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Ingredients
Every card filed under Ingredients, with prep, cook, and level on the face.
Ingredients
Why I Cook Pork to 145°F and Trust the Thermometer, Not the Pink
Prep10–15 minutes
Cook20–30 minutes (depending on cut and thickness)
LevelModerate
On the cardPork (e.g., loin, chop, or tenderloin), Salt, Cooking oil
Cooking pork to an internal temperature of 145°F (63°C) and then letting it rest has become a reliable way to ensure both safety and juiciness.
Ingredients
Master the Maillard Reaction and Cook Meat to the Right Temperature
Prep10–20 minutes
CookVaries by cut and thickness; often 10–60 minutes
LevelModerate
On the cardMeat (beef, pork, lamb, or poultry), Salt, High-smoke-point cooking fat or oil
The Maillard reaction is the set of chemical changes that occurs when amino acids and reducing sugars in food react under high heat, creating the brown crust and savory flavors we associate with roasted, seared, and grilled meats.
Ingredients
Cooking by the Numbers: Why Your Meat Thermometer Is Your Best Friend
Prep5 minutes
Cookvaries by protein and thickness (e.g., 15–60 minutes)
Levelbeginner
On the cardmeat, poultry, or fish, salt, cooking oil or fat
A meat thermometer is the single most reliable tool for determining when protein is safely cooked and optimally tender.
Ingredients
Why You Should Stop Washing Chicken and Start Using a Thermometer
Prep10 minutes
Cook1 to 1.5 hours (depending on size)
LevelBeginner
On the cardWhole chicken, Salt, Black pepper
Washing raw chicken is one of those kitchen habits that feels like common sense.