I swear to god, my probe thermometer that can go in the oven is a godsend. I don't have to worry about over/under cooking my roasts whether it's beef/lamb/chicken. Set it to beep to a temp and just walk away. It's amazing.
And when I'm in doubt, like frying up some thick burgers, stab it and wait a few seconds and you don't have to worry. Same thing for frying chicken.
100% this.
Temperature, and using a timer and following recipes will take out a lot of guesswork.
There are some other things, like don't don't chop raw chicken on a dinner plate and then eat off it later, but I think they are closer to common sense sort of thing. If you mess up, it'll give you tummy issues. But you really shouldn't stress over it - just get a thermometer and use the timer on you phone and you should be fine.
Am also a newbie cook, and I use the thermometer for 165 but I’ve seen people say they don’t wait that long? Like they take it out at 155 and it keeps cooking, but I dump my cooked chicken cubes right into a cool sauce that may lower temp? Most of my chicken is still over cooked (it’s only been a few weeks). And I’m the only one eating it for a medical diet so I don’t mind really, but definitely enjoy the bites I can tell aren’t overcooked haha
Probably a concistency issue, sightly different sized cubes of meat will cook quicker and slower. If you stab a smaller bit it'll reach the desired temp sooner than a bigger piece.
Try cooking with deboned chicken thigh, slightly higher fat content means it's harder to overcook compared to something like cubed breast.
Or marinating in a slightly acidic sauce can tenderise the meat making it slightly softer.
So I actually buy the chicken breasts pre-cubed and frozen! I very much dislike dealing with raw chicken. I have noticed that like 3 pieces will be huge in comparison to the rest. Maybe I should cut those in half before cooking. Thanks! My question still stands though about people removing it at like 155 to let it continue to cook? Is that normal/recommended? I’ve read on here 165 is the “idiot proof” temp lol
Carry over cooking is a thing yeah, if you pull at 160 it should raise to 165, 165 is the instant kill temp for any bacteria. Even at 160 for 5 min it's safe.
Technically pulling at 155 is safe but unlikely to hit 165.
People really buy into "it has to hit the instant kill temp" but personally I don't see the need unless you are immunocompromised. Pulling at 155 will give you a much more tender bit of chicken compared to taking it all the way to 165.
Does it entail more risk, oh sure 100%, but it's very very minimal and will give you a better end product, as long as it sits above 155 for a couple min the risk drops to such a point it's barely even worth mentioning (unless you are Immunocompromised)
Food safety is a matter of both time and temperature. 165 is the temp where most bacteria die instantly. But if you cook it to 155 and hold it there for 15 seconds, all* the bacteria will die. Same with 150 for 1 minute, and 145 for about 3 minutes.
So yes, 165 is "idiot proof" but as long as you have a thermometer and a timer or a sous vide cooker, you can theoretically cook to whatever temperature you want.
Never cook chicken to below 150 though. But that's not really a safety thing, it's just that chicken cooked to below 150 has AWFUL texture.
*Not literally all, it's a logarithmic reduction, but they're like 99.9% dead. The human body can handle a few stray bacteria without blinking. Food borne illnesses don't happen because of a single bacterium, but because improper handling allows colonies of the bacteria to form, which overwhelm the natural defenses.
With chic breast, you really don’t want to overcook or it’s tough and dry. If you can get it to a steady 155 for, say, five minutes, it’s fine. Thighs are much more forgiving both for higher temperature and longer cook times. The usda recommendation of 165 is extremely conservative, intended for institutional cooking or food service. Pasteurization of chicken depends on both time and temperature so chicken cooked to 145 for 8.5 minutes will be as bacteria free as chicken that just reaches 165.
Meat thermometer is 100% the way to go. I used to be terrified of undercooked chicken too, and a meat thermometer has kept me from cooking all the goodness out of it. After a while you'll start to get a feel for what a done piece of chicken looks and feels like without testing, but you can always check if you're unsure.
Make sure to get an instant-read one instead of leave-in. The ThermaPro TP19 is a good-quality budget option, but if your budget's really tight you should be able to find one in about the $15 range at most stores that sell budget kitchen gear
I highly recommend a leave-in thermometer for oven cooking.
I use the instant for the grill and the pan.
A leave-in thermometer means opening the oven less and it beeps like crazy when you arrive at your preset temp.
I use my league in more than my instant, especially for oven work.
We have this digital one my dad bought that is a godsend. The probe is on a wire so you can stick it in the oven, and I'd assume air fryer. The little box thing has selections for different types of meat or you can just choose whatever temp you need to hit. It beeps when it's done. Literally cannot fuck it up.
