Almost all the myths busted in this article I have seen busted in other places and for good reasons. There are one points on which I disagree: The "poke test" i

Almost all the myths busted in this article I have seen busted in other places and for good reasons. There are one points on which I disagree: The "poke test" is not trivially easy, but it is easier than most people think. Squishy is too raw. The moment after it stops being squishy is just right. If you can grok that, you can do the poke test. Secondarily, while it is true that letting meat come up to room temperature does not make a difference by itself, the article does point out that one effective option for seasoning meat is to do it at least 45 minutes before cooking. You might as well let it come up to room temperature in that time, too.