Carryover cooking doesn’t apply to poultry and fish
Resting time 5 to 15 minutes
| Ingredient | Temperature |
|---|---|
| Beef/Lamb | |
| Rare | 46 °C to 49 °C (49 °C to 52 °C after resting) |
| Medium-Rare | 49°c to 52 °C (52 °C to 54 °C after resting) |
| Medium | 54 °C to 57 °C (57 °C to 60 °C after resting) |
| Medium-Well | 60 °C to 63 °C (63 °C to 66 °C after resting) |
| Well-Done | 66 °C to 155 degrees (155 to 160 degrees after resting) |
| Pork | |
| Medium | 60 °C to 63 °C (63 °C to 66 °C after resting) |
| Well-Done | 66 °C to 68 °C (68 °C to 71 °C after resting) |
| Chicken | |
| White Meat | 71 °C |
| Dark Meat | 79 °C |
| Fish | |
| Rare | 43 °C (tuna only) |
| Medium-Rare | 52 °C (tuna or salmon) |
| Meduim | 60 °C (white-fleshed fish) |
The science of good cooking