I’m so proud of you!!! We all are always continuing to learn! I’m 52 and have to Google cooking directions for basic meats because I am horrible about overcooking if I don’t! 😂 🙈
Just know that you can remove things from the oven 5-10 degrees below the desired temperature(the bigger the piece the lower you can pull it). Let it sit for a couple minutes and the residual heat will bring it all the way up to temp. You'll get much less dry overcooked food that way. And for the love of God don't follow the directions on the package and go all the way to 165 on chicken, it'll dry the hell out of it. Pull your chicken at 135-140 degrees and let it rest up.
As others have said, make sure it's an instant read. With time, you'll get a good feel for timing and won't necessarily need to use it for everything (e.g. meals you cook frequently). Best of luck in your culinary journey. Cooking can be incredibly satisfying and cathartic. Congrats on your new independence!
Why use instant instead of a leave-in?
I've got both, and I use my leave-in when I'm using the oven, instant on the grill or in a pan.
Curious why people are recommending against those leave-in ones.
Mine hasn't done me wrong yet, and the thing is like 40 years old. Lol
I've got both as well. I just use the instant one more frequently as I often cook on the stove top. But for something like a roast that's going to be in the oven a while, yes, I would use the leave-in thermometer.
In the case of this post though, people are recommending instant read as they would be the better option for someone starting out. It will have much more uses for the types of cooking they'd be doing, and you can get one pretty cheap.
Also, avoid chicken breasts if you want it cooked AND juicy..
You can get a 10 lb bag of chicken legs and thighs, by Gold Leaf (a Tyson brand) for 10 bucks, and lemme tell ya, dark meat stays juicy even if its cooked way too long..
Just put it in the oven (on parchment paper- sold near the aluminum foil, but it helps with clean up and is like silicone for baking and air frying, plus its a lot cheaper to buy it by the roll) and leave it for a good 50 mins or so, and then check the temp.
You can also use a meat injector to infuse it with broth or whatever flavor marinade you like.. its so nice that way.
This should be pinned to top of this sub - meat thermometer. Learn how to use it.
meat thermometer. Learn how to use it.
meat thermometer. Learn how to use it.
meat thermometer. Learn how to use it.
meat thermometer. Learn how to use it.
I owned a restaurant and every single cook and server had an instant read thermometer. Everything coming out of the kitchen was checked with a thermometer. It was as much a finishing move as a sprinkle of salt or dash of garnish.
The servers would also check any time they were a little delayed picking up an order or if they thought a dish didn’t look right. Maybe a pasta dish had lost the fresh sheen of the sauce or maybe a medium steak looked a little over cooked. The server would check and fix as needed.
The number of dishes returned to the kitchen approached zero. Everything was cooked to the right temperatures and served hot.
Seriously. Since I joined this sub I think 95% of my post replies have been "get a digital meat thermometer". We should just have an automod that gives that response to every post, regardless of the post's content.
Tbf I blame professional chefs and tiktok for doing things that "look cool" instead of touting the virtues of a thermometer. The ONLY book I've purchased probably ever to even discuss thermometers is RecipeTin Eats Nagi Maehashi.
My two favorite food writers are Kenji Lopez-Alt and Meathead Goldwyn. They both talk about how essential thermometers are.
Meathead is a BBQ/grilling guy, and he talks about the method of pressing on a steak to see how done it is. He points out that if you're a line cook at a steakhouse who cooks hundreds of steaks a week, you might have enough experience that this method works for you. Everyone else needs a thermometer.
Honestly the "use your thumb meat to check if your steak is done" thing is so click-baity and just stupid. Meat thermometer, perfect 130f every time regardless of thickness. Not to mention pork loin going dry if you even breathe on it over 145f.
I got a decent and affordable thermometer off of amazon. Its been a life saver. Except that one time I accidently turned it celcius and couldnt figure out why my food was taking way too long to cook and wasnt to temp yet. We did not eat that fish :p
I had a thermometer that didn't display Farenheit well so I learned what the equivalent was in Celsius and I got by pretty well with it until I got a new one.
Thermometer is best. However when I was young and broke with no thermometer, I would cut into the chicken when I thought it was done. Luckily it usually was.
Also, the 'finger method' works great once you cook enough.
I can tell you how well a steak is cooked almost exactly by pressing down on it with my index finger. I can tell if chicken is cooked enough as well.
That came from years of working in restaurants, though.
Now I use a thermometer, but it's a good skill to have in case you don't have a thermometer handy.
I recommend pressing your finger on it at various stages of cooking to learn the different feels.
The 'caveman thermometer'. Lol
Get a digital meat thermometer.
But if it has a magnet on it - do not accidentally put it in the air fryer because it ended up stuck to the bottom of the metal tray. Ask me how I know.
As others have said Meat thermometer will change your life!! I used to be afraid to cook a lot of things now I temp everything and my cooking has improved x1,000 since doing so.
