Termy
Senior Cook
I used to cook a chicken breast just fine, then I got a meat thermometer. Ever since then I have been overcooking it. I mean consistently.
I was down to 110ºF but still.
Well now I am only going to 100º.
The overcooking and being dry takes away from my spices.
It is due Friday, which means it will sit the weekend at least. I usually order out.
I think part of the problem i that most of the time I am making it for chicken parmesan and I am trying to melt the cheese. So much for that. (I do not put sauce on the chicken, only the pasta)
Another thing I use a thermometer for is oil. When I am about to FRY something.
I might stick it in pork one of these days.
T
I was down to 110ºF but still.
Well now I am only going to 100º.
The overcooking and being dry takes away from my spices.
It is due Friday, which means it will sit the weekend at least. I usually order out.
I think part of the problem i that most of the time I am making it for chicken parmesan and I am trying to melt the cheese. So much for that. (I do not put sauce on the chicken, only the pasta)
Another thing I use a thermometer for is oil. When I am about to FRY something.
I might stick it in pork one of these days.
T
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