Confession time, you guys: I’m petrified of undercooking meat and, in turn, making someone sick.
There. I said it.
I’m a pretty good cook, but sometimes, my fear of making someone sick means that I end up with super-cooked pork chops. Or hamburgers. Or steaks. Or [insert protein here].
It’s sad. I mean, no one likes a dry pork loin.
I’d venture a guess to say I’m not alone, too. How many of you moms out there — and dads, too! — stand over the grill or stove and think to yourself, “Is this dinner all coming together correctly? Have I cooked everything the way it needs to be done to be safe for my family? Is there something in that can of green beans that I don’t know about? Maybe the company has recalled them and I don’t know it. Holy crap, what would happen if we all got sick because of something I made?”
So, what’s a gal to do? Whip out the ol’ smartphone and visit www.FoodSafety.gov, of course. For me, the safe minimum cooking temperatures page is exceptionally helpful, as you might have guessed. But there’s more to the website than just safe cooking temps.
Seriously, www.FoodSafety.gov is definitely worth your time, so go check it out.
To see the rest of my 30-day series, check out the links below: