The protein module · 32 steps · instant PDF
The Sunday Ninety

The protein

Chicken breast forgives about four degrees.

Thirty-two steps: what dry actually is, the two-minute fix that matters more than brining, how much salt and when, the published temperatures for every protein, and five formats that stop a week repeating.

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Cooked chicken, sliced
The Chicken ProblemA window of about four degrees between safe and dry. Everything here widens it or measures it.

The numbers, not a guess: Poultry 74 °C / 165 °F, ground meat 71 °C / 160 °F, whole cuts 63 °C / 145 °F with a three-minute rest — measured, never guessed. Cooked food sits out no more than two hours, goes into a fridge at or below 5 °C / 41 °F, and is eaten within three to four days.

Cooked chicken, sliced

Sound familiar?

Dry on Monday, worse on Wednesday?

Lean meat has almost no fat and no connective tissue, so there is nothing to disguise overcooking. A pork shoulder forgives an hour; a chicken breast forgives about four degrees.

And prep chicken gets cooked twice — the reheat is the second time. That is why Wednesday is worse than Monday, and it is entirely fixable.

The Chicken Problem — a drawn plate

What is inside

Here is exactly what you will learn.

Even thickness, salt ahead, a measured temperature — and five ways to eat it.

  • What dry actually is, and why adding sauce does not fix it
  • The two-minute fix that matters more than brining and costs nothing
  • How much salt, and how long before — dry brine and wet brine
  • The published temperature for every protein, and why colour is not a test
  • Carryover, and why pulling at the target is already too late
  • Five formats that turn one cooked protein into a week

Two minutes, free

Even thickness beats every other fix in this book.

A breast is thick at one end and thin at the other. By the time the thick end is safe, the thin end is ruined — and two minutes with a heavy pan solves it.

Yes — fix my chicken — only $10.00One-time payment · 60-day money-back guarantee
Cooked chicken, sliced

Why this one works

The Chicken Problem gives you this.

Even thickness first

Pound or butterfly to about two centimetres. The largest single improvement available, and it is free.

One per cent salt

By weight, uncovered in the fridge, an hour to a day. It widens the margin for error and seasons all the way through.

Measured, never guessed

Poultry 74 °C / 165 °F. Ground meat 71 °C / 160 °F. Whole cuts 63 °C / 145 °F with a three-minute rest.

Inside the file

Thirty-two steps, five chapters

A page from the The Chicken Problem PDF
An actual page from the PDF, at full size
  • Why it goes dry — the four-degree window, thickness, carryover and resting
  • Salt, before anything — dry brine, wet brine, what not to put in one, and the cross-contamination rules
  • Heat, and the number — the sheet pan, the pan, poaching, thighs, and cooking for the fridge
  • The five ways — bowl, wrap, salad, soup and the pan format
  • Beyond chicken — ground meat, pork and beef, fish, eggs and beans

Where this lands in the eight weeks

  • Wk 06A second protein — Two pans, one oven, four days. The week stops being the same thing four times.

What you get

A 43-page PDF, 6 × 9 inches

Thirty-two numbered steps, each on its own page, from the mechanism to the week.

  • Steps32
  • Chapters5
  • Pages43
  • Format6 × 9 in
  • Every step on one page: what you need, how it goes, the numbers, and where it goes wrong
  • The published food-safety temperatures, plainly, at the front
  • A one-page summary of the whole module at the back
  • Prints on ordinary paper, reads on a phone

If nothing else works

Switch to thighs this week.

Their window is measured in minutes rather than degrees, they are cheaper, and they reheat better. Thirty-two steps, with a 60-day money-back guarantee.

Yes — fix my chicken — only $10.00One-time payment · 60-day money-back guarantee
Cooked chicken, sliced

The Chicken Problem

Even thickness, salt ahead, a measured temperature — and five ways to eat it.

  • What dry actually is, and why adding sauce does not fix it
  • The two-minute fix that matters more than brining and costs nothing
  • How much salt, and how long before — dry brine and wet brine
  • The published temperature for every protein, and why colour is not a test
  • Carryover, and why pulling at the target is already too late

US$ 10.00one-time

Yes — fix my chicken — only $10.00One-time payment · 60-day money-back guarantee

Checkout opens shortly. Nothing is charged today.

Instant digital download. One-time payment of $10.00, with a 60-day money-back guarantee. Educational material about cooking — not nutrition advice, not a diet plan and not a weight-loss programme. How much you should eat is a question for a doctor or a registered dietitian.

60days

60-day money-back guarantee

If the ebook is not what you expected, write within 60 days and you get your money back in full. You keep the file. No form, nothing to return, and you do not have to explain why.

Important purchase information

Delivery
A digital ebook in PDF form. Right after your purchase you receive an email with a secure download link, and the same link on the page you land on. Nothing is shipped.
What it is
Educational material about cooking. Not nutrition advice, not a diet plan and not a weight-loss programme. It makes no claim about your body.
Payment
One-time payment of $10.00. No subscription and nothing further to buy.
Refund
60-day money-back guarantee, in full, with the file kept.

Frequently asked questions

Do I really need a thermometer?

Yes, and it is the only piece of equipment this collection insists on. Cooking lean protein by eye is how people serve food that is either dry or unsafe.

Is this only about chicken?

The last chapter covers ground meat, pork, beef, fish, eggs and beans. The three rules are the same; only the number changes.

Where do the temperatures come from?

They are the published food-safety numbers, and the book says so rather than quoting a technique from a video.

Will it stop my prep chicken being dry on Wednesday?

That is the chapter on cooking for the fridge: cook to the number and never past it, store it whole, reheat only the portion you are eating.

What format is it?

A PDF, 6 × 9 inches, for a phone or for printing.

What if it is not for me?

Write within 60 days and you get your money back in full. You keep the file.

Four degrees, measured

Even thickness, salt ahead, and a thermometer.

Yes — fix my chicken — only $10.00One-time payment · 60-day money-back guarantee

This is educational material about cooking and about running a kitchen. It is not nutrition advice, not a diet plan, not a medical treatment and not a weight-loss programme. How much you should eat is a question for a doctor or a registered dietitian who knows your history. Food allergies and medical conditions are yours and your doctor's, not a cookbook's.

The Chicken Problem $10.00 one-time · 60-day money-back guarantee
Yes — fix my chicken — $10.00