http://www.thekitchn.com/feedburnermain
Like anything in the kitchen, learning to cook meat to the correct “doneness” comes with time and practice. Eventually, after preparing enough pork loins and whole turkeys, testing for internal temperature will feel less scientific and more second-nature. At some point, you might even able to know if a steak is medium-rare with a just press of a finger.
Filed under: Fitness