legend_018
Head Chef
Hi. I'm not sure the best category but I'm thinking this would be the one. I seem to always fight the problem of varying temperatures in my meats. Chicken, Steak, Fish being the main meats. I have a $100.00 thermometer and I will sometimes check it multiple times from the top and side, even turning it around. Sometimes I find it seems like it's done but then after I take it off and cut it, it's not. other times, while still in the pan, I find it is done in some areas, but not done in other areas. When this happens, of course I end up running into the meat being overdone. I think I have decent pans, some better then others. Maybe I should start baking more. I do a lot of frying and my gas stove does tend to give off high heat. I know I'm all over the place with this. Meat is tough to get a hang of. Most of the time I just wing it and I'd say most of the time things turn out good. I've tried the feel test for the steak but I'm not always good at it or don't trust myself. Fish is the hardest at times as I over cook it even though I try real hard not too. I wish I could at least rely on the thermometer but I'm feeling like it's more stressful using it then not. Especially with the problems I talked about at the beginning. I don't think it's a case of the thermometer not working, it's just that the food is getting cooked more in certain sections of the meat, making it hard for me to decide when to take it off. I wish it was more even cooking. any input? thanks so much!