We’ve all overcooked a piece of meat or poultry. The last thing you want is for that gorgeous (and expensive) strip steak—the one you’re planning on searing in a cast-iron skillet—to go from a perfect medium-rare to boot leather sitting on your plate beside those potatoes (potatoes that you roasted in duck fat, no less). Or what about that whole chicken you've been salting all day and planned to cook for dinner after work? Overcook that bird and you'll be chewing on some majorly chalky chicken.
But it doesn't have to be that way! The best way to prevent overcooking your steak and chicken is to invest in an instant-read thermometer and learn how to properly temp your food. Fortunately, we can help with both.