joshvegas – Member
Why not just get a meat thermometer blue arsed fly?
Last time I cooked chicken for myself, the next day my arse resembled an old radiator being emptied.
I can cook stews etc as they’re just done by time, I’ve tried nuking meat in the past but it’s just crap.
Chicken is the real risk there rather than other meat types, surely? You’re fine with beef (steaks rather than minced) and pork (same thing), surely, you just have to cook and seal the outside, then work out how to get them cooked to taste?