A 4-pound meatloaf needs to bake at 350 F for two hours and 40 minutes. Check the meatloaf's temperature while it is still in the oven by inserting the thermometer into the center of the loaf. Meatloaf needs to be cooked to an internal temperature of at least 160 F.
The internal color of the meat is not a reliable indicator of doneness. Most meatloaf recipes include nitrate-rich vegetables, such as celery, carrots, onions or peppers, which prevent the ground beef from browning completely. Cover the meatloaf with aluminum foil and allow it to rest for an additional 10 to 15 minutes. During the resting period, the internal temperature will rise to approximately 165 F to 170 F.Learn More
In order to reduce the amount of wild taste, or gaminess, from deer meat, remove the excess fat, bone, connective tissue and other similar items from the broken-down venison meat. Taking steps to ensure that the deer is field-dressed properly, such as making sure that the animal bleeds out properly, will also reduce its gamey taste.Full Answer >
Crabs do not have to be alive when cooked in a pot. Crabs can be humanely killed immediately before the cooking process in several ways.Full Answer >
The tri-tip, which is a sirloin subprimal cut of beef, may be oven roasted in the oven at 425 degrees Fahrenheit for 30 to 35 minutes for medium-rare doneness and 40 to 45 minutes for medium doneness. Since tri-tip cuts have very little fat, roasting in the oven past medium doneness is not a good idea.Full Answer >
To thaw pork chops quickly, place them in a cold tap-water bath. Pork chops require approximately 30 minutes of defrosting time per pound.Full Answer >