I was going to post the same thing, so I'll upvote your post instead. I think there's a misunderstanding here that for meat to be done, it needs to stay above t

I was going to post the same thing, so I'll upvote your post instead. I think there's a misunderstanding here that for meat to be done, it needs to stay above temperature X for Y minutes. In reality, the chemical reactions occur in milliseconds once you reach the required temperature.