Meat is not for everyone.
A mise en place is also indispensable when it comes to keeping your work area clean.
Speaking of hands: wash them.
Instead, store your cleaning for after the fact.
You just need atinybit;one teaspoon of liquid bleach in a quart of water is plenty.
(Serious Eatshas a great write up here.)
Despite what you may have heard, this is perfectly safe; as trichinae are killed at 137F .
(This does not apply to tubes of hamburger you find at the grocery store.)
In terms of taste, it depends on what cut youre dealing with.
Roasts require slightly higher cooking times:135Ffor rare,140Fformedium-rare,150Ffor medium, and155Ffor medium-well.
This does not, however, mean you shouldnt have a go at avoid wasting food.
First, start small, and buy easy-to-cook cuts.
If youre a dark meat-eater, rejoice, for chicken thighs are quite easy to render delicious.
Once youve mastered individual parts of the bird, it’s possible for you to tackle bigger projects.
In terms of steak, the big concern isalwaysovercooking and ruining something beautiful (and expensive).
The best way to avoid this tragic fate?
Dont buy expensive cuts until youre comfortable cooking steak.
I am not, however, suggesting you buy crap meat.
Start by marinading it overnight (or up to 24 hours) in the fridge.
I recommend thismagic miso marinade.
Let rest for five minutes, then devour.
I actually refuse to cook pork chops any other way.
When you eat meat, you eat an animal, and being aware of that is important.
So dont fear bones, embrace them.
Hopefully this has assuaged some of your meat-based fear, and youre ready to get cooking.
