After ruining many hunks of meat over the years through overcooking or cutting them open before they were done, I decided we would be much better off with a cheap digital instant-read thermometer. I'm not sure how we ever got along without it! (Oh yeah, all the improperly cooked meat.) Here are some action shots.
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| I actually over-cooked this pork loin because we couldn't hear the very loud thermometer from the deck (see Deck Drinks). At least I knew it was over-done before I sliced it! |
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| I stayed in the kitchen in order to make sure this filet mignon came out perfectly. |
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| And it did! Served with espresso balsamic glaze on a bed of cress (we were not fans of the cress). |
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