Use a Thermometer
When someone tells you that they don’t need a thermometer, it means one of two things:
They are a professional cook
or
Their food is dry.
People often think of the thermometer as a crutch. It is simply not, it is a tool.
An essential tool.
Cooking food is not always about being precise or being perfect. In fact, I believe that the magic in cooking comes from spontaneity and from trying new things. However, this rarely means it’s wise to stray from the basics. These things work because they work. Like letting your food rest, for example. There is just no reason not to do it. It will keep food tender, keep it juicy, and keep it full of flavor. There is simply no reason to cook without a thermometer.
It is important to note that not only does a thermometer help with reaching the perfect temperature but also with not exceeding it either. Chicken can be finicky because if you cook a whole chicken, you have to be sure that the breast and the thighs both reach 165 degrees. By just winging it, no pun intended, you may find that it is undercooked in the center, or even worse, entirely overcooked. I really believe that the majority of food can be salvaged if it is overcooked, but chicken…
My god is overcooked poultry just terrible.
No one likes dry food and no chef enjoys the moment when you finally sit down to eat and the food is still raw in the middle.
Save yourself the trouble and buy a thermometer. They are cheap and they are necessary.
