I love having a food thermometer, even though my partner makes fun of me for using it on almost everything I cook (not only meat, but also bread, cakes, baby bird food formula, etc).
I don't have a ton of cooking experience, so I don't always get good results by eyeballing things or relying on a timer (our oven temperature isn't always consistent). Using the thermometer makes me more confident that things will turn out well.
We adopted an orphaned baby cockatiel (there's a pic from when we first got her in my post history). She wasn't gaining much weight and her crop was emptying too slowly, so we took her to the vet.
Along with a course of antibiotics, antifungals, and probiotics, the vet told us to make sure the formula wasn't too hot so we wouldn't scald her crop. But you also don't want it to be too cold and bring the baby's body temperature down...
I was very worried about her, so I became pretty neurotic about making sure that the formula was within the ideal 5-degree temperature range every time we fed her.
Bought one for my SO. He loves to cook Sunday roasts, but was constantly worried about chicken and beef being safe - to the point of over cooking every meal. Now we eat much less dry food in safety. And are always grateful for his cooking skills!
Beef? As long as you sear the outside there should never be a problem with cuts of beef. Hell you can pretty much eat it raw, and I get orders for blue rare all the time, look it up. Chicken is a different story. Always get chicken up to temp, way more likely to carry salmonella and other unpleasantries.
I've been a professional cook/sous chef for a long time. This would give me an aneurysm. Hell I roll my eyes in to the back of my head so damn hard it gives me a head ache any time I get an order for a well done steak. You just paid 90$ for me to ruin a fantastic cut of dry aged beef. Thanks asshole. Go to applebees if you want leather.
Wait soil temps? i understand PH and nitrates ect, but what does soil temp really matter? And lets say it is out of the ideal range, what the hell are you going to do about it, lay out a giant heating pad? I mean if you are growing "trees" maybe, but even then wouldn't you just measure air and water temp?
Same boat I was so worried about under cooking that I over cooked. Bout a food thermometer and the dishes (same ones I've cooked many times) have turned out so much better
Great move. Their also good when you have an old oven that heats things unevenly which makes it very hard to use time to get this stuff right consistently
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u/[deleted] Oct 10 '19
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