Victoria C
New member
tonight i cooked porkchops and they were very obviously done (a little dry and a little burnt LOL) but when i stuck the with the meat thermometer, they would NOT reach 165 *F. Could it be because they were too dry? Or does anyone have a different idea?
Ive had chicken reach 165*F then checked the next piece and it didn't, too. And Im OCD so I if I dont see in on the thermometer, I cant eat it,
Ive had chicken reach 165*F then checked the next piece and it didn't, too. And Im OCD so I if I dont see in on the thermometer, I cant eat it,