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Old 08-03-2007, 12:49 PM   #11
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Quote:
Originally Posted by Andy M.
I use a thremometer for roast meats and poultry. Also for chicken breasts (with bone and skin) on the grill. As Tom said, no more overcooked, dry chicken.

Burgers, sausages and steaks don't get a thermometer.
What he said.

I also use it to check the temp of my warm water when dissolving yeast, the temp of my brine and temp of oil when frying.
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Old 08-06-2007, 07:56 PM   #12
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Rather than overcook (or worse, undercook) pork or poultry, I use my Thermapen religiously. I find it essential. You can use the poke and prod method, but I find that the thermometer is more accurate. I don't cook the same kinds of meats repeatedly enough to develop a good feel, so I do it with technology...
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