Guide

Pull 3–5°F below target. Rest does the last bit of cooking.

• Blue

  Cool, deep crimson

  115°F46°C

• Rare

  Cool red center

  125°F52°C

• Medium-rare

  Warm red — the house default

  130°F54°C

• Medium

  Pink throughout

  140°F60°C

• Medium-well

  Hint of pink

  150°F66°C

• Well

  USDA well-done

  160°F71°C

Modern pork is safe at 145°F with a rest. 160°F is leftover-dry.

• Blush (chef)

  USDA chops & loin + 3 min rest

  145°F63°C

• Ground pork

  160°F71°C

• Shoulder, pull

  Collagen melted, shreds

  195°F91°C

Breast dries past 150°F if you hold it there. Thigh wants 175°F.

• Breast (chef)

  Hold a few minutes; juices run clear

  150°F66°C

• Breast (USDA)

  165°F74°C

• Thigh / dark

  Connective tissue relaxed

  175°F79°C

• Whole bird

  At the thickest thigh

  165°F74°C

Salmon is at its best translucent. White fish flakes a little later.

• Salmon, medium-rare

  120°F49°C

• Salmon, USDA

  145°F63°C

• White fish, just done

  130°F54°C

• Tuna, seared rare

  Cold center, hot crust

  110°F43°C

Internal temp tells you more than color. Probe the center.

• Enriched doughs

  190°F88°C

• Lean bread

  190–210°F depending on loaf

  200°F93°C

• Custard set

  Crème anglaise nappe

  175°F79°C

• Cheesecake

  Wobble in the center

  150°F66°C

A clip-on thermometer, a cold-water bowl, and no distractions.

• Thread

  230°F110°C

• Soft ball

  Fudge, fondant

  235°F113°C

• Firm ball

  Caramels

  245°F118°C

• Hard ball

  Nougat, marshmallow

  250°F121°C

• Soft crack

  Toffee, butterscotch

  270°F132°C

• Hard crack

  Brittles, lollipops

  300°F149°C

• Caramel

  Watch the color, not just the number

  320°F160°C

Boiling point drops about 1°F per 500 feet of elevation.

• Poach

  Bare shiver

  160°F71°C

• Simmer

  Lazy bubbles

  180°F82°C

• Boil (sea level)

  212°F100°C