Why stabbing the meat is safe?

Why poke and guess and try to be a macho?

You cannot tell when chicken is safe by looking at the color of juices

This is a Myth!!!

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Best Method• For a home cook, a

Thermometer will make your meat perfect every time & protect against food borne illness.

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Be a Pro• To be honest I am a strong

advocate of using Thermometer for all my cooking needs

• Tiffin Talks Digital Thermometer is the best choice video

Some Questions?• Does probing a meat cause

juices to leak out?• Grill experts advise: Do not

flip or puncture your meat with a knife/fork to prevent meat from getting dry.

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Structure of a Meatfasciculi (bundles of fibres), •fibres (large cells), •fibrils (organelles)•filaments (protein filaments)

The Truth is• There is no seal or moisture

barrier on the surface of your meat. Water gets out by dripping and evaporation during cooking.

• Meat is not a balloon. Poking a hole doesn't deflate the meat .

• The fastest way to loose moisture is to overcook the meat.

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• If you stick a thermometer probe into the meat at most you will loose 1 drop

• If you use modern digital thermometers like Tiffin Talks which has a thin probe with calibration function you will hardly loose any juices and your Steak will be perfect every time.

• So stop worrying & start cooking• Buy at Amazon

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