Yes.
Pretty much only for poultry.
Sometimes. Probably should more often, but when you cook something enough times to know when it’s done, it makes it a bit redundant.
for brisket and pork shoulder in the smoking chamber, or turkey in the oven, but never when cooking any meat on a skillet or in a crockpot
I use for chicken and fish. As others have stated, it’s as much to prevent overcooking as to ensure doneness. Especially with uneven sized filets it helps to know which ones to remove to rest and which to leave in a little longer.
For roasts, yes. For steaks, no.
I only really need to for chicken.
For what?
To measure your meat
My meat is always heated up!
Nah. What’s the Benefit of using one?
Consistency mostly. Inconsistent thickness of meat cuts, fast cooking dishes, and deep frying a turkey once a year just make sit a lot easier to hit the right temp when I don’t do it often enough to get the timing just right.
I don’t use it most of the time, just when I’m not confident that time and texture will be reliable enough to avoid overcooking.
No. I overcook my meat but I don’t really care since I don’t eat it that often at home. Just another thing to wash up afterward.
I always use one and the feeling when the meat just kisses the done temperature while it’s resting is almost as good as sex.
Yes, I frequently cook for my family and I use it on steaks, roasts, whole birds, pretty much anything big or where temperature is super important. I don’t use it for chicken breast though as I tend to like that cooked beyond the recommended temperature anyway.
If I’m grilling I do.
I also use one for the bathtub for my toddlers bath. Haha
Yes.
No, but I spent a lot of time and money practicing to cook the perfect steak. Now I can eyeball it and adjust the time as needed for a splendid outcome. My partner does most of the other cooking.
