[SOUND] So chicken, you go 158 to 163 is generally good. When you're done and resting, and everybody understands what resting meats is and why. I'll explain it most succinctly as this. If meat is a piece of sponge And you soak it in water, then apply it to heat. All the water rushes to the center, right? But if you take it out, all that water will then resume the place from once it came in the sponge. Meats the same way, you cook it, all the liquid and moisture comes to center, you immediately cut it after it comes off the heat. You get this [SOUND] Everywhere spell that too. And then you look at the meat and it's got a red dot center and completely gray very unappetizing look to it. It's because that little blotch in the center once held all the water that is now on the card liquid. Liquid and blood and beautifulness is now on the cutting board and you didn't give it a chance to rehabitate all the area where it came from, does that make sense? Yes. Nice.