She has her methods. Mostly grilling. I don't interfere. :-) She loathes sous vide. The nice thing about the Thermapen is that it reads so fast that it's easy

She has her methods. Mostly grilling. I don't interfere. :-) She loathes sous vide. The nice thing about the Thermapen is that it reads so fast that it's easy to explore the temperature gradients in the food. It's a learning process, right? In my own cooking, I'm correlating the measurements with technique and results, and when I finally cook something well I can reliably repeat it. (Full disclosure. I have the surface temperature version of the Thermapen and a 4-channel recording thermometer, and I've profiled the oven, the griddle, etc. :-) We now focus on improving other aspects of cooking, confident that temperature is handled.)