Ask Lemmy

Yes.

Is that a euphemism?!

100% but I like in the bird stuffing.

I always use one and the feeling when the meat just kisses the done temperature while it’s resting is almost as good as sex.

Nah. What's the Benefit of using one?

I was so confused for a moment

I use for chicken and fish. As others have stated, it's as much to prevent overcooking as to ensure doneness. Especially with uneven sized filets it helps to know which ones to remove to rest and which to leave in a little longer.

Yes.

I have one of those ones with an external probe, so I just set the temp I want on the thermometer and it beeps when the food is done.

Sometimes. Probably should more often, but when you cook something enough times to know when it's done, it makes it a bit redundant.

Depends on what I'm cooking, but always for chicken breasts. Roasting at a high temperature works great (it's not the only way), but can mean the overcooking time is pretty small. It's an easy way to respect the bird and get the best results possible.

Thighs on the other hand, I just go by eye, you really have to try hard to overcook those.

Might be worth noting that using a thermometer well does require some amount of skill and experience, you need to insert it into the right location for the data to be repeatable. Easier to learn than cooking by eye, though.

Mine has been upgraded to an oil thermometer, as meat consumption is not only highly immoral, but also self-destructive in the long run.

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

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.

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

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.

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.

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

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.

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.

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

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.

Yep. ThermoWorks is the brand I have.

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