Somebody broke my meat thermometer. I’m not going to name names, but I think it is probably the same person who took one of my bean jars, emptied the beans and covered it with construction paper to make a “state glass jar”. That same little person had been eyeing my thermometer to use in a rocket he was building. It is quite suspicious.
It is easier to discreetly check the temperature with a meat thermometer, but I also feel comfortable using the cut and “eyeball it” method. No matter what method I use, I don’t like marring the meat, especially if I am having company. So when I check meat, I always flip it over and then insert the thermometer or make the cut into the underside of the meat.
Since you only need to access the middle to check the temperature or color, you don’t slice all the way through. Once you have checked the doneness, flip it back over and you have a lovely, apparently intact piece of meat.
This tip is linked to Kitchen Tip Tuesday.
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Beth @ Aunt B's Kitchen says
Hmmm…Meat thermometer as rocket ship. I may have to steal that idea! 😉
Tegan says
I never thought to just flip the meat over! Brilliant! 😀 Thank you! 🙂