Here I’ve posted a general finished temperature chart for easy reference. The USDA recommends 145F for steaks and 160F for ground meat, but do not let that stand in your way of maximizing your flavors. I prefer my steaks between… Continue Reading
Essential for making the most of recipes from around the world. This is just a basic chart, I’m working on making an actual conversion calculator, but feel free to pin this, print it out, bookmark it. This will help make… Continue Reading
Just a friendly reminder and word of warning if you are freezing your stock in mason jars. LEAVE HEADROOM.