There has always been a lot of discussion on this topic...... I have my own views, and always have a Thermapen nearby when cooking. For different reasons, as I'm sure will be brought up. But would like to hear yours
There have been some folks that don't use temp gauges, etc. on their cooks & rely on experience, vision, touch, etc., to determine "doneness", where others would not be withoot a Thermapen, or some other sort of "quick temp read" thermometer.
Granted, IMO, experience is probably the most reliable tool in your cooking "tool shed", but IMO, there are definately areas, where some additional help from technology is beneficial...... I could name some here, but would like to hear some replies, either way, for discussion
There have been some folks that don't use temp gauges, etc. on their cooks & rely on experience, vision, touch, etc., to determine "doneness", where others would not be withoot a Thermapen, or some other sort of "quick temp read" thermometer.
Granted, IMO, experience is probably the most reliable tool in your cooking "tool shed", but IMO, there are definately areas, where some additional help from technology is beneficial...... I could name some here, but would like to hear some replies, either way, for discussion
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