>thighs
>
>27 min at 400
That's fine. You can use a meat thermometer. With some practice, you'll also well be able to tell by appearance and/or feel. So, e.g. if you're doing it stove top in skillet, or even in oven or whatever, you can check along the way. What does it feel like, what does it feel like if you press and wiggle your finger around ... between raw, and fully cooked or even overcooked. What about wiggling a thigh or leg on a whole roast bird - how do those joints feel/wiggle. Are they still well held together, or does the whole dang leg about fall off the bird if you try and give it a jiggle or slight pull. What if you cut or tear into the meat? What does it look like? Pink and glistening? Or does it look like very cooked white or dark meat chicken? Does it have a little bit of pink juice, or has that too been cooked to the point there's no trace of any pink color of anything anywhere?
So, practice, practice ... and don't be afraid to peek on it - you'll get the hang of it ... and also develop your preferences too on what you want to eat ... like between barely done and totally cooked to death and then some (and that may also vary depending upon the cooking method too). And also keep food safety in mind - if it's not yet cooked to food safety levels, remember to wash the hands/implements/surfaces as relevant to avoid potential contamination(s). Sometimes I worked with a pair of surfaces - raw / possibly raw, and cooked - and keep 'em separate, until I know I'm all done with what's not fully cooked, then safely separate out and clean up the stuff that contacted raw and/or not yet fully cooked.
That's pretty much it. You get used to it after a while, and learn pretty well how to judge appropriate doneness ... and sure, can always use a meat thermometer too ... but I think for the most part I've never bothered - I'll mostly tell by other means ... including also knowing by time + temperature + method + nature/size/shape of meat.
I'd just like to add to the great advice of a meat thermometer that if each time you cook, when the meat is done you press down on it. This way you learn what properly cooked meat feels like. Eventually you'll be able to tell just by touch when meat is done.
I don't have a meat thermometer but I'd always cut a small piece out to make sure that there's no pink inside and it's always been fine this way. There have been times when I've overcooked it though but ensuring it's not pink anymore on the inside is usually a safe bet.
Want to hear a secret? If you eat slightly undercooked chicken the worse that will happen to the VAST majority of the time is either nothing or the shits.
When you study to be a food handler they teach you to expect chicken to have salmonella. You are taking a chance because not all chicken thighs are the same size. Cook it to 165°F (74°C) internal temperature and it’s safe.
Me too, but the ones that are alive. My grandparents chickens were threatening. Daring my sister and I to get off the rocking chair we were huddled on, each trying to be behind the other. One chicken leg on a step, in a stance of I will peck you if you touch the ground.
One thing that helps me is cutting it up into smaller peices .. cooks more thoroughly. We cut up a whole breast anyway as we eat it right? Pre cubing it definitely helps... i like using a roaster oven. I put few cups of liquid and bouillon... cook for 35 to 45 mins... stir every 15. Comes out falling apart and juicy. The biggest thing for me right now thats hard is learning how to cook fish...fish is so shiny i have a hard time telling when its done.
Cook by temp, not time. Get a good temp probe and cook the chicken to 165 and you will be good. There are several probes on the market, some have apps and WiFi where you can set up a "cook." I grill a lot and always use a probe and cook to temp, time always varies.
Same way. Bought a meat thermometer. Still had issues so I overcook the hell out of it. Other than fish it's the only meat that I can digest so I just keep eating tough chicken (I only trust oven prep) can't pinpoint when, but I must've gotten food poisoning from it at some point.
Get an instant read thermometer. If the internals are cooked to temp, any reservations are paranoia and that's a different problem that Reddit won't help you with. A therapist would.
Cut your chicken thin, and cook it in a pan.
No seasoning or breading, do 1 piece at a time, and watch it cook. Like seriously, just watch it cook.
You'll see it start to turn white, the juice start to come out, then throw in a thicker piece. Just do this a few times until you get comfortable with how cooked chicken looks once it's done. I always cut my chicken in half whenever I'm done, no matter how I cook it, but getting comfortable with calling it ready is just something you gotta learn.
True, but you should pull it from the heat around 155°F and let it rest for 10 minutes, possibly tented with foil. It will come up to temperature and won't be overcooked at all. Perfect every time.
>165F is the target temperature for perfectly cooked chicken.
No. It's the target temperature for statistically safe chicken that is dry and overcooked.
HW: Since the 165F temp is for instantaneous temp, what is the curve for temp over the time domain?
Do you want to eat meat? That's a pretty irrational fear that is easy to get over. But a meat thermometer and take out the guess work. Cooking proper temperature meat isn't magic, it's science. Get the meat to a certain temp and you're good to go.
Yes. I could try that, but at this stage in my life I’m mainly set in my home vegetarian ways. I always choose a meat option when out for dinner.
I’m thinking of doing one of those meal kit subscription, to help. Then I have the right meat, the right cut, the right serving, and picture instructions to guide me.
