Comment by ddoolin
4 hours ago
What I've really gotten out of this is that I'd like to learn how to use a (proper) meat thermometer when I make steaks.
4 hours ago
What I've really gotten out of this is that I'd like to learn how to use a (proper) meat thermometer when I make steaks.
The funny part is steak is one of the easiest foods to cook without a thermometer
You don’t have to worry about undercooking like you do with most other meats and most steak cuts will be delicious anywhere from 11-130 (if you cook a filet to 130, it won’t be the best but it’ll still be good) and some can go even higher
It’s not like poultry where the range where it’s “good” is very small. A 170 chicken breast is almost inedible and 160 is not safe…
Since this is HN, here's the maximum technology option: https://combustion.inc/
They have a thermometer with multiple sensors in it that finds the core temperature of the food you're cooking automatically, and predicts the rise in temperature over time. So the alarm goes off when it's time to pull and rest, which is absolutely amazing.
They have digital thermometers now that will map out the temperature curve and even predicted when the meat will reach core temp. You really don't need to use them many times before you internalize the behavior.