Curious Kitchen: FAQs
Temperature
What’s the safe internal temperature for chicken?
165 °F (74 °C) measured in the thickest part.
How do I cook steak to medium-rare?
Sear both sides, then finish to 130–135 °F internal; rest 5 min.
What’s the perfect temp for pork chops?
145 °F (63 °C) followed by a 3 min rest.
How do I know fish is done?
145 °F (63 °C) or flesh turns opaque and flakes easily.
What temp for ground beef or turkey?
160 °F (71 °C) for safety.
How long should I marinate meat?
15 min–24 h; acidic marinades max 2–4 h to avoid mush.
Which oil is best for high-heat cooking?
Avocado, peanut, or sunflower oil (smoke point > 400 °F).
Sauces
How do I prevent sauces from burning?
Stir often, use medium heat and a heavy-bottomed pan.
What’s the easiest way to thicken a sauce?
Whisk in a cornstarch slurry or a roux; or simmer to reduce.
Keeping it Fresh
How can I test if eggs are fresh?
Float in water—fresh eggs sink, older eggs float.
How can I keep fresh herbs longer?
Store stems in water with a loose bag over leaves in the fridge.
Ratios
What’s the perfect vinaigrette ratio?
3 parts oil : 1 part acid, emulsified with mustard.
Rice & Pasta
How do I keep rice from sticking?
Rinse grains, use correct water ratio, simmer gently, then rest covered
How do I get pasta al dente?
Cook 1–2 min less than package; it should be tender with a slight bite.
Random
How should I store leftovers safely?
Cool quickly, refrigerate within 2 h in shallow airtight containers; eat within 3–4 days.
How do I soften butter quickly?
Grate, cube, or press between parchment layers.
Slicing & Dicing
Why rest meat before slicing?
5–10 min rest lets juices redistribute for a juicier bite.
How do I chop onions without tears?
Chill onion, use a sharp knife, cut root last, and ventilate.
How do I measure flour accurately?
Fluff, spoon into the cup, then level off; or use a scale.
What’s the best way to sharpen a knife?
Use a whetstone: start coarse, then fine grit, at a ~20° angle.
