<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Geir Widar:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Frailey:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Geir Widar:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Frailey:
Try this link.
http://simplyrecipes.com/recip...he_doneness_of_meat/
My wife is a gourmet cook and she refuses to use a thrmometer and let all those juices out of the meat. I tend to cook by time, but still use the finger method. </div></BLOCKQUOTE>
Then you need to show your gourmet wife a thermapen. All those juices does not seep out from the needlesized hole it makes. </div></BLOCKQUOTE>
With all due respect Geir, and I love your posts, but I have been doing this since 1967 and really don't need a 90 dollar themometer to tell me when a hamburger is done.
</div></BLOCKQUOTE>
If I offended you, I ask for forgiveness. That was not not my intention, sorry.
I have made a couple of burgers myself, and managed just fine before i got the thermapen. What I was trying to express, and I see now in a clumsy way, that now I get even better results.
Sometimes a new invention comes along that can make you do things even better. I think that a instant read thermometer with a thin tip is one of those things. That does not mean that there is anything wrong with the old method, or the skills of the cook.
Of course it's possible to cook perfect hamburgers without a thermapen. </div></BLOCKQUOTE>
For the record..Geir is a stand up guy.