You do use a food thermometer, right anon?

Which food thermometer do you use? How accurate is it? It seems like your choices are an 8 dollar chineseium one or a 60 dollar one with Bluetooth and a touch screen. The extra bells and whistles are definitely bullshit but are the cheap ones accurate/trustworthy?

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  1. 2 months ago
    Anonymous

    I don't cook anything thick enough to warrant one.

    • 2 months ago
      Anonymous

      I mean, if you're preparing meat you should always make sure it's cooked to a safe temp. Chicken is gross when overcooked but if it doesn't get to 165 then it's dangerous to eat. Thickness doesn't matter

      • 2 months ago
        Anonymous

        No

        • 2 months ago
          Anonymous

          Thanks for the free bump, homosexual

          • 2 months ago
            Anonymous

            >he doesn't know

      • 2 months ago
        Anonymous

        >Chicken is gross when overcooked but if it doesn't get to 165 then it's dangerous to eat
        165°F isn't some magic number, it's just a temperature at which most pathogens will more or less be killed "instantly," but it ignores that food doesn't instantly reach that temperature, and will likely be safe to eat much sooner. There's a graph I saw that shows various internal temperatures, and holding times that will kill pathogens just as effectively but I can't find it right now. I'm just making these numbers up, but the idea is 160 for 5 mins is just as effective as 165, 155 for 10 minutes, 150 for 15 minutes, etc. When I roast whole chickens I pull them when the breasts are at 145-150, and after a long rest they usually reach around 160. I've never gotten sick, and my chickens always come out deliciously juicy.

        • 2 months ago
          Anonymous

          Yeah I know that's the temp that kills pathogens, but I didn't know you could use a lower temp for several minutes to achieve the same thing. Interesting. When talking rawness though you don't want "rare" chicken so it still needs to be cooked all the way through.

        • 2 months ago
          Anonymous

          arent your legs way undercooked if you do it this way

          • 2 months ago
            Anonymous

            No, I temper the chicken for an hour (let it warm up on the counter) then I start in a fairly hot oven (425°F) with the legs towards the back to help them cook faster for about half an hour, then I'll start rotating and basting it with clarified butter every 20-30 minutes to get a nice even browning. Once you see the skin and tendon at the base of the drumsticks start to pull away from the bone you know the dark meat is pretty much perfect. You can see that a little bit in the picture. Once that starts happening is when I start to monitor the temperature of the breasts as well.

            • 2 months ago
              Anonymous

              Forgot to mention after the first 30 minutes I turn the oven temperature down to 375F.

  2. 2 months ago
    Anonymous

    I have a cheap thermopro that was $11, I wish I sprung for the $60 instant read thermapen, it's annoying to hold the thermometer in the meat for 10 seconds.

    I have a grill/oven probe kind and I like it better than the cheap one.

    • 2 months ago
      Anonymous

      I will agree, it's really annoying just sitting there waiting for the temp to stabilize. That's why I'm asking. Wondering if some of the nicer ones are actually worth it.

  3. 2 months ago
    Anonymous

    I have never seen the point, unless I am grilling for others I just eyeball everything and it's worked out fine

    • 2 months ago
      Anonymous

      How do you eyeball the inside of the meat though? regular chicken breasts can look burnt on the outside and still be raw in the middle even when properly thawed. That used to happen to me when I was just starting out so I always use a thermometer to make sure I'm not poisoning myself

      • 2 months ago
        Anonymous

        This is only when I'm doing some weird recipe and don't trust the time given but before turning off the oven I take the piece I'm going to eat and cut into it, so a vast majority of the time I'm use to how long chicken takes to fully cook.

        • 2 months ago
          Anonymous

          Okay fair. Cutting and eyeballing is what I sometimes do too. I almost never trust the time given because I'm so used to my stovetop being complete shit.

          • 2 months ago
            Anonymous

            A good gas oven is so worth it if you have a house, I feel bad for apartment people who have to make do with used and abused coils.

            • 2 months ago
              Anonymous

              I have a house and a gas stove, but it's literally like the cheapest possible one because the guy who renovated this place was a cheap bastard. The burners produce extremely uneven flames and the grates are warped so they haven't sat evenly on the stovetop even before I started using it. I really need to do something about it.

