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Joined 5 months ago
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Cake day: February 17th, 2025

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  • To get a crust on any meat, simply dry the surface of the meat as much as you can. Also with a cut like pork chop, pull the chop at like 145 or so. I’m sleepy but you can look up a temperature over time bacterial chart for answers, then target doneness based on what works best for that type of meat. You pull early because residual heat will keep cooking the meat as it rests (unless you slice it right then). If you’re ever in danger of it overcooking just pull and slice immediately to stop any carryover cooking.




  • Okay so I remember seeing this exact post yesterday. Not that this is stolen, like this exact post. I read some of the comments and chuckled because tiny face Charlie Kirk is funny. I saw a picture of him on a video this morning and never realized that HIS FACE IS ACTUALLY KINDA LIKE THAT WHY IS IT SO SMALL AND CENTERED.