mmmmmmmmm do want

i dont like the pop up thermometers, but otherwise looks good.

>>765108
>i dont like the pop up thermometers

You know, you're not supposed to eat those.

>>765108
are those the plastic white semi long things that are already poked into the flesh? i never understood what they were for.

>>765424
theyre for A)ppl who fail at cooking and B)ppl who are wayyyy to paranoid about raw meats.

>>765424
Real chefs use bimetallic stem probe thermometers or their own observation based on years of experience to determine when meat is done.

with chicken, if the juices run clear when you cut in it's done. no need for plastic.

>>765433
They're also fucking pointless since they don't work.

Save the liquid from the chicken, and put it in the fridge. Separate the fat, use it for eggs (if you don't mind the occasional heart attack), and use the gelatinous liquid to cook beans or potatoes with.

It's best to not remove them before cooking, cause there'll just be a huge hole for juices to escape them.

>>765440

Um, no. Real Chefs use their internal clocks and their sense of touch... Not thermometers. If you use one, you must still be a cook.

>>765444

You don't use meat juices for a sauce? Wha?

>>765506

This. I've never used a meat thermometer in my life and never once fucked up a roast. It's not exactly difficult.

Wow did this ever turn into an elitist faggot thread.

Well done OP. Skin looks nice. Any shots of the carved breast?

>>765506
Why don't you cook some sugar, smoke a 15lb ham, and test the deep fry oil with your internal clock and sense of touch? Also, health inspectors where I'm from don't tend to hassle you as much when you've got a thermometer in your pocket.

>>765529

lol, burn

no, really...that would burn like hell

>>765440
>>765506

hey guys, nobody on /sp/ is a real chef, just so you know.

i can cook meat to any temp without even touching it, by the look alone. i had this skill taught to me by a starred chef that my chef brought in just to teach us how to cook meat.

i still have a thermometer in my pocket every minute that i'm at work, and i double check everything. i'm always right, but if you're sending out a 60 dollar steak, you want to be goddamned sure. if i caught you without a thermometer on my line i'd send you home, no matter how badassed you might be.

ALWAYS CHECK EVERYTHING. TASTE EVERYTHING. TEMP EVERYTHING. anything less and you're not a chef.

>>765563

you're one of the people from the tv show chef school arent you

>>765568

that would make it easy for you, right? for you to just shout "LOL ALTON BROWN" and claim superiority?

i don't even own a TV, and if i did, i would be too busy in the middle of a dinner rush to even watch it.

i'm a grizzled old restaurantfag with impeccable standards and a fat stack of cookbooks. any questions?

>>765563

You make holes in $60 steaks?

>>765574

very small holes, with the grain. it has no appreciable effect on the steak.

>>765574
Put it on the plate hole side down. You'd be amazed how few people don't turn their steak over before they eat it.

>>765579

i temp from the side. more accurate and easier to hide.

Yeah I was always taught to check steaks by pressure and roasts by timing but with roasts it wouldn't be a big deal to use a thermometer.

>>765579
You should always turn over your steak before eating it?

OP here, the pop-up was already in it and I just didn't bother to remove it.

That's the only pic I took of it>>765527

>>767065

Good thing you didn't, or all the juices would come out.

What did you rub it with?