i've started to realize that visual cues are a better way to know if something is done rather than following the timings in recipes, but i am not...

i've started to realize that visual cues are a better way to know if something is done rather than following the timings in recipes, but i am not sure if it's a good idea to trust the visuals of cooked chicken. how do i know it's cooked without breaking the chicken open to check for pink meat? and don't say use a thermometer, give me a real answer

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  1. 2 weeks ago
    Anonymous

    Use a thermometer is the real answer moron

    • 2 weeks ago
      Anonymous

      >and don't say use a thermometer, give me a real answer
      Are you fricking moronic?
      How else are you supposed to know what the temp is?

      use a thermometer

      Touch it with a fork and feel the way it it bounces back. Thats how you know when its cooked. Not just cooked but you can sense how well its been cooked.
      People cooked for thousands of years without a thermometer.

      • 2 weeks ago
        Anonymous

        >People cooked for thousands of years without a thermometer.
        Yeah, but we have thermometers now. There is no excuse for not using one, except schizophrenia.

        • 2 weeks ago
          Anonymous

          Heres 1 excuse: i dont like it. And i know for a fact that anybody that needs a thermometer to cook is worse than me in every way.

          • 2 weeks ago
            Anonymous

            Meanwhile I'm putting meals on the table with my thermapen while you're wringing your hands over how to avoid serving undercooked chicken.

            • 2 weeks ago
              Anonymous

              Ya Know...
              Even if your Thermo-pen was out of battery juice, you could still test the Chicken's with it, right?RIGHT?
              I do like my thermos for candy and sometimes deep frying, tho-I could STILL do it without.

        • 2 weeks ago
          Anonymous

          Thermometers were only invented to prove to food inspectors that you could cook. If you are using a thermometer for personal cooks, that signals that you don't even trust yourself. Learn to cook first. I don't care about the temp of food I make because I know how to cook and I know it's cooked. You don't use thermo pens to bake do you?

      • 2 weeks ago
        Anonymous

        Common was using a long and thin needle or something analogous to a cake tester and touching it to their lips.
        They did use a very primitive version of a thermometer.

        • 2 weeks ago
          Anonymous

          *Citation needed

        • 2 weeks ago
          Anonymous

          >Common was using a long and thin needle or something analogous to a cake tester and touching it to their lips.
          >They did use a very primitive version of a thermometer.
          It would make more sense to take a small piece of food and stick it in your mouth. If it is at least 140 degrees for pork and beef, and 165 degrees for chicken, you know it is ready. Keep doing this every 15 minutes (starting 15 minutes after you start cooking the item) until it is ready.

          • 2 weeks ago
            Anonymous

            >It would make more sense to take a small piece of food and stick it in your mouth.
            No... Other anon kinda has it wrong, but not really.
            The lips are very sensitive, and you don't even need to touch them to get a feel for the heat coming off the skewer.
            Ever had a burn on your hand? Ya know how everything above body temp is instantly obvious?
            like dat.

            • 2 weeks ago
              Anonymous

              touching your lips with possibly uncooked chicken juice doesn't sound like a good idea

              • 2 weeks ago
                Anonymous

                Heh..
                you know what I meant--NO TOUCHING!!

      • 2 weeks ago
        Anonymous

        >and don't say use a thermometer, give me a real answer
        Just roll the dice and eat it when you feel like it. Even if it's pink you must finish the meal or people will realize you're a child who can't cook chicken without technical instruments

        >t. your friendly neighbourhood tapeworm

    • 2 weeks ago
      Anonymous

      >and don't say use a thermometer, give me a real answer
      Are you fricking moronic?
      How else are you supposed to know what the temp is?

      use a thermometer

      [...]
      [...]
      Touch it with a fork and feel the way it it bounces back. Thats how you know when its cooked. Not just cooked but you can sense how well its been cooked.
      People cooked for thousands of years without a thermometer.

      >People cooked for thousands of years without a thermometer.
      Yeah, but we have thermometers now. There is no excuse for not using one, except schizophrenia.

