While Cooking
Use a meat thermometer. This takes some of the guess work out of when your food is cooked. Remember when you pull it out and let it rest it will continue to cook 5-10 degrees.
For crispy chicken skin, cook skin side down at a lower temperature to start. Lower temperature allows the fat in the skin to render causing a crispy skin. Higher temperatures will result in a more burnt skin.
To lock in juices, sear meat before cooking will help lock in the juices in the meat for a longer cooking period or for a stove top steak.
