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  2. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.

  3. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.

  4. Winter pot roast recipe is big game dish with 'tender' taste

    www.aol.com/winter-pot-roast-recipe-big...

    Note: If using beef instead of venison, choose a chuck roast or trimmed brisket. The only difference will be a shorter cook time, 2 to 3 hours. 1 1⁄2 cups whole milk. 1 teaspoon kosher salt.

  5. List of sensors - Wikipedia

    en.wikipedia.org/wiki/List_of_sensors

    Crankshaft position sensor (CKP) Curb feeler; Defect detector; Engine coolant temperature sensor; Hall effect sensor; Wheel speed sensor; Airbag sensors; Automatic transmission speed sensor; Brake fluid pressure sensor; Camshaft position sensor (CMP) Cylinder Head Temperature gauge; Engine crankcase pressure sensor; Exhaust gas temperature ...

  6. Chuck steak - Wikipedia

    en.wikipedia.org/wiki/Chuck_steak

    Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.

  7. Don't Trust The Pop-Up Thermometer In Your Turkey—Here's Why

    www.aol.com/dont-trust-pop-thermometer-turkey...

    Check the temperature in the two thickest parts of the bird, the thighs and the breast, say Baker and Schneider. "Checking both areas ensures they have each reached the safe minimum of 165°F ...

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