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I think your reference pool is just small. I absolutely use it for meat and especially for ground meat, which has a much higher chance of contamination.
by habinero 1y ago
I think your reference pool is just small. I absolutely use it for meat and especially for ground meat, which has a much higher chance of contamination.
- tonyedgecombe 1y agoI suspect your reference pool is the small one. Most people buy their burgers in a packet and hence follow the timing instructions on that packet.
- lacksconfidence 1y agoPerhaps this varies by region? I don't know anyone that buys burgers in a packet. They buy ground beef and either make patties or balls (for smash burgers).
- toast0 1y agoI don't do much of the shopping, but we get costco frozen burger patties for most of our home burgers. I don't think it costs more than the same weight of 'whole' ground beef, and it's convenient. Those are thin enough I wouldn't think to stick a thermometer in them... it would be too hard to get it in the center and not out the other side, and it's pretty easy to get a sense of doneness from the outside (or cut into one and see). Steaks, depending on who's eating and doneness preferences, thermometer is nice. Roasts, almost certainly.
- what 1y agoSo your reference pool is you and mine is everyone I’ve ever seen cook a burger or steak or pork chop. Which one is smaller?
- habinero 1y agoIf you've never seen it and I see it all the time, I don't think it's me.