Manage the heat, let the meat cook, and you'll get fantastic results.
I don't exactly know what it means to be ready. A cake when the oven timer goes off? Am I fully baked, or only half-baked?
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.
I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.
The most important quality any piece of writing can have is doneness.
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.
