3 ms·
What I've really gotten out of this is that I'd like to learn how to use a (proper) meat thermometer when I make steaks.
by ddoolin 2mo ago
What I've really gotten out of this is that I'd like to learn how to use a (proper) meat thermometer when I make steaks.
- pixl97 2mo agoThey have digital thermometers now that will map out the temperature curve and even predicted when the meat will reach core temp. You really don't need to use them many times before you internalize the behavior.
- jaggederest 2mo agoSince this is HN, here's the maximum technology option: https://combustion.inc/ https://combustion.inc/ They have a thermometer with multiple sensors in it that finds the core temperature of the food you're cooking automatically, and predicts the rise in temperature over time. So the alarm goes off when it's time to pull and rest, which is absolutely amazing.
- bsder 2mo agoI have one of the Combustion thermometers, and I like it. I used it more than I expected. In particular, I use it for roasting chicken and for sous vide things more than anything else. Then I got a Breville Control Freak, and I used it much less. :) For maximum techyness, Combustion, Inc. correctly identified that sous vide is normally an overdamped system. If you follow their instructions you can increase the water temp some and then bring it back down in order to move the system closer to critically damped and speed up your sous vide.
- deanputney 2mo agoI've had a Combustion thermometer since they came out. The best uses for me are butterflied whole chicken on the grill and roasts in the oven. You can get extremely precise results and account for carry over cooking very easily. Huge leap in results.
- throwaway2037 2mo agoIs this company owned by either Chris Young or Kenji Lopez-Alt? A few times I have seen them using this product and promoting it. I am curious if a bunch of influencer chefs decided to create a company to create this product.
- klausa 2mo agoAIUI it's owned by Chris, and Kenji is a fan, but doesn't have any ties other than that.
- lkjdsklf 2mo agoThe funny part is steak is one of the easiest foods to cook without a thermometer You don’t have to worry about undercooking like you do with most other meats and most steak cuts will be delicious anywhere from 11-130 (if you cook a filet to 130, it won’t be the best but it’ll still be good) and some can go even higher It’s not like poultry where the range where it’s “good” is very small. A 170 chicken breast is almost inedible and 160 is not safe…
- kasey_junk 2mo agoI agree with your broader point but the chicken food safety thing is missing a ton of important nuance. The safety comes from how long you hold the meat at the temp. 165 is the safe point if you are only holding for 10s. 145 is safe if you hold it for 10 minutes. This is why sous vide is such a popular way to cook chicken. You can hold a breast at 145 for hours trivially.
- bsder 2mo agoYou can be safe down to 135F if you give it enough time. https://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs https://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs In particular, I use 135F for 90 minutes (75 minimum recommended) to pasteurize eggs that I am going to be putting into something that asks for "raw" eggs (egg nog, mayonnaise, etc.) that I will serve to other people (if it's just for myself, I'll probably just be lazy and use the raw egg). So far, nobody has noticed any difference from "raw".
- jimbo808 2mo ago160 degrees for a chicken breast is perfectly safe. Considerably lower temperatures can also produce microbiologically safe chicken when combined with sufficient holding time. 165 is a rough rule of thumb, not some magic number like the boiling point of water at 1 bar or something.