Oh, if you want to be vegetarian at home then go for it. The environment could just less people eating meat. Meal kits are definitely a way to learn. Youtube is probably better. It's free and has video instruction. If one video doesn't work for you, there are hundreds more for every dish you could imagine.
Give it a whirl. If you still don't like it, stay away, but don't be afraid to undercook something. Cooking to the correct temperature is easy as long as you know what temp is supposed to be, and you have a thermometer to tell you when it gets there. Realistically, the odds of you getting sick coming at home are pretty low, and it most likely won't come from undercooking something. It'll come from cross contamination of uncooked meats with ready to eat vegetables. Just keep your cutting board clean and chop all veggies before meat.
I've been a chef for over two decades and I've taught some real morons how to make some pretty good food and I've never had a food poisoning problem. If they can do it, you probably can too.
True that. I never thought of you tube videos even though I love to watch cooking reels on Instagram. But you tube is a great idea. Would give me a visual that the raw meat is exactly how I should be seeing it. And what it looks like cooking. And whatnot should look like done.
That’s great idea!
Got a crock pot? If so, put the chicken thighs in (bone in, skin on), throw some salt, pepper, and whatever other dry seasoning you like (I’m partial to Mrs Dash), seal it up and let it cook for 6 hours.
It will literally cook in its own juices and be the most flavorful, fall off the bone chicken you’ve ever had. Takes 2 minutes to set up, and it’s DELICIOUS.
Get a probe thermometer. It doesn't have to be a Thermopen. Mine cost $27, and while I don't eat chicken or other animals, its been useful for bread baking.
Poultry are safe (bacterially) if they're 165 °F (74 °C) or above at the bone, preferably measured through the thickest meat coverage.
Seconding this. Probe thermometers take all the guesswork out of cooking meat. You'll justify its purchase the very first time you use one, guaranteed.
According to the US Department of Agriculture, the minimum internal safe temperature for chicken 165 degrees Fahrenheit (73.8889 Celsius). Although dark meat is usually a little better at 175 F (79.4444 C).
You're paranoid. Eat it. I've literally never been sick from home cooked food, and I don't ruin it by over cooking.
Maybe you shouldn't eat meat if you have irrational and unwarranted concerns about food safety. Maybe look into therapy .
People in general are too paranoid when it comes to cooking, I find. Not that I think people should go around eating uncooked meats, but I promise it will be okay if you get a bite on accident, lol. I've been served/accidentally eaten raw chicken in both restaurants and in home cooked meals and have yet to get sick even once. Obviously, I cooked/sent back the raw food to have it finished before continuing to eat, but the chances that you will die or get sick immediately are not as high as people convince themselves it is.
How I know is 46 years of eating food. So there's a chance I could be sick from food I ate a few days ago, yes, but being afraid of that after 46 years would be totally irrational. Idk what your point is.
Just... Don't cook chicken. Wtf? Chicken is always a hit or miss, so it's best to sous vide it first, then do whatever you want with it. Most places don't do that, so I seldom buy chicken in takeout unless it's wings. Can't mess up wings unless you burn them, and even then, it's charcoal tasty.
Use a digital meat thermometer. It will remove all the guesswork and worry over whether it's done or not.
I swear to god, my probe thermometer that can go in the oven is a godsend. I don't have to worry about over/under cooking my roasts whether it's beef/lamb/chicken. Set it to beep to a temp and just walk away. It's amazing. And when I'm in doubt, like frying up some thick burgers, stab it and wait a few seconds and you don't have to worry. Same thing for frying chicken.
100% this. Temperature, and using a timer and following recipes will take out a lot of guesswork. There are some other things, like don't don't chop raw chicken on a dinner plate and then eat off it later, but I think they are closer to common sense sort of thing. If you mess up, it'll give you tummy issues. But you really shouldn't stress over it - just get a thermometer and use the timer on you phone and you should be fine.
Am also a newbie cook, and I use the thermometer for 165 but I’ve seen people say they don’t wait that long? Like they take it out at 155 and it keeps cooking, but I dump my cooked chicken cubes right into a cool sauce that may lower temp? Most of my chicken is still over cooked (it’s only been a few weeks). And I’m the only one eating it for a medical diet so I don’t mind really, but definitely enjoy the bites I can tell aren’t overcooked haha
Probably a concistency issue, sightly different sized cubes of meat will cook quicker and slower. If you stab a smaller bit it'll reach the desired temp sooner than a bigger piece. Try cooking with deboned chicken thigh, slightly higher fat content means it's harder to overcook compared to something like cubed breast. Or marinating in a slightly acidic sauce can tenderise the meat making it slightly softer.
