" to eat at any temp.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-18-2008, 08:42 PM   #15
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Allen.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.