Originally Posted by Cook
No it's not...you just need to know what you're doing.
In a restaurant situation I have cooked and served I don't know how much chicken. Never have I temped a piece.
I'm not trying to be argumentative nor am I saying to not use a thermometer. I am however saying that is is not a "must".
Knowledge is everything.
I hear that, can't tell you how many cases of chicken I have cut up and cooked with out any gauge.
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