"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-15-2008, 10:05 AM   #1
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Checking doneness on stuffed items

Lets say you are taking a piece of thin meat, like a chicken breast, putting a stuffing of sorts in it, rolling it up and cooking it. Lets also say you have the breast wrapped up in..... bacon!
How do you physically tell when it's done without disturbing the bacon? So fork testing is not allowed. Can you stick a probe thermometer into the stuffing (shrimp, pepper, whatever it might be) and safely assume the meat is also done if the stuffing reads 160F or higher?

Now, I've made Ol-Blue's foiled chicken and stuffing several times, but it's easy to tell when the probe is in the chicken breast and not just in the stuffing. How so you tell on something rolled and stuffed for presentation?
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-15-2008, 10:28 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,386
Basically, every part of the chicken and stuffing has to be at least 160 F. Use a probe thermometer in more than one location to be sure. Usually the stuffing is the farthest from the heat so if that's done, the meat is too.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-15-2008, 11:17 AM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Andy M. View Post
Basically, every part of the chicken and stuffing has to be at least 160 F. Use a probe thermometer in more than one location to be sure. Usually the stuffing is the farthest from the heat so if that's done, the meat is too.
That's what I've been going by, but this morning I started thinking that maybe different foods heat up, or retain heat differently, and it might be possible for the inside of a stuffed item to be done, but the outside not.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-15-2008, 11:22 AM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Cooking sort of happens from the outside in. So usually the stuff on the outside is more cooked than the center. Thats why you want to find out what the temp is way inside your stuff.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-15-2008, 11:39 AM   #5
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Yeah, maybe I am giving this too much thought. It stands to reason that the outside would cook first, but I was thinking steaming action and heat retention properties...

So, on a larger scale
Let's say people are still breaking the food police laws and stuffing their chickens and turkeys.... I'm guessing that you would not want to assume that because the stuffing reads 165 (for instance) that the rest of the bird is also cooked? Or would it be?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-15-2008, 11:55 AM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,896
I put the thermometer in the deepest part of the thigh, as well as in the stuffing, to make sure it's all done.






(I stuff my turkey, always have and always will!)
__________________
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, 11:55 AM   #7
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
I tired of waiting for a bird to get done because the stuffing takes longer than the flessh of the bird. i now bake all of my stuffing in loaf pans, and not only does it present nicely on the table, but I can bake it with other items in the oven at the same time.

Not sure about the food police, but it just woks better for me, especially when it come to a 20-22# turkey. i also think (IMO) that the white meat is not as dry, since it does not overcook. My DW thinks I'm crazy, but what else is new?
__________________
JoeV is offline   Reply With Quote
Old 11-15-2008, 12:00 PM   #8
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GotGarlic View Post
I put the thermometer in the deepest part of the thigh, as well as in the stuffing, to make sure it's all done.
(I stuff my turkey, always have and always will!)
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?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-15-2008, 01:28 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,386
The only way for heat to get to the center of an item is to travel through the exterior so if the center is done, the rest of the rool is done too.

A whole chicken or turley is a different story. While you can say if the stuffing is done the breast is done, the are between the body and the thigh is a different story as that's extra thick and dark meat, being denser, takes longer to cook.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-15-2008, 02:17 PM   #10
Senior Cook
 
Join Date: Oct 2004
Location: NE Ohio
Posts: 433
Quote:
Originally Posted by GotGarlic View Post
I put the thermometer in the deepest part of the thigh, as well as in the stuffing, to make sure it's all done.






(I stuff my turkey, always have and always will!)
I do the same thing. lol I will ALWAYS stuff my turkey. It's the only way to go as far as my family is concerned.

Barb
__________________

__________________
www.coolfreebielinks.com
homecook 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 11:02 PM.


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