Ask Lemmy

Didn't in the past, then got a digital one with a magnet so it sticks to the fridge and has safe temps for different meats on the back. Now I use it all the time

I was so confused for a moment

Is that a euphemism?!

Hell yeah I do and now my meat is always cooked to perfection!

Only until I get the hang of a cooking technique - once I figure out something always takes 20 minutes to get there, I just do 20 minutes.

Found this and wanted to share! Thanks for the tip 🤯

(via [https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast]("Chicken" https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#%3A%7E%3Atext=Pasteurization+Time+for-%2CChicken%2C-With+5%25+Fat))

Yes. My meat thermometer is a fire and forget type where it automatically shuts off the heat once it reaches a certain temperature or preconfigured meat setting. It makes the air fryer a wonderful appliance when working on other foods simultaneously. Plus, I don't have to worry about unsafe temps, or overcooked food.

For what?

I'm a pretty experienced chef and worked in kitchens for almost 10 years. I liked to pride myself in making steaks on temp by just touch or even looking at it, depending on the cut of course. But when it comes to things like chicken, absolutely. If I wing it (get it?) I end up overcooking it to "be safe." But with a thermometer you can get it just right without ruining the chicken. I used to hate chicken when I was a kid because my parents always over cooked it to hell and back. Nowadays, now that I know how to cook chicken and use a thermometer, chicken is easily my favorite meat.

Yes and always. Between learning how to reverse sear and using a meat thermometer, my steak game gained 99 levels once I had quantitative data as to the actual temperature of the meat.

I'm sure there are savants out there that can tell doneness by poke or reading thrown rat bones but most of us without a thermometer are only pretending to know and likely ruining an expensive piece of meat.

Only for whole birds, everything else I pretty much low and slow cook so I know its done, and steaks I eat bloody.

Depends on the meat, if it's beef, I don't. If it's poultry or pork, yes, because I don't trust myself enough to not get food poisoning.

For roasts, yes. For steaks, no.

I use mans natural thermometer. It has never failed me. I am also to broke to afford a real one

Im vegan

Yes. A good one (reads fast, replaceable parts) makesoit easier to cook.

for brisket and pork shoulder in the smoking chamber, or turkey in the oven, but never when cooking any meat on a skillet or in a crockpot

Yep. I use an instant-read thermometer wherever I'm cooking whole pieces of meat. If I've cut it intobite-sized pieces, I do not. I don't cook beef at home anymore, but would only use it for things like roasts.

Yes, when I have a flu.

Yes, for meats and breads.

Yep. I also keep an infrared thermometer in my kitchen. Sometimes it's really nice to know the surface temp of a pan too.

Yeah, mostly for turkey times, but also to make sure the water coming from my sink isn't boiling.

It is boiling, so more to make sure my attempts to cool it worked. Which those work fine.

I am a bit late to the party. Yes, I have a meat thermometer. No, I do not use it for meat, poultry or other animal matter. I do not cook meat that often and when I do, I usually know how to properly cook it without using a thermometer from experience. It's not that difficult unless you roast entire birds or anything.

I occasionally use it for measuring temperatures when brewing beer. I have a digital thermometer with a wide range (-40C to +200C-ish) and use it to check the temperature of the wort when pitching the yeast.

Yep. ThermoWorks is the brand I have.

Pretty much only for poultry.