Thing is, in 30+ years of cooking, I haven't had an issue yet.
I know how I prep my food, where it comes from etc. I've always bought meat from local butchers who get it from local farmers. I've also met these farmers and saw how they raise their animals.
So this is how you help others?
Many want to know:
How do I know if I got through the danger zone in time, if I don't probe the meat?
Don't probe it, just get the outer 1/2" through, without probing it.
How do I know know for sure if the outer 1/2" got through the danger zone, if I don't break the surface?
"AKI" Answers to all people wanting to know, including Newbis:
It's plenty hot. (Oh?)
I just know. (I'm brilliant)
I Assume. (Duh)
I have a lot of experience. (Yea!!!!)
Thing is, in 30+ years of cooking, I haven't had an issue yet. [color= rgb(24, 24, 24)] [/color](Wow!)
I know how I prep my food, where it comes from etc. (Then it doesn't matter how you cook it?)
I've always bought meat from local butchers who get it from local farmers. (Another great answer)
I've also met these farmers and saw how they raise their animals. (That makes them bacteria free?)
Which one of your answers above will help anyone trying to learn.
Instead of bragging about your vast experience & know how, share some of it with others. Answer the questions. With all of your experience & brilliance, you must know the answer.
Sounds like I'm being a smart-azz, but look at your answers to the questions.