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.
Meat Temperatures & Doneness Chart. The âRemoveâ temperature on the left is the target temperature to remove from heat source. The âIdealâ temperature on the right is the ideal internal temperature after resting. These temperatures are all Fahrenheit. Note, these are not USDA Recommendations. The USDA temperatures are conservatively 10Âº â 15Âº higher because of food safety but not many professional chefs are cooking your medium-rare steak to 150Âº F. You would send it back in an instant.