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
Yeah, mostly for turkey times, but also to make sure the water coming from my sink isn’t boiling.
It is boiling, so more to make sure my attempts to cool it worked. Which those work fine.
Is that a euphemism?!
I’d put my meat thermometer in her!
Exactly!
Every time.
Every time. Worth doing every time as well.
Don’t you?
I am a bit late to the party. Yes, I have a meat thermometer. No, I do not use it for meat, poultry or other animal matter. I do not cook meat that often and when I do, I usually know how to properly cook it without using a thermometer from experience. It’s not that difficult unless you roast entire birds or anything.
I occasionally use it for measuring temperatures when brewing beer. I have a digital thermometer with a wide range (-40C to +200C-ish) and use it to check the temperature of the wort when pitching the yeast.
Yep. ThermoWorks is the brand I have.
I use mans natural thermometer. It has never failed me. I am also to broke to afford a real one
Yours is real, alright.
Yes. It will tell you what’s happening where your eyes cannot see.
Perpetually, when cooking meat.
If I’m grilling I do.
I also use one for the bathtub for my toddlers bath. Haha
I am an experienced cook and use one to produce consistent, on-target results. It more often prevents over-cooking, not under-cooking.
Yes, on the rare occasion I cook meat. Too unpracticed otherwise. I originally got one because I’m colorblind and was scared of undercooking red meat and tired of eating leather. As a bonus, I used it to get the temperature right when I got into fancier teas and inadvertently trained myself to judge the temperature of water pouring into my mug by the sound it makes within a couple °C, which is kinda neat. Now, if I could figure out how to do something similar so I stop overcooking food, that’s be grand…
Yes. Accurate temperatures guarantee good results. Sous vied is also wonderful for stress free prep of expensive meats.
Sous vide was a game changer for me. I don’t use mine often but break it out when I want to convince people I am not terrible at cooking.
Just wish that it wasn’t necessary to use so much plastic for it. If there was any sort of plant-based film that food could be sealed in instead, it’d be perfect.
We use silicon bags and magnets. You let the top of the bag drape over the side of the bucket(tub? basin?) and hold it in place with a few magnets. From what I can tell the results are the same for the steaks and meat we cook and none of the sketchiness from eating slow heated plastic.
Try the reverse sear method instead. You get sous vise like results with no plastic, no water bath, just an oven and a pan.
I use my toaster oven to do the precook while searing off vegetables in my pan or baking in the larger oven, then get the pan wicked hot and sear the steak. Fast, excellent mutlitasking. Works well for pork chops too.
Its a much better cook than sous vide imo.
I find it to basically be exactly the same, but almost no setup. No filling a pot/container with water, putting the stick heater in, ziplocking or vacuum sealing the meat, then waiting an hour+ for it to hit temperature.
Toss the steaks on a tray, preheat toaster oven in 5 min to 225f, prep and cook the rest of the meal and the sear off the steaks after 20min. Easy as fuck.
My new stove/oven has air sous vide, as they call it. You still have to bag up whatever you’re cooking, but otherwise it’s a lot less work. Seems to work just fine, but it does take a little longer than liquid sous vide.
Sounds like they rebranded convection a bit, but more power to them if it works.
It does work. And it is not rebranded convection. In order to cook sous vide, you need to be able to consistently maintain pretty low temperatures. That’s what the oven offers and it works well.
I think most people who do sous vide cooking also use the reverse sear method.
Hopefully as an alternative at times and not as an addition. Doing both wouldn’t have any advantage, as both work to take the internal temp of the meat to a specific state and hold it there.
It’s also great for cheap beef. You can throw a tri-tip or brisket in there and run it for literal days until you have meat as tender as the deli counter, while also being med-rare throughout.
I think possibly the best steak I ever had/made was a cheap chuck steak that I gave a nice long sous vide treatment
There is a whole lot of flavor there, but it can be as tough as shoe leather, but with sous vide it came out as tender as any filet, but way beefier
No