              • 2 months ago
                Anonymous

                Do some measurements, look online, and then check your bank account and dream about a better future.

              • 2 months ago
                Anonymous

                I do this daily. My husband and I have some more expensive purchases that take priority so our stove isn't something we can upgrade any time soon. But I can certainly dream.

              • 2 months ago
                Anonymous

                Ah, I hope all gay people have a gas stove that leaks so it eventually kills you.
                So in that regard, I am hoping for nothing but good fortune.

              • 2 months ago
                Anonymous

                I do too. When I get a new stove one day I'll give my shitty one to you!

              • 2 months ago
                Anonymous

                I wouldn't take it, I have experience with letting gays handle things and it's never a good idea to do anything but throw their shit away.

              • 2 months ago
                Anonymous

                >I said I hate homosexuals
                >Still thinks I'm one of them
                Please learn to read

              • 2 months ago
                Anonymous

                Please learn to be less of a homosexual and leave this world sooner rather than later, it really would help the overall population.

              • 2 months ago
                Anonymous

                Do your teachers not take your phone away from you in class anymore? Damn highschool is so much easier than it was in my day. Anyway go study for your home ec test or something.

              • 2 months ago
                Anonymous

                Unfortunately for you, I work from home, and for myself, so I get to sit on my pc doing whatever as long as I want.

              • 2 months ago
                Anonymous

                >I work for myself!
                Ah, so you're a cam girl. breasts or gtfo

              • 2 months ago
                Anonymous

                Here ya go, unlike some people I do have breasts ready to show at a moment's notice.

  4. 2 months ago
    Anonymous

    i have a thermopop 2 that i use occasionally, it seems nice

  5. 2 months ago
    Anonymous

    Knock-off thema-pen thing from Amabezos. Works just fine.

  6. 2 months ago
    Anonymous

    Get a cheapo thermo, and if you think it's acting up, use a glass of ice water to recalibrate it. Simple pimple.

  7. 2 months ago
    Anonymous

    Have two thermapens, been fine for years

  8. 2 months ago
    Anonymous

    i have a tempspike bluetooth. it's good, accurate, fast readings, can withstand 570F, the booster is strong; only downside is it has only two sensors: tip and ambient. it would be better if it had at least 1 other sensor in the spike near the surface of the meat. in any case a good product

  9. 2 months ago
    Anonymous

    Thermapen. It's pretty good.

  10. 2 months ago
    Anonymous

    I had the ThermoPop for a while and it was great but upgrading to the thermapen was worth it. I use it for meats mostly, but it comes in handy for baking sometimes. I even probe my tea/coffee to avoid ever burning my tongue

  11. 2 months ago
    Anonymous

    So I'm trying to poach some chicken thighs for making shredded chicken and it's at 140f. Is it safe like that? Websites recommend 165f but I feel they overestimate the safe temperature to cover themselves against potential lawsuits.

    • 2 months ago
      Anonymous

      Are you an idiot? Cook it at 165 and check it yourself, they're protecting themselves from people like you.

      • 2 months ago
        Anonymous

        Too late, already took it off the boil. Ima just gonna shred it and cook it again when I eat it.

        • 2 months ago
          Anonymous

          Well it seems like a first try so please write down any faults so you can do better next time.

          • 2 months ago
            Anonymous

            Well looks like I fricked up. The inside was basically rare and didn't really shred. I think the main mistake was boiling it right out of the freezer.

            • 2 months ago
              Anonymous

              There are simply too many things wrong judging by your posts.
              Just set the oven and throw them in again, you deserve any dry bites that come out of it.

              • 2 months ago
                Anonymous

                No I poached it, I didn't roast it. I wanted shredded chicken to use as versatile protein.

              • 2 months ago
                Anonymous

                oven will fix your problems instantly, just put some sauce or broth on top of it, the chicken will come out great.

  12. 2 months ago
    Anonymous

    ThermoPro TP-17 Dual Probe Digital Cooking Meat Thermometer
    https://a.co/d/bAy5Toy

    I use this one for the white and dark meat on turkey
    Can go right into the oven with whatever you're cooking and you don't have to poke more than once. Best thermometer.

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