Kimochi Whyui (Why? Why? Why? Why? Why? Why? Why?) on Nostr: cooking meats without measuring temps takes experience, you should definitely be ...
cooking meats without measuring temps takes experience, you should definitely be measuring if youre inexperienced and nervous about it.
undercooked pork and chicken wont kill you if you get fresh good quality meat (aka 1st world country), but it tastes/looks off. if you notice that, just put it back on the stove/oven for a few minutes. you can cut in the middle of the meat before eating to see if theres any pink, its harder to notice for chicken so the rule of thumb is "clear juices" (i never really understood what that meant).
but if youre planning on doing the cut strat, remember that letting the meat sit off the heat for 1-2 minutes will finish interior cooking, you stop that once you cut and let the heat/juice escape.
undercooked pork and chicken wont kill you if you get fresh good quality meat (aka 1st world country), but it tastes/looks off. if you notice that, just put it back on the stove/oven for a few minutes. you can cut in the middle of the meat before eating to see if theres any pink, its harder to notice for chicken so the rule of thumb is "clear juices" (i never really understood what that meant).
but if youre planning on doing the cut strat, remember that letting the meat sit off the heat for 1-2 minutes will finish interior cooking, you stop that once you cut and let the heat/juice escape.