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 one.
Yes. It will tell you what’s happening where your eyes cannot see.
Sometimes. Probably should more often, but when you cook something enough times to know when it’s done, it makes it a bit redundant.
Hell yeah I do and now my meat is always cooked to perfection!
I’m a pretty experienced chef and worked in kitchens for almost 10 years. I liked to pride myself in making steaks on temp by just touch or even looking at it, depending on the cut of course. But when it comes to things like chicken, absolutely. If I wing it (get it?) I end up overcooking it to “be safe.” But with a thermometer you can get it just right without ruining the chicken. I used to hate chicken when I was a kid because my parents always over cooked it to hell and back. Nowadays, now that I know how to cook chicken and use a thermometer, chicken is easily my favorite meat.
Yes.
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.
I always use one and the feeling when the meat just kisses the done temperature while it’s resting is almost as good as sex.
I was so confused for a moment
Yes. I like meat cooked medium well and husband prefers medium rare. He’s as grossed out by overcooked as I am by undercooked. Without the thermometer he brings mine in too early.
Mine has been upgraded to an oil thermometer, as meat consumption is not only highly immoral, but also self-destructive in the long run.
I enjoyed this.
Preach!
Well, I was just responding to the original question. I thought that was the purpose of Lemmy, in a nutshell, to provide some different points of view. Seems like some people can’t deal with that.
You’re not a tool because you’re vegan/vegetarian. You’re a tool because you’re a stereotype of one.
Hmm, no logic in those 2 sentences. No arguments either. Wonder why that is.
You’re a tool, you have no way of understanding.
Tool in the hands of the animals you mean? Or being responsible for next generations? Only a fool would think that reasoning falls down when you address both issues. Thinking one step further than what’s on your plate would be quite beneficial, for everyone.
Yes. Especially for chicken breasts. It’s easy enough to know for sure they’re done, but they’re much easier to eat as soon as they hit 155F. My immune system has never questioned my chicken, but my taste buds are very thankful for the meat thermometer.
I meant to reply directly to you: https://lemmy.world/comment/17040636
Interesting. I heard that chicken needs to be cooked to 165F. Do you let it rest (and does that get it to eventually reach 165F?)
I just want juicy chicken that won’t give me diarrhea!
I always heard 165 too, but I looked at the chart on the meat thermometer and it said 155 for breast. I tried it out and it’s much juicer.
TIL!! Thank you
Every time. Worth doing every time as well.
Don’t you?
Yep. I also keep an infrared thermometer in my kitchen. Sometimes it’s really nice to know the surface temp of a pan too.
