keltin
Washing Up
Ok, now I’m curious, do people use meat thermometers all the time. I use them rarely. Two cases really, pork butt on the smoker (need 200 or 205 Fahrenheit) and rotisserie chicken…..just because it’s there; I like to check it before taking it of the spit.
Other than that, you can “judge” when it’s done (with practice). Frying a piece of chicken it stops “talking to you” (quits doing major oil bubbles and flares) when it is close to done. Most fried food “floats” when close to done. Pressing (not hard) on beef like steak or hamburger gives you the idea of doneness (wavy like a waterbed is RARE!!!).
How many use the thermometers and why? A Turkey, unless I’m frying it, always gets a probe!
Other than that, you can “judge” when it’s done (with practice). Frying a piece of chicken it stops “talking to you” (quits doing major oil bubbles and flares) when it is close to done. Most fried food “floats” when close to done. Pressing (not hard) on beef like steak or hamburger gives you the idea of doneness (wavy like a waterbed is RARE!!!).
How many use the thermometers and why? A Turkey, unless I’m frying it, always gets a probe!