USDA Recommended Intenal Temperatures for Meat

I thought I'd post this up because I can never find it when I need it. It's basically the temperature the thickest part of a piece of meat should reach when using a meat thermometer.

Beef / Lamb / Veal
Medium Rare ............................ 62.7C (145F)
Medium .................................... 71.1C (160F)
Well done ................................. 76.6C (170F) - Please never eat beef well done! :(

Poultry (ie chicken, turkey, duck)
At the thickest part of the leg..... 73.9C (165F)
Rolled Roast ............................ 73.9C (165F)
Not the actual cavity of the bird!

Pork
Medium .....................................71.1C (160F)
Well done ................................. 76.6C (170F)

Ham
From Raw ................................ 71.1C (160F)
Precooked (ie reheating) .......... 60C    (140F)

Minces/Burgers/Sausages
Poultry ...................................... 73.9C (165F)
Beef/Lamb/Pork/Veal ..............  71.1C (160F)

Happy cooking! 

Gastronomic Sightseeing from a past trip to Singapore Malaysia Hong Kong

Some people like to take picture of scenery when they travel. I derive much more joy from capturing the beauty of a plate of food.  Here's what I managed to find from a recent trip to South East Asia.

Tropical Trifle

This is my spin on a traditional trifle with a tropical themed twist.  It made its first appearance last Boxing day at the family BBQ but I forgot to snap a picture of it in the chaos.  This trifle was commissioned by Mum for a BBQ.

The layers from bottom to top

• Sponge cake drizzled with rum
• Custard
• Pineapple Jelly
• Kiwi fruit
• Mango
• Coconut Agar Jelly
• Whipped cream
• Passionfruit Pulp

Xmas Red Velvet Cupcakes

My contribution to the pre-Xmas luncheon at work.  I made these from a box of supermaket cake mix and used Wilton decorations.  It's hard to tell but I put non-toxic glitter on the cream cheese frosting for "snow" too.  Looking back, I think I should have piped it, but as usual I was baking in the middle of the night and ran out of steam.

Mango and White Chocolate Cheesecake

I feel like a fraud when I tag "baking" on this post.  Most cheesecakes don't go near an oven!  Recipe from Women's Weekly Christmas edition.

The whipped cream in this cheesecake makes it light and fluffy.  The chocolate makes the mixture nicely sweet and not sour at all.

Crush 100g of sweet biscuits (I used Arnott's Nice) in a food processor and combine with 60g of melted butter.  Alternatively put the biscuits in a bag and bash it with a saucepan or rolling pin or frypan.  You get the idea. Press the crumbs into the base of a springform pan with the back of a tablespoon. Melt 200g of white chocolate buttons in the microwave by heating on high for 30 seconds at a time and stirring.  Whip 300ml of cream and set aside.  Beat 500g of cream cheese with 110g of caster sugar.  Fold in whipped cream and melted white chocolate.  Dissolve 1 sachet or 3 tsp of gelatine powder in hot water and add to the cream cheese mixture.  Pour into springform tin and refrigerate overnight.  Add 2 mangoes to the top of the cake before serving.

Portugese Custard Tarts

Cant believe I've been forking out $2.50 a piece for these babies.  They're really easy to make!  Especially if you use ready made frozen puff pastry like I do

In a heavy saucepan, bring 155ml cream and 115ml milk to boil on medium heat. While it is heating, cream together 2 egg yolks and 80g caster sugar until colour pales and ribbons form when beats are lifted from the mixture. With the beaters running, mix in the hot milk-cream mixture gradually.  The put the mixture back into the saucepan and heat gently for about 8 minutes, stirring constantly.  Put this in a pouring jug to cool to room temperature.

Defrost 2 sheets of puff pastry; use butter puff if you're brave because ti's very floppy and hard to work with.   Roll the pastry up into a log and cut into 6 even pieces. Place a piece flat end down in a well buttered muffin tray and push down and out with wet fingers to make the tart casing. Take care you do not have holes or the custard will leak below and form a sticky caramel.  Fill the tart shells 1/3 full and bake at 200 degrees Celsius for 15 to 20 minutes.  By the way, don't be greedy like me and put too much custard in the tarts.  The filling will puff up in the oven and it'll overflow down the sides to make a sticky mess.  Blackened bits on top of the custard is desirable and that's how you know it's ready.

Happy Birthday my Love

Your favourite on your special day xo