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.
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
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.
Yes. Especially for chicken breasts. It’s easy enough to know for sure they’re done, but they’re much easier to eat as soon as they hit 155F. My immune system has never questioned my chicken, but my taste buds are very thankful for the meat thermometer.
Interesting. I heard that chicken needs to be cooked to 165F. Do you let it rest (and does that get it to eventually reach 165F?)
I just want juicy chicken that won’t give me diarrhea!
I always heard 165 too, but I looked at the chart on the meat thermometer and it said 155 for breast. I tried it out and it’s much juicer.
TIL!! Thank you
I meant to reply directly to you: https://lemmy.world/comment/17040636
Yes! There wasn’t a lot of meat prepared in my house as I was growing up, so I didn’t get any experience with it. Having a meat thermometer means I don’t need to guess. It’s good.
I’ve started cooking meat a lil cooler than recommended, in theory that it’s more tender. With a meat thermometer I know it’s still good.
Yes. It will tell you what’s happening where your eyes cannot see.
Hell yeah, if I didn’t everything would come out of my kitchen double well done.
Perpetually, when cooking meat.
Every time.
Yes, I have several of various types and use them extensively.
They are not necessary to cook, they are necessary to cook consistently.
Yes, vitally important when running a grill. I have one with 4 probes, one measures grill temp and 3 for meats.
Every time. Worth doing every time as well.
Don’t you?
Yes, but never for meat. I use it when I make toffee, bake bread and some other things.
Yes. I like meat cooked medium well and husband prefers medium rare. He’s as grossed out by overcooked as I am by undercooked. Without the thermometer he brings mine in too early.
Yup, all the time, whether I’m cooking meat in the oven, on the grill, or on the stove top. They’re so handy!
I always use one and the feeling when the meat just kisses the done temperature while it’s resting is almost as good as sex.
Absolutely, and not just for meats. Anything that has a temperature requirement for best cooking method.
An instant-read thermometer is a game changer to make sure fish, meat, and anything else that needs it is properly cooked, and just as importantly, not over-cooked.
