I always goof up whenever I cook pork. I have gone through several cookbooks, online, and manuals, but none could explain the proper meat cooking temperature in consistency with the timings while it is cooked in oven. In fact, whatever meat I prepare, becomes hard after getting cooked. Therefore, I am in a grim need of advice regarding the cooking method of meat. I would really like to know from some cooking expert, what ideally should be meat cooking temperatures in coherence with the timings to prepare tender and juicy meat. Can you please help?
