If you find yourself overcooking or undercooking food, might I suggest this snazzy little tool? Yes, it’s a bit spendy, but isn’t your dining enjoyment worth it? I learned about Thermoworks’ Thermapen while reading Cook’s Illustrated. As Cook’s is apt to do, they rate what they think works the best in the kitchen. Fine by me if someone else does the research. But this little wonder can instantly read internal temps of food, which is really the only way to know if things are done. Take solace in that there are tools to help us avoid grey, dry meat that leaves us grasping for the ladle to spoon on more sauce.
Here is a nice little breakdown for knowing temps.