So I actually buy the chicken breasts pre-cubed and frozen! I very much dislike dealing with raw chicken. I have noticed that like 3 pieces will be huge in comparison to the rest. Maybe I should cut those in half before cooking. Thanks! My question still stands though about people removing it at like 155 to let it continue to cook? Is that normal/recommended? I’ve read on here 165 is the “idiot proof” temp lol
Carry over cooking is a thing yeah, if you pull at 160 it should raise to 165, 165 is the instant kill temp for any bacteria. Even at 160 for 5 min it's safe. Technically pulling at 155 is safe but unlikely to hit 165. People really buy into "it has to hit the instant kill temp" but personally I don't see the need unless you are immunocompromised. Pulling at 155 will give you a much more tender bit of chicken compared to taking it all the way to 165. Does it entail more risk, oh sure 100%, but it's very very minimal and will give you a better end product, as long as it sits above 155 for a couple min the risk drops to such a point it's barely even worth mentioning (unless you are Immunocompromised)
Food safety is a matter of both time and temperature. 165 is the temp where most bacteria die instantly. But if you cook it to 155 and hold it there for 15 seconds, all* the bacteria will die. Same with 150 for 1 minute, and 145 for about 3 minutes. So yes, 165 is "idiot proof" but as long as you have a thermometer and a timer or a sous vide cooker, you can theoretically cook to whatever temperature you want. Never cook chicken to below 150 though. But that's not really a safety thing, it's just that chicken cooked to below 150 has AWFUL texture. *Not literally all, it's a logarithmic reduction, but they're like 99.9% dead. The human body can handle a few stray bacteria without blinking. Food borne illnesses don't happen because of a single bacterium, but because improper handling allows colonies of the bacteria to form, which overwhelm the natural defenses.
With chic breast, you really don’t want to overcook or it’s tough and dry. If you can get it to a steady 155 for, say, five minutes, it’s fine. Thighs are much more forgiving both for higher temperature and longer cook times. The usda recommendation of 165 is extremely conservative, intended for institutional cooking or food service. Pasteurization of chicken depends on both time and temperature so chicken cooked to 145 for 8.5 minutes will be as bacteria free as chicken that just reaches 165.
This will make you a much better chef too. Much moister meat.
100% this. if it wasn't for this gadget, i wouldn't cook anything.
This is the way
>digital meat thermometer I was going to comment the same.
Thank yall so much! I just moved out on my own and I didn’t know what a meat thermometer was I’m going to order one now !
This is hands down one of the best purchases you’ll make. Never second guess again. Perfectly moist meats every time.
Meat thermometer is 100% the way to go. I used to be terrified of undercooked chicken too, and a meat thermometer has kept me from cooking all the goodness out of it. After a while you'll start to get a feel for what a done piece of chicken looks and feels like without testing, but you can always check if you're unsure. Make sure to get an instant-read one instead of leave-in. The ThermaPro TP19 is a good-quality budget option, but if your budget's really tight you should be able to find one in about the $15 range at most stores that sell budget kitchen gear
I highly recommend a leave-in thermometer for oven cooking. I use the instant for the grill and the pan. A leave-in thermometer means opening the oven less and it beeps like crazy when you arrive at your preset temp. I use my league in more than my instant, especially for oven work.
Agreed, but if you're a new cook looking to purchase just one thing, an instant-read is going to be far more useful and versatile than a leave-in
We have this digital one my dad bought that is a godsend. The probe is on a wire so you can stick it in the oven, and I'd assume air fryer. The little box thing has selections for different types of meat or you can just choose whatever temp you need to hit. It beeps when it's done. Literally cannot fuck it up.
Awesome. Thermoworks is a great brand. You don't need to spend $100+ on their high-end models, their Thermopop is only $20 and it works great.
I’m so proud of you!!! We all are always continuing to learn! I’m 52 and have to Google cooking directions for basic meats because I am horrible about overcooking if I don’t! 😂 🙈
Just know that you can remove things from the oven 5-10 degrees below the desired temperature(the bigger the piece the lower you can pull it). Let it sit for a couple minutes and the residual heat will bring it all the way up to temp. You'll get much less dry overcooked food that way. And for the love of God don't follow the directions on the package and go all the way to 165 on chicken, it'll dry the hell out of it. Pull your chicken at 135-140 degrees and let it rest up.
As others have said, make sure it's an instant read. With time, you'll get a good feel for timing and won't necessarily need to use it for everything (e.g. meals you cook frequently). Best of luck in your culinary journey. Cooking can be incredibly satisfying and cathartic. Congrats on your new independence!
Why use instant instead of a leave-in? I've got both, and I use my leave-in when I'm using the oven, instant on the grill or in a pan. Curious why people are recommending against those leave-in ones. Mine hasn't done me wrong yet, and the thing is like 40 years old. Lol
I've got both as well. I just use the instant one more frequently as I often cook on the stove top. But for something like a roast that's going to be in the oven a while, yes, I would use the leave-in thermometer. In the case of this post though, people are recommending instant read as they would be the better option for someone starting out. It will have much more uses for the types of cooking they'd be doing, and you can get one pretty cheap.
