Cooking NY steaks for a mass of people this weekend, and am not sure I entirely trust my instincts when it comes to doneness. Does anyone know what the proper internal temperatures are for rare, medium rare, medium, etc.?
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy