Kitchen Guide
Quick reference for safe cooking, doneness, substitutions, and technique.
Safe internal temperatures
| Food | Minimum | Notes |
|---|---|---|
| Poultry (chicken, turkey, whole or ground) | 165°F / 74°C | No rest needed |
| Ground beef, pork, lamb | 160°F / 71°C | |
| Beef, pork, lamb, veal (steaks, chops, roasts) | 145°F / 63°C | Rest 3 minutes |
| Fish and shellfish | 145°F / 63°C | Flesh opaque, flakes |
| Ham (fresh or smoked, raw) | 145°F / 63°C | Rest 3 minutes |
| Egg dishes | 160°F / 71°C | Cook eggs until firm |
| Leftovers and casseroles | 165°F / 74°C | Reheat thoroughly |
Red-meat doneness
| Doneness | Pull temp | Look |
|---|---|---|
| Rare | 120–125°F / 49–52°C | Cool red center |
| Medium rare | 130–135°F / 54–57°C | Warm red center |
| Medium | 135–145°F / 57–63°C | Warm pink center |
| Medium well | 145–155°F / 63–68°C | Slightly pink |
| Well done | 155°F+ / 68°C+ | Little or no pink |
Common substitutions
| Need | Use instead |
|---|---|
| 1 cup buttermilk | 1 tbsp lemon juice or vinegar + milk to 1 cup, rest 5 min |
| 1 egg (binding) | 1 tbsp ground flax + 3 tbsp water, rest 5 min |
| 1 cup self-rising flour | 1 cup flour + 1.5 tsp baking powder + 0.25 tsp salt |
| 1 tsp baking powder | 0.25 tsp baking soda + 0.5 tsp cream of tartar |
| 1 cup sour cream | 1 cup plain Greek yogurt |
| 1 cup heavy cream (cooking) | 0.75 cup milk + 0.25 cup melted butter |
| 1 clove garlic | 0.125 tsp garlic powder |
| 1 tbsp fresh herbs | 1 tsp dried herbs |
Technique tips
- Rest your meat. Let roasts and steaks rest 5–10 minutes so juices redistribute instead of running onto the board.
- Dry for browning. Pat proteins dry and avoid crowding the pan; moisture steams instead of searing.
- Salt early. Salting 40+ minutes ahead (or the night before) seasons throughout and improves texture.
- Taste as you go. Adjust salt and acid (lemon, vinegar) at the end to brighten a finished dish.
- Mise en place. Prep and measure everything before the heat goes on, especially for quick stir-fries.
- Cool before the fridge. Get hot leftovers into the fridge within 2 hours; divide into shallow containers to cool fast.
- Calibrate your thermometer. Ice water should read 32°F / 0°C; boiling water about 212°F / 100°C at sea level.
Oven quick reference
| Description | Fahrenheit | Celsius | Gas mark |
|---|---|---|---|
| Low / slow | 275°F | 135°C | 1 |
| Moderate | 350°F | 175°C | 4 |
| Hot (roast/bake) | 400°F | 200°C | 6 |
| Very hot | 450°F | 230°C | 8 |
| Pizza / max | 500°F | 260°C | 10 |