These are questions that I often found myself asking when cooking. It’s likely that you have wondered the same things:
- “What temperature should I cook this meat to?”
- Beef/Pork/Veal/Lamb = 145 degrees F
- Ground Meats = 160 degrees F
- Poultry = 165 degrees F
- Ham = 145 degrees F
- Fish = 145 degrees F
- Leftovers = 165 degrees F
- Casseroles = 165 degrees F
- If a recipe calls for a certain type of vinegar, but I have a different one, is that okay?
- Yes. Most recipes allow substitutes and typically vinegars are interchangeable. Just be aware of the different flavor profiles. You may stumble upon a tasty change.
- How much is a pinch?
- A recipe instruction such as a pinch of salt is mostly subjective. A lot of recipes use it to mean a small amount but if you are someone who enjoys more salt with their food items, then “your pinch” can be bigger than someone else’s.