Cooking with ADHD was impossible. These 5 techniques helped me find joy in the kitchen

Pressure Cooking Food Science

While the recommended internal temperatures ensure destruction of pathogens in food, doneness reflects subjective qualities such as the appearance, texture, and optimum flavor of a food. Research has shown that these indicators are not reliable for safety. Only a food thermometer can be relied upon to accurately ensure bacterial destruction. Visual signs of doneness should be reserved for situations in which doneness is reached after the food has reached a safe temperature. It’s just as safe to cook cuts of pork to 145 º F with a three-minute rest time as it is to cook them to 160 ºF, the previously recommended temperature, with no rest time.

• The main takeaway I got from this book is the sheer magnitude of how much we as a species shape our food for our diverse and often competing needs and desires, and have for thousands of years.
• Conversely, protein

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