Comment on Procedural Knowledge Gaps

Mon, 07 Feb 2011 12:35:28 GMT

Pork and chicken should be cooked all the way through. If you're not sure whether it's done, you can cut it open and have a look.

With beef and lamb, you only need to ensure that the outer surface is cooked - whether you want it cooked all the way through is just a matter of personal taste. However, if it's minced, you should cook it all the way (it has formerly-outer-surfaces in the middle).

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