Never over- or under-cook again |
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There are only two ways to know for sure that you haven’t over- or under-cooked your dinner: You can cut into it (and lose some juiciness you definitely don’t want to lose) or you can check its temperature with a thermometer.
If you already use an instant-read thermometer, then you know how useful they can be—not just for checking meat, but taking the temp of oil for frying, custards (so they don’t scorch), and water for yeast-risen breads. And if you don’t already use one, they will bring a consistency to your cooking you didn’t know you’ve been missing. I’m sharing our team’s top picks (and ways to use them) below. |
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BY ADAM CAMPBELL-SCHMITT AND NOAH KAUFMAN |
You don’t have to dive too deep into Bon Appétit recipes until you’ll find one asking you to cook something to a particular temperature. Frankly, many recipes that don’t call for specific temperatures probably should. Taking your food’s internal temperature is, without question, the most reliable way to ensure you don’t overcook or undercook your meal—and nonnegotiable if you have any BBQ aspirations at all. Enter the meat thermometer. |
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Dear Bon Appétit Our cooking advice column is open for submissions—ask us a question! We’re here to help you get dinner (and lunch and breakfast) on the table. |
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| Dear Bon Appétit
Our cooking advice column is open for submissions—ask us a question! We’re here to help you get dinner (and lunch and breakfast) on the table. |
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Start Using That Thermometer |
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