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Post by Trog on Aug 24, 2017 6:47:47 GMT
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Post by cjm on Aug 24, 2017 16:40:18 GMT
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Post by Trog on Aug 25, 2017 6:24:05 GMT
Indeed. Is It Okay to Probe My Meat? (I linked to this site before). Why We Lie About Using Food ThermometersI'm told that steakhouse grillers decide the doneness by touch. But we must remember that they do only one thing, i.e. grill steak, and that they work in a very controlled environment - the heat, the distribution of heat, the shape of the cooker, the height of the grill above the heat source; the ambient temperature remains absolutely constant, there is no wind, even the thickness of the cuts of meat. None of this applies to the standard South African braai, or even to Australia or the US where they tend to barbeque on Webers, although a Weber allows finer control. Therefore, doneness is always a guess. Experienced braaiers maybe get reasonably close about 70% of the time, but there are always huge margins of uncertainty. So just use a thermometer. In South Africa, I suspect thermometers are useful (for cooking generally, not braaiing only) just to save meat from being totally obliterated through incineration, rather than to judge if it has been cooked enough. This is particularly true of pork, which is often cooked to a crisp capable of breaking your teeth.
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Post by cjm on Aug 26, 2017 5:49:03 GMT
This is the part which got me to admit to the importance of a thermometer
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Post by cjm on Aug 31, 2017 17:02:44 GMT
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Post by cjm on Sept 29, 2019 8:48:31 GMT
Rather a superficial guide, considering the previously posted information
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