Raw, breaded chicken thighs were fried at three different temperatures (163, 177, and 191 C) to an internal end-point temperature of 93 C. Fry time decreas... RH Lane,WM Muir,SG Mullins - 《Poultry Science》 被引量: 11发表: 1980年 加载更多研究...
If you want to be a true perfectionist about it, you can try to stick a thermometer into the meat to gauge its doneness. For chicken breasts or pork, I cook to around 140°F (60°C). For chicken thighs, it's more like 150°F (66°C). But honestly, even if you overcook the ...
c Ten of the products included in the survey were made of turkey meat; all remaining 381 products were made of chicken meat. d Breasts, stuffed breasts, cutlets, and filets. e Chunks, bites, fries, pieces, and popcorn. f Wings, drumsticks, thighs, and legs. g Ground meats, meat balls...
Raw, breaded chicken thighs were fried at three different temperatures (163, 177, and 191 C) to an internal end-point temperature of 93 C. Fry time decreas... RH Lane,WM Muir,SG Mullins - 《Poultry Science》 被引量: 11发表: 1980年 Fryer for bread products A fryer for food products ...