Meat, Fish, and Diary
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In the United States and other countries, eggs are sorted into categories based on their weight. Using the USDA’s sizing standards, the weight of an egg based on size is as follows:

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Grilling the perfect hamburger is both an art and a science. One of the key factors that contribute to a juicy, delicious burger is cooking it to the right temperature. This Hamburger Temperature Guide, complete with a Temperature Chart, will help you cook your burgers to perfection every time, whether you prefer them rare, medium-rare, medium, medium-well, or well-done.

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The appropriate internal temperature for cooked chicken thighs is 165°F (74°C). This temperature is crucial in ensuring the elimination of harmful bacteria. To accurately measure the internal temperature, it is necessary to use a reliable meat thermometer.

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Like most fresh fish produce, crab legs have a short shelf life when kept in the refrigerator, but you can extend their shelf life considerably by keeping them in the freezer. They will maintain peak condition for up to 6 months in the freezer, and will still be safe to eat beyond this.

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Lamb is a delicious option for those looking to spice up their meal rotation, but it can be difficult to prepare properly. Success relies on careful monitoring of both cooking time and temperature. Lamb can become tough and dry if overcooked, and undercooked and unsafe to eat if not cooked long enough.

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Here we’ll discover cover the most common types or themes of charcuterie boards, how to choose the right one and what to put on a charcuterie board.

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The recommended serving size per guest is half a pound of crab legs. Feel free to increase the serving size based on how hungry your guests are. Some people can devour up to 2 pounds of crab legs!

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1 pound is equivalent to 16 ounces, regardless of what you’re measuring. So, a pound of meat, a pound of flour, or a pound of steak sauce will weigh exactly 16 ounces.

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When uncooked, a single whole chicken wing weighs just about 3.5 ounces. So, you would need between 4 and 5 chicken wings to reach 1 pound.

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In a 1-pound sack, you can expect to get between 25 and 30 crawfish.

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Avocado oil is the ideal type of oil used for deep-frying turkeys. It has a smoke point of 520°F, so it won’t discolor your turkey. Avocado oil has a flash point of 600°F, so it doesn’t catch fire as easily as other types of fats.

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When deep-frying a turkey, you should use enough oil to cover the bird when it’s in the stockpot. For a 12- or 15-pound bird, 4 to 5 gallons of a high-smoke-point oil—e.g., avocado or peanut oil—should be enough.