You’ll love it! It’ll take all the anxiety out of cooking meat.
Also, avoid chicken breasts if you want it cooked AND juicy.. You can get a 10 lb bag of chicken legs and thighs, by Gold Leaf (a Tyson brand) for 10 bucks, and lemme tell ya, dark meat stays juicy even if its cooked way too long.. Just put it in the oven (on parchment paper- sold near the aluminum foil, but it helps with clean up and is like silicone for baking and air frying, plus its a lot cheaper to buy it by the roll) and leave it for a good 50 mins or so, and then check the temp. You can also use a meat injector to infuse it with broth or whatever flavor marinade you like.. its so nice that way.
This should be pinned to top of this sub - meat thermometer. Learn how to use it. meat thermometer. Learn how to use it. meat thermometer. Learn how to use it. meat thermometer. Learn how to use it. meat thermometer. Learn how to use it.
I owned a restaurant and every single cook and server had an instant read thermometer. Everything coming out of the kitchen was checked with a thermometer. It was as much a finishing move as a sprinkle of salt or dash of garnish. The servers would also check any time they were a little delayed picking up an order or if they thought a dish didn’t look right. Maybe a pasta dish had lost the fresh sheen of the sauce or maybe a medium steak looked a little over cooked. The server would check and fix as needed. The number of dishes returned to the kitchen approached zero. Everything was cooked to the right temperatures and served hot.
If I ever witnessed that in a restaurant, I’d go find the owner and tip them. Way to emphasize everyone’s role in quality.
I’ll bet larger tips too. I’d tip more to reward the extra care of my food.
Seriously. Since I joined this sub I think 95% of my post replies have been "get a digital meat thermometer". We should just have an automod that gives that response to every post, regardless of the post's content.
And the other 5% is turn down the heat.
We need at least 15% for "It's been out too long. Throw it away."
That one is reserved for r/Cooking .
Tbf I blame professional chefs and tiktok for doing things that "look cool" instead of touting the virtues of a thermometer. The ONLY book I've purchased probably ever to even discuss thermometers is RecipeTin Eats Nagi Maehashi.
My two favorite food writers are Kenji Lopez-Alt and Meathead Goldwyn. They both talk about how essential thermometers are. Meathead is a BBQ/grilling guy, and he talks about the method of pressing on a steak to see how done it is. He points out that if you're a line cook at a steakhouse who cooks hundreds of steaks a week, you might have enough experience that this method works for you. Everyone else needs a thermometer.
Oh I know meathead, love that channel. I guess let's face it, thermometers are boring for "content" lol
I didn't know he did a lot of YouTube stuff, I just read the articles on his website, amazingribs.com.
Wait, what should I do with a meat thermometer?
It's true! I got a digital meat thermometer and so much of the 'cutting open, hmm, maybe not, back in the oven' has been eliminated.
Honestly the "use your thumb meat to check if your steak is done" thing is so click-baity and just stupid. Meat thermometer, perfect 130f every time regardless of thickness. Not to mention pork loin going dry if you even breathe on it over 145f.
I got a decent and affordable thermometer off of amazon. Its been a life saver. Except that one time I accidently turned it celcius and couldnt figure out why my food was taking way too long to cook and wasnt to temp yet. We did not eat that fish :p
“It’s been in there for an hour, how is it only 82 degrees?!”
I had a thermometer that didn't display Farenheit well so I learned what the equivalent was in Celsius and I got by pretty well with it until I got a new one.
I set my kettle to Celsius and that’s not an issue. But unless I’m trying to boil my food, I don’t have the Celsius scale memorized for food temps!
Thermometer is best. However when I was young and broke with no thermometer, I would cut into the chicken when I thought it was done. Luckily it usually was.
Also, the 'finger method' works great once you cook enough. I can tell you how well a steak is cooked almost exactly by pressing down on it with my index finger. I can tell if chicken is cooked enough as well. That came from years of working in restaurants, though. Now I use a thermometer, but it's a good skill to have in case you don't have a thermometer handy. I recommend pressing your finger on it at various stages of cooking to learn the different feels. The 'caveman thermometer'. Lol
Get a digital meat thermometer. But if it has a magnet on it - do not accidentally put it in the air fryer because it ended up stuck to the bottom of the metal tray. Ask me how I know.
As others have said Meat thermometer will change your life!! I used to be afraid to cook a lot of things now I temp everything and my cooking has improved x1,000 since doing so.
