Are meat thermometers for newbs?
My friend Jared is a chef. By softly laying a finger to animal flesh, he can assess the degree of doneness without making a test cut. Most of us are not Jared. While many cookbooks provide practical cooking time and temperature tables per weight of different meats, most of us have never calibrated our ovens, thereby leaving us ignorant of “true” temperature. I also tend to throw away meat packaging as soon as I start prepping, so I am left to rifle through the trash or guess at weight and time. I usually go with the latter and apparently I am in the majority–only 15% of the general population regularly uses meat thermometers. But since when is the practice of the majority a good idea? Case in point: X-Men Origins: Wolverine is one of the top grossing movies of 2009. Chicken and pork really should be cooked to a minimum temperature, 165 F for chicken, 150 for pork, making a case for a thermometer–especially when you have reason to distrust your equipment and/or yourself. These temperatu
