Ask Lemmy

No. I bought one but ended up continuing my practice of looking at the meat and then taking my chances.

Didn't in the past, then got a digital one with a magnet so it sticks to the fridge and has safe temps for different meats on the back. Now I use it all the time

Hell yeah I do and now my meat is always cooked to perfection!

Only when I'm slow roasting something that take hours. I got a bluetooth meat thermometer as a gift a little while back and it's really convenient. There's an app that goes with it. I just set what type of meat it is and insert the thermometer and let it cook. The app tells me when the food is ready.

But that's only for large pieces of meat that take a long time. For anything on the stovetop or grill, or any smaller pieces of meat in the over/airfryer I just do it by feel. I've been cooking long enough that I can tell when a piece of meat is ready just by pushing on it to feel the firmness. And I have a pretty intuitive sense for how long something takes to cook.

Yes and always. Between learning how to reverse sear and using a meat thermometer, my steak game gained 99 levels once I had quantitative data as to the actual temperature of the meat.

I'm sure there are savants out there that can tell doneness by poke or reading thrown rat bones but most of us without a thermometer are only pretending to know and likely ruining an expensive piece of meat.

For roasts, yes. For steaks, no.

Is that a euphemism?!

For what?

Depends on the meat, if it's beef, I don't. If it's poultry or pork, yes, because I don't trust myself enough to not get food poisoning.

I use mans natural thermometer. It has never failed me. I am also to broke to afford a real one

Yes. A good one (reads fast, replaceable parts) makesoit easier to cook.

for brisket and pork shoulder in the smoking chamber, or turkey in the oven, but never when cooking any meat on a skillet or in a crockpot

Only for whole birds, everything else I pretty much low and slow cook so I know its done, and steaks I eat bloody.

Found this and wanted to share! Thanks for the tip 🤯

(via [https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast]("Chicken" https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast#%3A%7E%3Atext=Pasteurization+Time+for-%2CChicken%2C-With+5%25+Fat))

Yes. Untrustworthy oven in old apartment, weird convection oven in house that I don’t fully understand yet.

No, but I spent a lot of time and money practicing to cook the perfect steak. Now I can eyeball it and adjust the time as needed for a splendid outcome. My partner does most of the other cooking.

Pretty much only for poultry.

Only until I get the hang of a cooking technique - once I figure out something always takes 20 minutes to get there, I just do 20 minutes.

I am a bit late to the party. Yes, I have a meat thermometer. No, I do not use it for meat, poultry or other animal matter. I do not cook meat that often and when I do, I usually know how to properly cook it without using a thermometer from experience. It's not that difficult unless you roast entire birds or anything.

I occasionally use it for measuring temperatures when brewing beer. I have a digital thermometer with a wide range (-40C to +200C-ish) and use it to check the temperature of the wort when pitching the yeast.

Yep. ThermoWorks is the brand I have.

Yeah, mostly for turkey times, but also to make sure the water coming from my sink isn't boiling.

It is boiling, so more to make sure my attempts to cool it worked. Which those work fine.

Yes, when I have a flu.

Yep. I also keep an infrared thermometer in my kitchen. Sometimes it's really nice to know the surface temp of a pan too.

Yep. I use an instant-read thermometer wherever I'm cooking whole pieces of meat. If I've cut it intobite-sized pieces, I do not. I don't cook beef at home anymore, but would only use it for things like roasts.

Yes, for meats and breads.

Im vegan