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| ▲ | pjc50 2 days ago | parent | next [-] |
| You're getting lots of thermometer answers, so I'm going to give the opposite: I'm also on team "looks good to me" + "cooking time on packet" + "just cut it and look" |
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| ▲ | lotyrin 2 days ago | parent | prev | next [-] |
| Many people wing dishes that they've prepared 100s of times. Others rarely make the same recipe twice. Neither are correct or incorrect, but the latter is very much going to measure everything they're doing carefully (or fail often). |
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| ▲ | bogdan 2 days ago | parent | prev | next [-] |
| What sort of world you must live in to find using a food thermometer "really weird" |
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| ▲ | what 2 days ago | parent [-] | | It’s definitely weird. People cook food until it looks done, they don’t neurotically measure the temperature. |
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| ▲ | avidiax 2 days ago | parent | prev | next [-] |
| For something safety critical like a burger, yes. For whole meats, it's usually safe to be rare and you can tell that by feel, though a thermometer is still useful if you aren't a skilled cook or you are cooking to a doneness you aren't familiar with. |
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| ▲ | PetahNZ 2 days ago | parent | prev | next [-] |
| Why wouldn't I? It takes a few seconds and my thermometer just sits on fridge. |
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| ▲ | habinero 2 days ago | parent | prev | next [-] |
| I think your reference pool is just small. I absolutely use it for meat and especially for ground meat, which has a much higher chance of contamination. |
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| ▲ | tonyedgecombe 2 days ago | parent | next [-] | | I suspect your reference pool is the small one. Most people buy their burgers in a packet and hence follow the timing instructions on that packet. | | |
| ▲ | lacksconfidence 2 days ago | parent [-] | | Perhaps this varies by region? I don't know anyone that buys burgers in a packet. They buy ground beef and either make patties or balls (for smash burgers). | | |
| ▲ | toast0 2 days ago | parent [-] | | I don't do much of the shopping, but we get costco frozen burger patties for most of our home burgers. I don't think it costs more than the same weight of 'whole' ground beef, and it's convenient. Those are thin enough I wouldn't think to stick a thermometer in them... it would be too hard to get it in the center and not out the other side, and it's pretty easy to get a sense of doneness from the outside (or cut into one and see). Steaks, depending on who's eating and doneness preferences, thermometer is nice. Roasts, almost certainly. |
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| ▲ | what 2 days ago | parent | prev [-] | | So your reference pool is you and mine is everyone I’ve ever seen cook a burger or steak or pork chop. Which one is smaller? | | |
| ▲ | habinero 19 hours ago | parent [-] | | If you've never seen it and I see it all the time, I don't think it's me. |
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| ▲ | 8note 2 days ago | parent | prev | next [-] |
| thermometers were recommended by folks like alton brown and kenji to get really consistent results. i havent heard it for burgers, but steaks for sure. |
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| ▲ | padjo 2 days ago | parent | prev [-] |
| People are downvoting you because you’ve come onto a website populated by engineers and called someone weird for using objective measurements. |
