All things food and drink.
Noob crutch? Or essential staple?
A quality instant read is pretty handy when ensuring food is cooked through without overcooking it. Qualities like color and texture aren't consistent; quantifiable measures like temperature are better for training new cooks as well as keeping experts in line. I'm a fan of oven-safe digitals, since they'll let you know when they reach a target temperature - they're especially useful during hectic holidays and family gatherings where you're getting sent every which way and are inclined to forget something somewhere.
Tl;Dr: not strictly necessary, but helpful for consistency and safety.
people went 18000 years since the last cataclysm without those
my dad cringes whenever he sees me pull one out
But they overcooked all their shit, no?
No. It’s pretty easy to cook meat. Red meat can be eaten raw if it’s fresh. Poultry you cook until the juice runs clear. Same with pork.
people went 18000 years since the last cataclysm bashing holes in people's skulls because of mental issues
I cringe when I see my son go to a psychiatrist.
I got a pretty alright one for $25 or so, I don't use it that often since I can usually tell by look, but its great if I just want to double check or have my own doubts.
Why guess? You can get your meat to the absolutely perfect temperature with certainty. I dont really get why an amateur cook wouldn't use one other than the cost of a good quality one
i can appreciate it's potential use, but have never needed to use one personally whether it be grilling, baking, or pan frying meat. based on the type of meat and thickness of cut you just know when it's done after doing it enough times.
I only use one if I'm cooking for other people. I'll eat that shit raw,
I would call an immersion circulator a crutch. A thermometer is just a tool for people who want more info than just ballpark.
What about for baked goods and candy and things? ATK has a video where they temp a potato.
juices run clear is a lie. how much juice we talking here? i've cooked chicken to 165 and that fucker is still tinted pink in the middle
You are right, it’s a meme. Different chickens will have clear juices at different temps. Thermometer is by far the most reliable method
if you cook thigh to 165 it'll be slightly undercooked but safe to eat cuz dark meat
It's fucking charcoal anon.
I only use that for deep frying
I bought an "instant" meat thermometer at Harbor Freight and holy shit did that thing suck. It was even slower than my non-instant thermometer.
Yeah. The only thing harbor freight is good for is hand tools, and even then it's only good enough. I use a Wohler industrial thermometer just because I had one laying around that I didn't use for anything else. But you can find good deals on amazon for quality thermometers, just don't fall for the trap of the same Chinese junk rebranded 100 times, look for reputable names and pay attention to the reviews.
Essential unless you've spent the last 10 years in a kitchen cooking 50+ steaks a day
Only when smoking, otherwise I don't need it
the bare minimum without being 100% essential
I've never used one. I also made a lot of uncooked chicken and incorrectly temped steaks the first couple years of being on my own and learning to cook. Over time I learned and can go by rote now. I lean towards crutch, but hey some people have learning disabilities so it may be essential to them.
its helpful, don't let people tell you otherwise.
>cook without it, meat ends up a little bit rare or too overcooked
>retard family members complain
>cook with it, cook meat perfectly to preferences, no complaints, everyone happy
never use them for myself, always use them for company. i'm not a fuckup, but i'll be damned before anyond gets sick from my food.
Crutch for abject shitters. You should never expose meat to heat for long enough to require one.
>B-but muh roast!
All meat, in every situation should be served blue.
like your balls
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