Wayne Gisslen

Tender Meats and Poultry

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Tender meats and poultry are usually cooked in a water bath heated to the exact doneness temperature desired. The lamb loin described above is a typical example. Cooking temperatures usually range from 140° to 149°F (60°–65°C), although higher or lower temperatures are also used, and cooking times may range from 20 to 60 minutes, or sometimes longer.

Remember that if the cooking temperature is within the food danger zone, cooking time must be counted as part of the four-hour rule. For this reason, tender meats and poultry are almost always finished and served immediately after cooking and not chilled and stored for later use.