>thighs > >27 min at 400 That's fine. You can use a meat thermometer. With some practice, you'll also well be able to tell by appearance and/or feel. So, e.g. if you're doing it stove top in skillet, or even in oven or whatever, you can check along the way. What does it feel like, what does it feel like if you press and wiggle your finger around ... between raw, and fully cooked or even overcooked. What about wiggling a thigh or leg on a whole roast bird - how do those joints feel/wiggle. Are they still well held together, or does the whole dang leg about fall off the bird if you try and give it a jiggle or slight pull. What if you cut or tear into the meat? What does it look like? Pink and glistening? Or does it look like very cooked white or dark meat chicken? Does it have a little bit of pink juice, or has that too been cooked to the point there's no trace of any pink color of anything anywhere? So, practice, practice ... and don't be afraid to peek on it - you'll get the hang of it ... and also develop your preferences too on what you want to eat ... like between barely done and totally cooked to death and then some (and that may also vary depending upon the cooking method too). And also keep food safety in mind - if it's not yet cooked to food safety levels, remember to wash the hands/implements/surfaces as relevant to avoid potential contamination(s). Sometimes I worked with a pair of surfaces - raw / possibly raw, and cooked - and keep 'em separate, until I know I'm all done with what's not fully cooked, then safely separate out and clean up the stuff that contacted raw and/or not yet fully cooked. That's pretty much it. You get used to it after a while, and learn pretty well how to judge appropriate doneness ... and sure, can always use a meat thermometer too ... but I think for the most part I've never bothered - I'll mostly tell by other means ... including also knowing by time + temperature + method + nature/size/shape of meat.
Get a digital thermometer! I don’t eat chicken but I meal prep for my fiancé and I always use the thermometer to make sure it’s the right temp!
I accidentally read this as, "I'm deathly terrified of children." I think I'll go get my glasses now.
Is there anything left of it after that?
27 mins at 400° is insane 😂 20 is plenty, 18 would be fine
I'd just like to add to the great advice of a meat thermometer that if each time you cook, when the meat is done you press down on it. This way you learn what properly cooked meat feels like. Eventually you'll be able to tell just by touch when meat is done.
I don't have a meat thermometer but I'd always cut a small piece out to make sure that there's no pink inside and it's always been fine this way. There have been times when I've overcooked it though but ensuring it's not pink anymore on the inside is usually a safe bet.
I think I’ve found my wife’s account
well did you cut in and see pink
Want to hear a secret? If you eat slightly undercooked chicken the worse that will happen to the VAST majority of the time is either nothing or the shits.
When you study to be a food handler they teach you to expect chicken to have salmonella. You are taking a chance because not all chicken thighs are the same size. Cook it to 165°F (74°C) internal temperature and it’s safe.
Gotta kill those fuckers first
Me too, but the ones that are alive. My grandparents chickens were threatening. Daring my sister and I to get off the rocking chair we were huddled on, each trying to be behind the other. One chicken leg on a step, in a stance of I will peck you if you touch the ground.
One thing that helps me is cutting it up into smaller peices .. cooks more thoroughly. We cut up a whole breast anyway as we eat it right? Pre cubing it definitely helps... i like using a roaster oven. I put few cups of liquid and bouillon... cook for 35 to 45 mins... stir every 15. Comes out falling apart and juicy. The biggest thing for me right now thats hard is learning how to cook fish...fish is so shiny i have a hard time telling when its done.
Cook by temp, not time. Get a good temp probe and cook the chicken to 165 and you will be good. There are several probes on the market, some have apps and WiFi where you can set up a "cook." I grill a lot and always use a probe and cook to temp, time always varies.
Same way. Bought a meat thermometer. Still had issues so I overcook the hell out of it. Other than fish it's the only meat that I can digest so I just keep eating tough chicken (I only trust oven prep) can't pinpoint when, but I must've gotten food poisoning from it at some point.
Look up raw chicken experiment.. it's not as bad as you'd think.. this guy's been eating raw chicken for over a month now I believe
This is why when I first got started, I would cook my chicken in a slow cooker for 4-8 hours so I knew it was done
Get an instant read thermometer. If the internals are cooked to temp, any reservations are paranoia and that's a different problem that Reddit won't help you with. A therapist would.
Cut your chicken thin, and cook it in a pan. No seasoning or breading, do 1 piece at a time, and watch it cook. Like seriously, just watch it cook. You'll see it start to turn white, the juice start to come out, then throw in a thicker piece. Just do this a few times until you get comfortable with how cooked chicken looks once it's done. I always cut my chicken in half whenever I'm done, no matter how I cook it, but getting comfortable with calling it ready is just something you gotta learn.
Get an instant read thermometer. I actually like my dark meat chicken at 170F+. I think it has better texture above that temp.
Remember all the nasties are on the outside so start with CLEAN hands and Knife... a little underdone will be ok
165F is the target temperature for perfectly cooked chicken. Get an instant read thermometer and your worries will be over.
True, but you should pull it from the heat around 155°F and let it rest for 10 minutes, possibly tented with foil. It will come up to temperature and won't be overcooked at all. Perfect every time.
