Do you use a meat thermometer?

[Squirlz]

On items I'm not sure about, or to even check a hot dog, I use this one... http://www.thermoworks.com/products/thermapen/

We have one of those too. Instant read and very accurate.

 

[gemini2727]

Yes, I bought it to prove something was cooked to my mom, who would try to cook meat until it was 'done', which is usually about 40 minutes longer than I would cook it. I needed to prove that I wasn't undercooking it.

(I wasn't undercooking it by the way)

I was just like your mom until I bought a digital thermometer. I would overcook meat just to be sure it was a safe temperature. It was an expensive purchase, but well worth it. It's very accurate, my meat is always done perfectly and I don't worry anymore

 

[Abdul Saleem]

Only if they don't reference pork.

 

[tinatark]

One is actually incorporated into the lower oven of my range. Makes it much nicer to know when stuff is done!

 

[aprilchem]

Absolutely. I don't take any chances with food safety - I use it for all types of meat, as well as eggs.

 

[kamik86]

I have a simple thermometer one (and had one of the digital ones at one point but lost part of it) my issues with the simple ones and why I don't use it is in things like pan fried meats I have NEVER gotten the temp up to what it says is correct... yet the meat is clearly cooked when I cut into it, sometimes overdone. I mean is that the temp it should reach while still in the pan or when its out? when does the thermometer go in? maybe I was always doing it wrong...

Honestly now I can eyeball chicken pretty well and tell by the way it feels when I pick it up if its done or not. then I can let it rest before cutting it open... so much better.

Would still be nice for other meats though. Espeically steaks DH and I like them so different that its a pain to try and get them right for us both

 

[EMAW_KSU]

We use a maverick remote thermometer for most all meats we cook. We do cook meats on a smoker and do not use the oven.

 

[TheIncredibles!]

Yes but I only use it on big things - Turkey, Prime Rib, Pork Roast, Beef Tenderloin etc. Individual cuts of meat I don't use it for. I use a dual thermometer when I am smoking things. One for the smoker temp, one for meat temp.

 

[Jedana]

I have a simple thermometer one (and had one of the digital ones at one point but lost part of it) my issues with the simple ones and why I don't use it is in things like pan fried meats I have NEVER gotten the temp up to what it says is correct... yet the meat is clearly cooked when I cut into it, sometimes overdone. I mean is that the temp it should reach while still in the pan or when its out? when does the thermometer go in? maybe I was always doing it wrong...

Honestly now I can eyeball chicken pretty well and tell by the way it feels when I pick it up if its done or not. then I can let it rest before cutting it open... so much better.

Would still be nice for other meats though. Espeically steaks DH and I like them so different that its a pain to try and get them right for us both

The simple ones, like this:
http://www.walmart.com/ip/Mainstays-Instant-Read-Meat-Thermometer-00997STW/14913174

are best used for things like beans. They are used in most food service places (like Chipotle and Johnny Rockets) because they are cheap, and easy to replace. Those two places (I can verify) temp the food as it is on the grill, and when it's on the holding line, using these. You can use them on meat, but it is hard to get an accurate temp (where 1 or 2 degrees means the difference between medium and medium well).

I prefer the other two I have, like these:
http://www.walmart.com/ip/Maverick-Roast-Alert-Oven-Thermometer/17127923
[URL]http://www.walmart.com/ip/Taylor-Digital-Programmable-Thermometer/17167406?action=product_interest&action_type=title&placement_id=irs-2-m1&strategy=PWVUB&visitor_id=DfVmn1lSz56uGwk5nXRBdo&category=&client_guid=e94352c0-1026-4051-8972-cc7fcd451a16&customer_id_enc=&config_id=2&parent_item_id=17127923&parent_anchor_item_id=17127923&guid=99096345-a8ba-46b5-8443-a7b2dbd5916d&bucket_id=irsbucketdefault&beacon_version=1.0.1&findingMethod=p13n
(these[/URL] aren't the exact ones I have, but it will give you an idea of what they look like. One of the ones I have goes in at the start of cooking and can handle the oven door being shut on it. The other one can't have heat on the cord or it will melt, but is a bit more accurate, I think.)

I cook to 5-10 degrees below recommended temp, and then let them sit to finish cooking and to reabsorb their juices. Never check right on the bone or in a pocket of fat.

Here's a guide to temps and meat safety.

http://www.foodsafety.gov/keep/types/meat/index.html
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077331.htm

DH can no longer have medium cooked meats---beef, pork and chicken must cook to a minimum of 165 with no pink. I also have to freeze any seafood (which kills some parasites) and then cook to 145. No more sashimi for him!

 

[soccerdad72]

Like others, I use one for certain types of meat, like whole birds and roasts.

 

[Minnesota!]

I own one and I use it sporadically - chicken/turkey/pork in the oven or grill.

 

[cluvsdisney]

Yes.