Quote:
Originally Posted by AlpineWhite_SJ
Quote:
Originally Posted by Dog Face Pony Soldier
Thanks.
The real decider is the Thermapen. I measure the temp regularly and pull it out 5-7 degrees below my target temp.
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Too much opening and closing of the oven. Get one of these for that and just put in the probe and set target - https://www.thermoworks.com/ChefAlar...=1&color=2 |
I agree... except for a steak I'm basting and flipping anyway. In the end it's about the tools I have on hand. Stop tempting me to buy more stuff!
