legend_018
Head Chef
ok my dad does it when cooking big turkeys or chickens. We don't seem to complain when eating it. I do this sometimes because well I just don't always rely on thermometers for what ever reason so I cut into it to see if it's done. I have also done this with steak on top of the oven or in the broiler.
Is this a bad thing? For example; tonight I cooked 2 split chicken breasts in oven. 400 degrees after 40 minutes, my thermometer said it wasn't done yet. I wasn't sure if I should believe it (thermometers have been wrong for me before)...so I cut into it a little. It was actually correct and I put it in for another 20 minutes. but that isn't the point LOL
Is this a bad thing? For example; tonight I cooked 2 split chicken breasts in oven. 400 degrees after 40 minutes, my thermometer said it wasn't done yet. I wasn't sure if I should believe it (thermometers have been wrong for me before)...so I cut into it a little. It was actually correct and I put it in for another 20 minutes. but that isn't the point LOL