View attachment 7568010
I'm no professional chef, but when you're baking meat in an oven, isn't this nonsensical for instructions? Jack wants you to to pick a random oven temperature (he doesn't even suggest one) and then pop the tray out every, uh, few minutes or something to see the internal temp of the meat with a handheld thermometer. And then once it hits 160, you're supposed to add sauce and, as before, not cook it 5 more minutes, but 5 more degrees.
Also, this is a man who has been a "chef" for 30 years and says things like "Chicken thighs could take... 20 minutes... 30 minutes... I don't know." and "Watch it carefully if it's thighs. Chicken breast takes longer." even though chicken breast being virtually fat free means it's prone to turning out extremely dry if you don't watch it carefully. Of course, as someone who habitually undercooks meat, he may not have experience that outcome before.