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USDA FSIS Safe Minimum Cooking Temperatures
USDA FSIS Safe Minimum Cooking Temperatures is a tier 1 source on AskedWell — Peer-reviewed / governmental / scientific. Highest institutional trust. It's cited in 5 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.
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how to convert… · cooking
How do I convert fahrenheit to celsius?
Exact: °C = (°F − 32) × 5/9. Quick approx: subtract 30 then halve (°C ≈ (°F − 30) ÷ 2). Common: 350°F = 177°C; 400°F = 205°C; 165°F (poultry safe) = 74°C; 212°F = 100°C; 32°F = 0°C.
Why we cite it here: Critical food-safety temps in both units
how to convert… · cooking
How do I convert celsius to fahrenheit?
Exact: °F = (°C × 9/5) + 32, or °F = °C × 1.8 + 32. Quick mental math: double °C then add 30 — accurate within ~2°F. Common: 180°C = 356°F; 200°C = 392°F (~400°F); 100°C = 212°F (boiling); 0°C = 32°F (freezing).
Why we cite it here: Critical food-safety temps in both units
what temperature for… · cooking
What temperature should the pan be to sear a steak?
Cast iron at 500-550°F (260-288°C) for proper Maillard reaction. Stainless steel: 450-500°F (232-260°C). Pan should be smoking lightly when steak hits surface. Steak surface needs 250°F+ contact temperature for crust to form — below this, meat steams instead of browning.
Why we cite it here: Food-safety reference for beef temperatures
what temperature for… · cooking
What internal temperature for chicken?
USDA mandatory: 165°F (74°C) for all poultry, at the thickest thigh part (not breast). Dark meat is better above 175°F (79°C). Breast: pull at 160°F — carryover takes it to 165°F. NEVER below 165°F final — salmonella risk.
Why we cite it here: Federal mandatory cooking temperatures
what temperature for… · cooking
What internal temperature for beef?
Steak medium-rare (canonical): 130-135°F (54-57°C). Rare: 120-125°F. Medium: 140-145°F. Well-done: 160°F+. Ground beef minimum (USDA): 160°F (71°C). Brisket + pulled beef: 195-205°F (90-96°C). Always pull 5°F below target; rest 5-10 minutes for carryover.
Why we cite it here: Government safety reference for all meats
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