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anxiety makes it difficult for me to eat meat that I've cooked myself, bc I have no idea if there's undercooked bits in there and I don't wanna DIE

If the chicken filet is TOASTED on the outside there's NO WAY it's undercooked inside, right??


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in reply to @capydiem's post:

overly obvious suggestion: instant read temp probe? I'm kind of the same and it's nice to just be able to stab it in 4 different places and know for sure it's at temp or temped enough, the tip is really narrow so you don't really ruin anything with it

We've had good luck with our "Lavatools PT12 Javelin", which is a really cheap version of the (very well regarded) Thermoworks Thermapen. Not sure what pricing and availability is like where you are, here the former is a quarter the price of the latter (about 25 USD).

Meat Thermometer. They're like 10 bucks. Also, you could just, yknow, cut it open first. If there's no pink, you can safely say you're well into the 'safe' territory. Though that sliiightly gets skewed when dealing with old hamburger, and sometimes chicken.

Meat thermometer is a good and cheap investment. Also if you HAVE had a problem with charred-outside-but-undercooked-inside, experiment with your heat control. It may be that cooking for longer at a lower temp works best for your oven, since they're not all built the same.