Trying to adapt a favorite recipe for a gluten-free variation? Try a blend of 1 part each tapioca starch, cornstarch and rice flour. For each cup of blend, add 1 tsp. potato flour. Alternatively, try a blend of 1 part tapioca starch, 2 parts potato starch and 6 parts rice flour.
To properly use your thermometer, insert it in the center of the thickest part of your meat or poultry, away from bone, fat and gristle – sideways in the case of thin cuts or pieces. Test whole poultry in the inner thigh near the breast.
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Use sugary BBQ sauces after cooking or during the last few minutes of grilling time to minimize possible burning.
When forming burgers, make the burger slightly thinner in the middle to account for the fact that burgers swell when cooking.