Thread: Temperature 101
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Unread 07-29-2011, 10:08 PM   #10
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Originally Posted by Cook View Post
No it's 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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