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Good morning Usman! Have you ever heard of "temping" food? Cheryle Jones Syracuse's brother-in-law often teases her about "temping" whatever she's cooking - taking the temperature of her food to make sure that it has reached a safe point before serving it. Since this is such a vital process for food safety, Cheryle has written a brand-new post about cooking ground meat safely. In Temp That Burger, Cheryle covers the pitfalls associated with judging doneness by color, offering a step-by-step guide to using instant read thermometers instead. She also discusses why it's extra important to cook ground meat thoroughly, laying out the science of foodborne illness with ease and clarity. This is really a post you won't want to miss! The new handout that comes with it is just one more bonus. Best, Judy Doherty, PC II
Chef, Publisher and Founder
Food and Health Communications, Inc | 
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