Prep Secrets of the Pros
Handy tips straight from the LAWRY'S® kitchen.
STAY SHARPUse a piece of steel wool to sharpen kitchen shears.
PREVENT A MESSKeep noodles, spaghetti and other starches from boiling over by rubbing the inside of the pot with vegetable oil.
CRISPIER SPUDSLet raw potatoes stand in cold water for a half an hour before frying. Your fries should be noticeably crispier!
WHITER & BRIGHTERAdd a little milk to the cooking water to keep cauliflower white.
Cooking Temperatures
| BEEF |
INTERNAL TEMPERATURE (ºF) |
| Medium Rare |
135 - 140 |
| Medium |
145 - 150 |
| Medium Well |
155 - 160 |
| Well Done |
160 and above |
| LAMB |
INTERNAL TEMPERATURE (ºF) |
| Rare |
135 |
| Medium Rare |
140 - 150 |
| Medium |
160 |
| Well Done |
165 and above |
| CHICKEN & TURKEY |
INTERNAL TEMPERATURE (ºF) |
| Minimum safe internal temp |
165 - 175 |
| PORK |
INTERNAL TEMPERATURE (ºF) |
| Minimum safe internal temp |
150 |
| FISH/SEAFOOD |
INTERNAL TEMPERATURE (ºF) |
| Minimum safe internal temp |
145 |
Conversions
| 1 gallon |
equals 4 quarts |
| 1 quart |
equals 2 pints |
| 1 pint |
equals 2 cups |
| 1 cup |
equals 8 oz |
| 3 tsp |
equals 1 tbsp |
| 8 tbsp |
equals 1/2 cup |