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5 answers 131 views
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Michael Ruhlman

Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.

added 12 days ago

Don't. Get a proper instant read. But for today, stick it deep in the thigh and leave it in as the bird cooks.

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added 12 days ago

At what temperature is it done? Do I look at the red or black arrow?

C96a7ca4 226e 40d7 93f8 a8f7ca892ea3  stringio
Michael Ruhlman

Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.

added 12 days ago

pull it 155 degrees. can't see with the black and red things are

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 12 days ago

The black line says for poultry the red line says for beef. Do I wait for the red end or the black end of the arrows to reach poultry. If either side reached poultry the other end would be about 165

C96a7ca4 226e 40d7 93f8 a8f7ca892ea3  stringio
Michael Ruhlman

Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.

added 12 days ago

I'm afraid if you rely on this thing, you're kind of screwed. they're no good. don't pay attention to red or black. pull it at 155 degrees to be safe