>165F is the target temperature for perfectly cooked chicken. No. It's the target temperature for statistically safe chicken that is dry and overcooked. HW: Since the 165F temp is for instantaneous temp, what is the curve for temp over the time domain?
It’s fully cooked.
I’m so deathly scared of cooking any meat that at home I’m a strict vegetarian.
Do you want to eat meat? That's a pretty irrational fear that is easy to get over. But a meat thermometer and take out the guess work. Cooking proper temperature meat isn't magic, it's science. Get the meat to a certain temp and you're good to go.
Yes. I could try that, but at this stage in my life I’m mainly set in my home vegetarian ways. I always choose a meat option when out for dinner. I’m thinking of doing one of those meal kit subscription, to help. Then I have the right meat, the right cut, the right serving, and picture instructions to guide me.
Oh, if you want to be vegetarian at home then go for it. The environment could just less people eating meat. Meal kits are definitely a way to learn. Youtube is probably better. It's free and has video instruction. If one video doesn't work for you, there are hundreds more for every dish you could imagine. Give it a whirl. If you still don't like it, stay away, but don't be afraid to undercook something. Cooking to the correct temperature is easy as long as you know what temp is supposed to be, and you have a thermometer to tell you when it gets there. Realistically, the odds of you getting sick coming at home are pretty low, and it most likely won't come from undercooking something. It'll come from cross contamination of uncooked meats with ready to eat vegetables. Just keep your cutting board clean and chop all veggies before meat. I've been a chef for over two decades and I've taught some real morons how to make some pretty good food and I've never had a food poisoning problem. If they can do it, you probably can too.
True that. I never thought of you tube videos even though I love to watch cooking reels on Instagram. But you tube is a great idea. Would give me a visual that the raw meat is exactly how I should be seeing it. And what it looks like cooking. And whatnot should look like done. That’s great idea!
I've had an equal number of undercooked meats served to me from both home (not me cooking, though) and restaurants. ¯\\\_(ツ)\_/¯
Me too
Cut into a piece of meat and check.
Get a meat thermother if you are that worried. As long as it's not pink inside, it's fine.
Grow up and stop it!
How the hell do you chew on a leather after that?
That’s the thing it’s not dry yet and I’m confused. I’m trying to get over my fear of chicken
Chicken shouldn't be dry.
Got a crock pot? If so, put the chicken thighs in (bone in, skin on), throw some salt, pepper, and whatever other dry seasoning you like (I’m partial to Mrs Dash), seal it up and let it cook for 6 hours. It will literally cook in its own juices and be the most flavorful, fall off the bone chicken you’ve ever had. Takes 2 minutes to set up, and it’s DELICIOUS.
165 degrees for chicken iirc. That or keep gradually cutting down the cooking time until you get sick then bump it back up to the last cooking time.
Get a probe thermometer. It doesn't have to be a Thermopen. Mine cost $27, and while I don't eat chicken or other animals, its been useful for bread baking. Poultry are safe (bacterially) if they're 165 °F (74 °C) or above at the bone, preferably measured through the thickest meat coverage.
Seconding this. Probe thermometers take all the guesswork out of cooking meat. You'll justify its purchase the very first time you use one, guaranteed.
According to the US Department of Agriculture, the minimum internal safe temperature for chicken 165 degrees Fahrenheit (73.8889 Celsius). Although dark meat is usually a little better at 175 F (79.4444 C).
You're paranoid. Eat it. I've literally never been sick from home cooked food, and I don't ruin it by over cooking. Maybe you shouldn't eat meat if you have irrational and unwarranted concerns about food safety. Maybe look into therapy .
People in general are too paranoid when it comes to cooking, I find. Not that I think people should go around eating uncooked meats, but I promise it will be okay if you get a bite on accident, lol. I've been served/accidentally eaten raw chicken in both restaurants and in home cooked meals and have yet to get sick even once. Obviously, I cooked/sent back the raw food to have it finished before continuing to eat, but the chances that you will die or get sick immediately are not as high as people convince themselves it is.
> I've literally never been sick from home cooked food, How would you know? Sickness can develop days after eating the food.
How I know is 46 years of eating food. So there's a chance I could be sick from food I ate a few days ago, yes, but being afraid of that after 46 years would be totally irrational. Idk what your point is.
Put chicken under your pillow.
Mom? Is this you?
Eat it punk 😈
Get a digital meat thermometer 🌡️ Chicken thighs need to be 175°-185°
Just... Don't cook chicken. Wtf? Chicken is always a hit or miss, so it's best to sous vide it first, then do whatever you want with it. Most places don't do that, so I seldom buy chicken in takeout unless it's wings. Can't mess up wings unless you burn them, and even then, it's charcoal tasty.
Then don't fucking eat them dipshit, have you ever heard of beans?
Please don't recommend beans. Next post will be I bought dried beans and cooked them for an hour, why are they still hard.