My ammamma never used a thermometer; her rule was, for chicken and mutton, cook until the juices run clear, not pink. For fish and prawns, it’s done when it turns firm and white, almost flaky. The pork? Oh, we never cooked it at home, khuda hafiz, so I’ll stick to what I know. My own trick is to poke a knife into the thickest part of the mutton curry—if it slides in like through soft butter, the pot is ready.
#food
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