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Finally gave in and tried a meat thermometer after 12 years of winging it
I always thought meat thermometers were for amateurs who couldn't tell doneness by touch. Been cooking professionally for over a decade and never used one. Then last month I had to cook 40 pork loins for a catering gig and three of them came out dry. My sous chef handed me a Thermapen and told me to shut up and try it. Used it on the next batch and every single one came out perfect at 145 degrees. I still think I can judge a steak with my finger but for big batches or anything thick I'm a convert now. Anyone else resist a tool for years and then admit it works?
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the_wesley6d ago
Oh for crying out loud, folks get way too worked up about cooking tools. A meat thermometer is fine, but acting like it's some kind of life changing revelation seems a bit much. I've been cooking for thirty years and I've never owned one. You can tell when pork is done by the firmness and the juice color. It's not rocket science. I've done plenty of big holiday dinners and never had a dry roast. Maybe I'm just lucky, but I think people rely too much on gadgets to make up for not learning the basics. If using a thermometer makes you feel better, go for it, but don't act like it's the only way to cook.
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