Buy a meat thermometer! And use it... Measuring the internal temperature of the thickest part of meat is the only surefire way to know if it's done (i.e. safe to eat). Different meats have different target temperatures. Know them.
• Steaks and Roasts – 145°F
• Pork – 145°F
• Ground meats – 160°F
• Poultry – 165°F
• Stuffed Meats & Casseroles – 165°F
• Leftovers, Reheated – 165°F
The OCD in me forces my hand to do this everytime I cook, so I thought I would share.
How to Create Faux Reclaimed Wood Countertops
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Achieve the rustic charm of reclaimed wood countertops without the cost or
hassle with this easy DIY guide which uses new wood and some creative
staining...
4 months ago
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