Kamikaze Cookery Tests... Digital Thermometers! Part 2

[DanielAnchondo]

Do you guys know the best internal temperature for roasting a goose(about 12 pounds)? i keep reading everywhere that i should cook it to 185f but i know that's for people who love dry chewy meat.

[kamikazecookery]

Most poultry-type meats will be pretty good about 149F. Make sure to hold it there for 10 mins or so, and let the bird rest for 20 mins before serving.

[emouch1]

you dont need to keep the probe there all the time... just probe it 2-3 times from the surface to the middle. if you want your meat to be 65 degrees, you remove it at 60-62, at the residual heat will keep cooking it up to 65. if you remove it at 65 and keep it resting for 5 mins, the temperature will go to 70, which is overcooked.

[kamikazecookery]

True, you can just probe the meat - I do that sometimes with thin cuts. However, you do end up piercing the meat multiple times that way, which can look a bit ugly.

Residual heat will depend on the environment the cut's in and also the thickness of the cut, of course. In general, it's a good point to remember that your meat will keep cooking, though!

[emouch1]

if you are interested about presentation, if you keep the probe in the middle as you did, the meat will have an ugly hole in the centre... you don't need to probe it 20 times. with a bit of experience you will see that 2-3 times is sufficient. usually, if the meat is not overcooked when you probe it, the hole close (coagulation of proteins etc, you know these). Great job though guys, I am in Britain as well, really enjoy your stuff