Good morning Usman!
One thing that's tough about cooking leaner cuts of meat is the margin of error. If you overcook them, they get dry and unappetizing. If you undercook them, they may not be safe to eat.
I've found that the way to get perfectly-cooked lean meats, every time, is to use a meat thermometer.
Get some fun tips and tricks in the post Using a Meat Thermometer, which comes with a great new PDF handout.
I hope you like it!
Judy Doherty, PC II
Chef, Publisher, and Founder
Food and Health Communications, Inc.
PS: You've just got to see what's new in our store this week!
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