I've been cooking some Tilapia smothered in basil sauce which btw is pretty fucking tasty and despite the Tilapia tasting like it was cooked through and through, if I don't cook it long enough, I'll get gut wrenching stomach pains which take a few hours to dissipate (4 hours+?). So instead of cooking this Tilapia in the toaster oven for 10 minutes from a non pre-heated temperature, I now cook it for 13 minutes. It tastes exactly the same whether 10 minutes or 13 minutes, just as hot and everything, yet somehow 10 minutes = tasty but eventual gut wrenching pain and 13 minutes = tasty and no adverse side effects except posting on ATOT about proper cooking time of Tilapia.
I guess the PSA sums things up like this: Just because it feels hot through and through, tastes great and everything, doesn't mean that it's fully cooked..
I guess the PSA sums things up like this: Just because it feels hot through and through, tastes great and everything, doesn't mean that it's fully cooked..