kfeusse Posted February 19, 2018 Share Posted February 19, 2018 When you cook meat, do you check whether it's done by sight or using a meat thermometer? Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted February 19, 2018 Share Posted February 19, 2018 I know we're supposed to use a meat thermometer for food safety but I do the "cut into it and check at the color" test. 2 Quote Link to comment Share on other sites More sharing options...
Joker Posted February 19, 2018 Share Posted February 19, 2018 I've never owned a meat thermometer...👀 I've also never made us sick, though. 1 Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted February 19, 2018 Share Posted February 19, 2018 Since every single meat thermometer I've ever owned has broken within a couple of months, yeah I just check by color/texture. Since the only times I've ever had food poisoning is from restaurants, I'm not too worried about checking for an exact temperature. Quote Link to comment Share on other sites More sharing options...
BarbecueMom Posted February 19, 2018 Share Posted February 19, 2018 Bone-in or really thick cuts of chicken I usually get out the thermometer for. Most other things, no. And I have more than a little anxiety about barf-inducing illnesses (although I prefer my steak almost mooing). 1 Quote Link to comment Share on other sites More sharing options...
Elastimom Posted February 19, 2018 Share Posted February 19, 2018 For a roast beef/pork/turkey in the oven, yes, I'd use my digital meat thermometer that beeps when it reaches the certain temperature. But for a pan frying, no, I just know when it's done by its look. Quote Link to comment Share on other sites More sharing options...
Word Nerd Posted February 19, 2018 Share Posted February 19, 2018 I use a thermometer sometimes but it depends on the meat and how I’m cooking it. I check chicken and pork with a thermometer more often, especially when I use my unreliable oven, but not beef. 1 Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted February 19, 2018 Share Posted February 19, 2018 Using a thermometer keeps me from OVER cooking meat. Without it I tend to go too long "just to make sure". 5 Quote Link to comment Share on other sites More sharing options...
bibiche Posted February 19, 2018 Share Posted February 19, 2018 By touch, usually. Quote Link to comment Share on other sites More sharing options...
bibiche Posted February 19, 2018 Share Posted February 19, 2018 Since every single meat thermometer I've ever owned has broken within a couple of months, These are pretty much indestructible. Also inexpensive. 1 Quote Link to comment Share on other sites More sharing options...
foxbridgeacademy Posted February 19, 2018 Share Posted February 19, 2018 We have a meat thermometer that gets used on whole birds or big pork roasts otherwise I do the cut open and see if it looks done. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted February 19, 2018 Share Posted February 19, 2018 I use a meat thermometer on big hunks of meat being roasted in the oven. Stuff on top of the stove I cook for specific times, usually. Quote Link to comment Share on other sites More sharing options...
Elizabeth86 Posted February 19, 2018 Share Posted February 19, 2018 I ask my dh and I'm not kidding. or I just cook it until there is NO way it's undercooked. :lol: meat is not a strength of mine. I usually prep it and start it and have dh give it the ok. 1 Quote Link to comment Share on other sites More sharing options...
mommymonster Posted February 19, 2018 Share Posted February 19, 2018 I'm a vegan, but the rest of the house eats meat. I am also the primary cook, so I use a meat thermometer every time I cook something more complicated than hot dogs. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted February 19, 2018 Share Posted February 19, 2018 I tend to use the meat thermometer for big pieces in order not to over cook them, particularly beef and lamb. Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted February 19, 2018 Share Posted February 19, 2018 Not by sight, but by feel for anything on the stove or bbq. In general, it's learning firmness and desired doneness. For most roasts, I cook according to the weight/temp/time. For big turkeys, for example, though, I rely a bit on the pop up thermometer, cooking time per pound, and I use a thermometer that I never am sure of its accuracy. I'm looking at the tthermometer suggested by Bibiche above though! Quote Link to comment Share on other sites More sharing options...
FriedClams Posted February 19, 2018 Share Posted February 19, 2018 Ground meats - sight Grilled meats - thermometer (every time) 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 19, 2018 Share Posted February 19, 2018 I use a thermometer for some things. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 19, 2018 Share Posted February 19, 2018 Since every single meat thermometer I've ever owned has broken within a couple of months, yeah I just check by color/texture. Since the only times I've ever had food poisoning is from restaurants, I'm not too worried about checking for an exact temperature. I like the ones where you can leave them in the meat with the gauge outside the oven. And it's the same deal. They don't last all that long. Quote Link to comment Share on other sites More sharing options...
regentrude Posted February 19, 2018 Share Posted February 19, 2018 (edited) By sight/cutting into. Never had a problem. Edited February 19, 2018 by regentrude Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted February 19, 2018 Share Posted February 19, 2018 I eyeball the little stuff and use a thermometer for roasted beef and chicken. Now that I have a Sous Vide I can do steaks and salmon without accidentally over doing it. I’m more afraid of overcooking than undercooking. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 19, 2018 Share Posted February 19, 2018 I eyeball the little stuff and use a thermometer for roasted beef and chicken. Now that I have a Sous Vide I can do steaks and salmon without accidentally over doing it. I’m more afraid of overcooking than undercooking. That's why I use it for certain things too. I don't want to overcook it. Quote Link to comment Share on other sites More sharing options...
Rachel Posted February 19, 2018 Share Posted February 19, 2018 I do because I’ve learned that perfectly cooked meat tastes much better than over cooked meat. 1 Quote Link to comment Share on other sites More sharing options...
TheReader Posted February 19, 2018 Share Posted February 19, 2018 Ground beef I cook by sight, as well as thinly sliced chicken or beef used for stir fry. Chicken breasts, pork chops, anything in the oven (well, not chicken legs, which I have a specific recipe for and never come out wrong), all gets the meat thermometer. Also on the grill stuff (steaks, etc.). We have a digital that you can insert the probe, and carry around the reader and it beeps when done. We've had it a few years now and still going strong. Quote Link to comment Share on other sites More sharing options...
Critterfixer Posted February 19, 2018 Share Posted February 19, 2018 Instant read thermometer. Quote Link to comment Share on other sites More sharing options...
Katy Posted February 19, 2018 Share Posted February 19, 2018 I no longer trust thermometers. I've had a few instances where I decided to use a thermometer instead of sight and found a bit of raw chicken inside a breast that was 10 degrees overcooked. Quote Link to comment Share on other sites More sharing options...
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