Lets say you are taking a piece of thin meat, like a chicken breast, putting a stuffing of sorts in it, rolling it up and cooking it. Lets also say you have the breast wrapped up in..... bacon!
How do you physically tell when it's done without disturbing the bacon? So fork testing is not allowed. Can you stick a probe thermometer into the stuffing (shrimp, pepper, whatever it might be) and safely assume the meat is also done if the stuffing reads 160F or higher?
Now, I've made Ol-Blue's foiled chicken and stuffing several times, but it's easy to tell when the probe is in the chicken breast and not just in the stuffing. How so you tell on something rolled and stuffed for presentation?
How do you physically tell when it's done without disturbing the bacon? So fork testing is not allowed. Can you stick a probe thermometer into the stuffing (shrimp, pepper, whatever it might be) and safely assume the meat is also done if the stuffing reads 160F or higher?
Now, I've made Ol-Blue's foiled chicken and stuffing several times, but it's easy to tell when the probe is in the chicken breast and not just in the stuffing. How so you tell on something rolled and stuffed for presentation?