auscos
06-01-2004, 03:22 PM
Okay, not really, they are handy as hell. But I thought I'd share a little info from when I was a chef. I had to retire about 12 years ago because of my feet and back could not longer handle it. But I did it for ove r10 years and while I tried to always keep a thermo in my pocket, sometimes it would walk away, or I just would not have time.
But over the years of cooking untold prime ribs, roasts and steaks, I learned to do most everything by touch. Meat at diff temps has a different "feel" to it. So whenever you take a temp, first touch it. Soon you will be able to associate the frimness of the meat with the internal temp. Now this works much better on steaks than roasts, but it is still possible.
Also, whenver you take an internal temp, place the point of the thermo just below your lip to see what the temp "feels" like. Soon you will be able to tell the temp with a fork or any any piece of metal by sticking it into the meat and then against your skin.
Anyway, I just thougth I'd pass these along. I hope there are not trite "old news."
But over the years of cooking untold prime ribs, roasts and steaks, I learned to do most everything by touch. Meat at diff temps has a different "feel" to it. So whenever you take a temp, first touch it. Soon you will be able to associate the frimness of the meat with the internal temp. Now this works much better on steaks than roasts, but it is still possible.
Also, whenver you take an internal temp, place the point of the thermo just below your lip to see what the temp "feels" like. Soon you will be able to tell the temp with a fork or any any piece of metal by sticking it into the meat and then against your skin.
Anyway, I just thougth I'd pass these along. I hope there are not trite "old news."