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I have two recipes in mind. One is a chili recipe, where you crumble ground beef and ground sausage. The recipe helpfully lets you know that the internal temp should be 160 degrees Fahrenheit. Is it just me or is it rather hard to measure the temperature of the inside of a crumbled bit of meat?
There was also the recipe I read where you wrap rice in banana leaves and boil them for x minutes or "until the rice is cooked". But you also aren't supposed to unwrap the banana leaves until after its done and it's been cooled. Are you supposed to use xray vision to see how cooked the rice is? Am I being dumb or are these actually odd things to add to recipes?