Quick read thermometer is essential. Do you not cook pork chops because they come out as dry, flavorless pucks? Thermometer fixes that. No more guessing how many minutes per inch of thickness at whatever temp, just look up what “doness” you want, and check them every few minutes.
Quick read thermometer is essential. Do you not cook pork chops because they come out as dry, flavorless pucks? Thermometer fixes that. No more guessing how many minutes per inch of thickness at whatever temp, just look up what “doness” you want, and check them every few minutes.
Also, digital kitchen scale, and onion goggles.
For the onion googles:
Get a USB fan and a powerbank and aim it over your cutting surface.