Recent content by Endorush

I'm a n00b compared to ya'll, but wanted to ask something... Cooking Digiorno pizzas, I use a pizza stone, and I've been trying something new... The box says (for crisper crust) to cook on the rack for 23-26 mins @ 400F, or to cook (for softer crust) for 25-28 mins at 425F... Anyways, I've...

The last line^ seems important to my question as it's a benefit to more exposure time of the meat surface to the pan. I think since I was a kid I've always had a major problem with overcooked food, and that's had an effect on my approach to cooking. Now that I'm aware of a benefits of letting...

Scroll down to the * * * for the actual question and to skip the details. I'm not an experienced cook, but I cook a lot of ground beef/turkey (mostly turkey for tacos). I notice I cook much differently from nearly everyone else I've seen cook ground beef/turkey. Most people I see will chop...