I use one.
Yes, I have several of various types and use them extensively.
They are not necessary to cook, they are necessary to cook consistently.
I find that the metal ones work better and are easier to keep clean. The meat one I had just didn’t last long enough to be useful before it started to smell bad.
Every time.
I don’t eat meat, and don’t seem to need them for other foods. I do use an IR thermometer though to check the temperature of the pan before putting food on it.
Every time. Worth doing every time as well.
Don’t you?
No. I bought one but ended up continuing my practice of looking at the meat and then taking my chances.
Absolutely, and not just for meats. Anything that has a temperature requirement for best cooking method.
An instant-read thermometer is a game changer to make sure fish, meat, and anything else that needs it is properly cooked, and just as importantly, not over-cooked.
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.
I also received a Meater as a gift - but I use it for basically any meat that goes in the oven or gets grilled. And I’ve found myself putting more meats in the oven so I can use it.
The thing is fantastic and has changed my life - especially when it comes to poultry
I haven’t found a need for it with poultry. I also don’t really cook whole birds, though. Mostly just wings or breasts. I don’t need a thermometer for those.
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
Is that a euphemism?!
I’d put my meat thermometer in her!
Exactly!
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~%3Atext=Pasteurization+Time+for-%2CChicken%2C-With+5%25+Fat))
This was meant to be a reply to @BanjoShepard@lemmy.world, ugh.
I use mans natural thermometer. It has never failed me. I am also to broke to afford a real one
Yours is real, alright.
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.
If its always the same temp, time, cut, size, and thickness then this is generally safe
Yes. My meat thermometer is a fire and forget type where it automatically shuts off the heat once it reaches a certain temperature or preconfigured meat setting. It makes the air fryer a wonderful appliance when working on other foods simultaneously. Plus, I don’t have to worry about unsafe temps, or overcooked food.