      >hell yeah, even more unitaskers to remove self agency and intuition from cooking!
      Just look whether the meat bounces back or not. You don't need to know whether your meat is exactly 58,7°C, and I certainly don't wanna poke every single steak on my grill and wait for that fricking thing to show me the temp, to autistically get the temp right. Thermometers have their place, but I don't find them to be expedient for everyday use

      Maybe if you're following a recipe from the 1800's, but modern stoves are similar enough that you can trust what they say

      >t. overcooked/raw food enjoyer
      Someone with a weak stove cooking for a family gathering is gonna need far more cooking time than somebody nuking a one person meal on an induction stove. That's why you check by visual clues and smell, and not by what aunt Tiffany wrote on her blog. That should only be a general range to keep in mind

      • 2 weeks ago
        Anonymous

        >I certainly don't wanna poke every single steak on my grill
        beef internal temperature is not critical you can eat beef raw. I never use a thermometer when grilling.

  2. 2 weeks ago
    Anonymous

    >and don't say use a thermometer, give me a real answer
    Are you fricking moronic?
    How else are you supposed to know what the temp is?

  3. 2 weeks ago
    Anonymous

    use a thermometer

  4. 2 weeks ago
    Anonymous

    Chopstick test so you know when oil is hot enough. Stopwatch so you get a rough idea of the times. Brining gives you a bigger window before it's dried out too much. Women are weird about undercooked meat and prefer bad food so give gf the one or two sacrificial pieces you cut to check for doneness. Keep the pieces fried perfectly and not cut with just a hint of pink middle to yourself. If you're making a lot and there's a medium amount of pink they will finish from carry over cooking and being kept warm in the oven at 180 while you cook the rest. Some people double fry, once on low heat and give it five minutes rest for carry over, then a brief second time on high to develop color and crust. Not a bad method if you're frying boneless chopped chicken.
    Just deep fry stuff often and you'll get a 6th sense for it. If anyone complains tell them to take it up with Mike or cook it themselves next time.

    • 2 weeks ago
      Anonymous

      If we are pregnant and get food poisoning the baby can die, so I think that instinctual fear is reasonable & important

      • 2 weeks ago
        Anonymous

        Fair enough. Food handling is more important. If you thaw the chicken properly and immediately cook it, bacteria won't have enough time to grow. If I'm pressed for time, I will thaw using a microwave because it heats from the inside out. That way I know the center is already partially cooked.

  5. 2 weeks ago
    Anonymous

    >and don't say use a thermometer, give me a real answer
    Just roll the dice and eat it when you feel like it. Even if it's pink you must finish the meal or people will realize you're a child who can't cook chicken without technical instruments

  6. 2 weeks ago
    Anonymous

    why don't you just follow the fricking recipe?

    • 2 weeks ago
      Anonymous

      it's not possible to follow the recipe when everyone has different stoves and pans

      • 2 weeks ago
        Anonymous

        Maybe if you're following a recipe from the 1800's, but modern stoves are similar enough that you can trust what they say

  7. 2 weeks ago
    Anonymous

    Either learn how to tell by feel when you poke it, or jam a paring knife in and look at the juice the comes out. If it exudes pink or red it's still cooking.

  8. 2 weeks ago
    Anonymous

    >i've started to realize that visual cues are a better way to know if something is done rather than following the timings in recipes
    >started

  9. 2 weeks ago
    Anonymous

    >how do i know it's cooked without breaking the chicken open to check for pink meat?
    cut a slit in the thickest part and see if the juices run clear.
    everybody knows this.
    you're not going to improve things that are 100% correct.
    you're not special.

  10. 2 weeks ago
    Anonymous

    use a thermometer.

  11. 2 weeks ago
    Anonymous

    Measure time and examine the visuals. If it starts to look burned you'll need to take them out regardless. It's not rocket science.

  12. 2 weeks ago
    Anonymous

    https://www.thermoworks.com/bluedot/
    I got one and it works great. Only complaint is the bluetooth connection is weak. It'll go through maybe one wall into the next room. Otherwise you need direct line of sight if you want to monitor the temps in real time.
    If it's important you can go into the basement or the other side of the house or using the grill outside, get one of their thermometers that uses wifi.

  13. 2 weeks ago
    Anonymous

    You know you are mentally challenged when you think you need a thermometer to see if you're poultry is cooked. You should be able to use visual cues instead of cutting it or using a thermometer like an incel.
    It's not like you are gambling with your life when you eat undercooked foods, you fricking pussies.

  14. 2 weeks ago
    Anonymous

    I never use a thermometer when cooking steaks. I know when my steak is done because it will look like burnt leather. It tastes terrible, but I just drown it in ketchup.
    Thermometers are for girls.

