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Heard a guy at the hardware store say his brisket was done when the probe 'felt like butter'
He was buying a new thermometer and told the clerk his old one broke, so he just went by feel. My takeaway is maybe we rely on gadgets too much. Anyone else ever cook a big cut to feel instead of temp?
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robert641mo ago
But what if you're cooking for a crowd or need it done by a certain time? I rely on my thermometer because it takes the guesswork out. Feeling for doneness is a cool skill, but my experience is that a good probe gives you a safety net. It stops you from serving a tough brisket because the feel was off that one day.
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