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A meat gauge connected to the thermometer on the lid then.

This whole attitude to cooking is also weird. Cooking is in large part experimenting, seeing what works and what doesn't, learning and iterating. Sometimes the results will be bad, often they'll be sub-optimal but the variance is part of what makes it and we lose something by trying to turn it into an exact science. If you want something precisely timed and always the same I suggest McDonalds.






> If you want something precisely timed and always the same I suggest McDonalds.

Actually, if you want something precisely timed and always the same I suggest a Michelin-starred restaurant.

If you've ever eaten at McDonald's you'd know the quality control, well, leaves a lot to be desired.

Your comment tells me you don't really know anything about cooking at all.


Using a meat thermometer (leave-in probe or instant) is a fantastic element of modern cooking, and a huge advancement in food safety. I can't imagine cooking without it. It doesn't mean I don't enjoy experimenting - but it does mean my chicken doesn't dry out or come out undercooked.



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