"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 08-03-2007, 12:49 PM   #11
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,876
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.

Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 08-06-2007, 07:56 PM   #12
Executive Chef
RPCookin's Avatar
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,762
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...

RPCookin is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:23 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.