I have worked for a NECI chef, a CIA (Culinary Institute lol) chef, a US Navy (CSS) chef, and a L’Ecole Superieure chef. Never a Michelin that I know of, unfortunately.
So let's check out this vid which is excellent.
(At the Pint I only use a "probe" for turkey burgers, cuz those suckers are deceptive as fuck. Otherwise it's all in the tactile. But still -- better safe than sorry, fer shur.)
@InUnfunky this is really interesting. I always flip steak a lot and thought I was just too impatient and doing it wrong, lol.
As per usual, it's more a matter of degree (pun intended).
USUALLY tho NOT ALWAYS these days the only stuff I temp out would be some poultry and some pork. NEVER a steak (or any other protein like salmon, etc) but this is only AFTER working in restaurants since '92.
THAT SAID thermometers are must haves at work and I DO HAVE redundant ones (hanging off of my hood vent, lol) JUST IN CASE. 😎 🤓
Did you splurge for a laser?
Cuz those are bad ass. 😂
For meats I still use the basic "probe" variety, whereas I ended up using a laser on a wood-fired pizza oven. 🤷♂️
It's hard to fuck up shit like pulled pork. OTOH be careful with chops.
And thankfully -- AS FAR AS I KNOW -- I have NEVER undercooked a piece of poultry for some poor schmuck.
I don't have nightmares about Trump's stupid ass, but I DO about undercooked chicken. 🤷♂️ 😀
@InUnfunky nothing that fancy, I’ll define decent as “not the cheapest probe i can find” 😂
And I can assure you, it’s quite possible to mess up pulled pork, but that was more a case of knowing I wasn’t using the right cut of meat and not a temp thing…🤷🏻♀️
@InUnfunky I have never checked temp on a steak and am pretty successful. Pork however, not so much. I did finally buy a decent thermometer and it made a huge difference between edible and not, lol.