Throughcooked

Throughcooked is a nonstandard culinary term used to describe food that has been cooked completely through to the center, leaving no raw or pink portions. It is commonly applied to meat and poultry but can be used for vegetables in some contexts. The term signals a preference for safety and uniform doneness over specific texture profiles.

The word is a compound of through and cooked and does not appear in formal culinary vocabulary. It is most often found in home-cook guides, online recipes, and informal instruction, where cooks emphasize achieving a fully cooked state. In professional kitchens, cooks might describe the target as “fully cooked” or “well done,” but the underlying concept remains the same.

Safety and temperatures are central to throughcooking. Internal temperatures should meet food-safety guidelines for the item. For example, chicken and turkey are typically cooked to at least 165°F (74°C). Pork is commonly cooked to around 145°F (63°C) with a rest, though some cooks aim higher for throughcooked results. For beef, ground beef is generally considered safe at about 160°F (71°C); whole cuts can vary, with well-done equivalents reaching higher temps. Carryover cooking should be anticipated when removing food from heat.

Culinary considerations include a potential increase in dryness and a loss of juiciness with throughcooked preparations, especially in lean cuts or high-heat methods. Techniques such as braising, slow cooking, or finishing with a sear after sous vide can help sustain flavor while ensuring the center is fully cooked.

See also: Doneness, Food safety, Internal temperature, Carryover cooking, Well done.