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.

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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 20 hours ago \| parent [-]
		If you've never seen it and I see it all the time, I don't think it's me.