Don't expect that you'll enjoy taking oregano oil, even if you love Greek food. It has a much more potent taste in oil form, so be prepared! Because oregano oil in its pure form is so strong, it should only be used when diluted; try a ratio of one part oregano oil to three parts carrier oil, such as olive oil.
To pasteurize meat, USDA and my chart give us minimum temperatures, like 165Â°F for poultry and 145Â°F for fish. But if you dig into the data by USDA scientists, you learn that this is a distillation of the facts designed to make things easy for the public. Pasteurization of meat is not just a matter of temperature.
This is less so if the chicken is washed or the veins cleaned. The key is temperature, not color. If you have a meat thermometer, aim for 165-170Â°F (74-77Â°C), keeping in mind that meat will continue cooking for 5-10Â°F (3-6Â°C) once it's pulled and allowed to rest for 5 minutes.he key is temperature, not color. If you have a meat thermometer, aim for 165-170Â°F (74-77Â°C), keeping in mind that meat will continue cooking for 5-10Â°F (3-6Â°C) once it's pulled and allowed to rest for 5 minutes.