  15. 2 weeks ago
    Anonymous

    Unless you did something drastically stupid like having your cooking temp off by 100 degrees or using an entirely wrong cut of meat or wildly different size pieces than your usual recipe, eyeballing it will be fine. The real answer (not thermometer) is just practice, if it's your first time making something new then follow the text. If you've made it like 3 times follow the text but be willing to adjust a little bit to trust your eyeballing. If you've made it 10+ times you should be able to eyeball it altogether with only a cursory awareness of the actual time.

  16. 2 weeks ago
    Anonymous

    >how do i know it's cooked without breaking the chicken open to check for pink meat?
    Poke a toothpick well in and see if bloody juices come out. If not, it's done to a minimum. After that, you might cook it longer if you feel worried or are looking for a particular done-ness, but you've made it safe.

  17. 2 weeks ago
    Anonymous

    >eat hamburgers medium rare
    >won't touch a chicken breast until it's AT LEAST well done, preferably burnt
    Justify this. I'll wait.

    • 2 weeks ago
      Anonymous

      What's wrong with a medium rare hamburger? Is it because it's not a cheeseburger?

      • 2 weeks ago
        Anonymous

        it's meat from a hundred different cows 99.9% of the time, and not a piece of meat you ground up yourself that you'd be fine eating rare.

      • 2 weeks ago
        Anonymous

        What's wrong with eating a chicken breast medium well?

  18. 2 weeks ago
    Anonymous

    at work, we have specific instructions how to cook each thing, and the chicken is fool proof. put it on the lower heated side of the grill, put the dome over it, 3 minutes, flip, dome it, 3 more minutes, perfect every time.

  19. 2 weeks ago
    Anonymous

    what a weird hangup, not using a thermometer.

  20. 2 weeks ago
    Anonymous

    My own method is using the right heat setting and timing for the cut and method. For fried chicken, oil's always at 350F and time is around 15 minutes, using the color of the breading as a guide. Roasting is at 450 until the skin is dark brown, but the time varies depending on whether it's a whole bird or cut pieces. At first I always used a thermometer or cut into until I noticed the above data was constant. I haven't used a thermometer nor have I undercooked chicken in probably three years.

  21. 2 weeks ago
    Anonymous

    it depends mostly on the size of the chicken and the cooking method. it's easy enough to touch-test chicken to make sure it's done until you learn that just use a fricking thermometer you moron

  22. 2 weeks ago
    Anonymous

    >He's beginning to truly experience the ingredients...

  23. 2 weeks ago
    Anonymous

    for chicken use a thermometer
    other common meats have leeway. "slightly pink ground beef = bad" is a meme. i prefer medium burgers myself

    • 2 weeks ago
      Anonymous

      Whatchoo think on this?
      >pork.

      • 2 weeks ago
        Anonymous

        i like pork, and salad, but have never mixed them.

        • 2 weeks ago
          Anonymous

          cabbage.

      • 2 weeks ago
        Anonymous

        I used to think pork was trash. Got buck broken by covid and what do you know it's just like vegetables. Delicious if you don't cook the everloving shit out of it. Probably got worms now but it's worth it.

      • 2 weeks ago
        Anonymous

        What makes pork more likely to make you sick if its not burnt than beef, anyway?

        • 2 weeks ago
          Anonymous

          pigs are omnivores, eating other animals results in more parasites

        • 2 weeks ago
          Anonymous

          A cow has nine stomachs, some real Dante type shit. Pigs only got one.

  24. 2 weeks ago
    Anonymous

    you don't really need to cook chicken and it destroys most of the nutrients. hanging it outdoors from a tree for 3-4 weeks is a more natural method that preserves nutrition and enhances flavour

  25. 2 weeks ago
    Anonymous

    for meat you can reliably use time, it's a tried and true method.

    stop being a twat.

  26. 2 weeks ago
    Anonymous

    i'd rather cook meat for a long time, and live for a long time.

  27. 2 weeks ago
    Anonymous

    Just bite into it. If it's still pink throw it back in. That's what I do.
    >b-but muh raw chicken is le poison
    Eating raw chicken will not kill you unless you're buying your chicken from some third world country. I've eaten my fair share of undercooked meats and I'm still here.

  28. 2 weeks ago
    Anonymous

    >Cooking you chicken well done instead of medium rare
    ISHYGDDT

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