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I finally stopped using my trusty instant read thermometer
For like 5 years I only used my instant read and thought the leave-in probe ones were for people who cant multitask in the kitchen. Then last month I tried frying chicken wings and kept opening the pot to check temps, dropping the oil every single time. My buddy Carl who does catering in Austin let me borrow his leave-in probe with the long wire and it was a total game changer. I did 3 batches of wings with zero oil drops and the crust was way more even because I never opened the lid early. Has anyone else made the switch and gone back to instant read for anything?
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annas8716d agoMost Upvoted
Ha! That Carl sounds like a kitchen wizard. I totally get the oil drop thing, I ruined a batch of carnitas once because I kept checking the temp and the fat splattered everywhere. Now I just poke the meat with my finger and pray, which is basically a coin flip.
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