I don't really buy in to your theory that thermometers are the only way to cook meat safely. Do you have data to back your claims?When I cook I use the thermometer to know when it is time to start checking to see if the meat is done. Yes, when the thermometer beeps I then check the juices. When the juices are clear, the meat is done. Since clear juices indicate a coagulation of proteins from the heat, it makes more sense to me that clear juices would be a better indicator of the meat being done. A thermometer can only tell you if the meat at the tip is done, but juices represent the entire piece of meat all at once.But I don't have the facilities to test if thermometer-done meat is better cooked than clear-juices-done meat.

I think the cutting board's clean. The chicken breast was resting on a piece of saran wrap. You can see him unwrapping the chicken right before it goes in the pan.BUT he did reach into the open dish of salt right after moving the chicken around in the pan with his fingers. My time spent working in the lab taught me not to contaminate the stock :-P