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Originally Posted by Fire Me Boy!
Same here. On a big thick steak or loaf of bread or whatever, there can be pretty dramatic temperature variation from edge to center. Very easy with a Thermapen to slide in and out to find the range. That ensures that the coolest spot gets temp.
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I'm fairly accurate to tell the doneness (sp?) of a steak by touch. I don't make homemade bread, so in the words on Mark Cuban "I'm out"