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225,570 Views ⢠Oct 28, 2024 ⢠Click to toggle off description
Views : 225,570
Genre: Entertainment
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Uploaded At Oct 28, 2024 ^^
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User score: 99.76- Masterpiece Video
RYD date created : 2024-11-22T01:54:25.014415Z
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143 Comments
Top Comments of this video!! :3
Cleaning your probe between uses is extremely important. It is a very easy source of cross contamination, especially for chicken.
214 |
Hey, I've been cooking in kitchens for 25 years, and I always use probes. It's the safest way to check the food. It's not about being too proud to use them. I've taught all the chefs I've worked with to use them too. There's no shame in using the tools we have to give our guests the best quality food.
47 |
You should also use it, because not all steaks are from, the same cut or even the same kind of Bovine animal. Bison steaks will feel Medium Rare- Medium and be Well done. The same with the crossbreeds.
117 |
I would rather cook good food right than think Iâm right and screw it up.
27 |
This is exactly how i feel about calculators in a math classroom. Goes from "doing math for you" to "confirming your math thinking" over the course of the years.
Hoping my probe game follows the same trajectory!
7 |
Less aged-more water
19 |
Excellent explanation and reasoning. I don't probe familiar cuts I'm cooking for myself and my own family, simply because it saves a lot of time. If i have guests, I always probe, so I can definitely get the proper cook to their tastes
3 |
I am a home cook. I used to go off feelings (due to mostly cooking eastern cuisine, we dont usually have accurate measurements, we go off feeling and taste), but now I have a probe for some stuff like steaks etc, it's just easier. When I bake or roast i also use it to make sure my food ain't gonna kill my friends and family.
2 |
the less aged a steak is the more water it has
58 |
I just think it's more professional to use one. I was on the grill in a small restaurant and the head chef asked me why I didn't use one, my feelings were it's kind of amateur. He asked me what was amateur about perfectly cooking a steak. I have no issues with using them, but now it's generally just as a reassurance
2 |
Learning how and when to use a probe will expand your cooking abilities far more than getting good at "this one trick."
3 |
I was once probed by aliens, never again!
28 |
I think you meant if it's less aged, it has more water.
23 |
Yup yup I always say you gotta calibrate your hands but even when you get there you always are double checking keeping them calibrated
1 |
That title makes me wince.
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I have been cooking for decades. I never use probes, i think it takes the art of cooking away. They are good for checking food if you dont have the experience but i hate using them.
Heating food up vs actual cooking.
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Even I, a home cook, at this point, can easily tell how cooked any piece of meat/chicken/pork/fish I'm somewhat familiar without a probe. I even find it more consistent, although it may just be thay my probe is cheap and not very good
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He is the meat whisperer
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When is the best time to use the probe? While itâs on the flame? Just after taking it off? Or later?
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@bradenculver7457
3 weeks ago
Every single home cook should have a probe. You arenât Gordon Ramsey cooking hundreds of wellingtons. Over the course of your life you may cook as much meat as a chef cooks in a few years. And even then, chefs routinely can get temps wrong. So what, it pokes a tiny hole in the meat? Iâd prefer that over getting a rare or medium well steak when I order medium rare. Or getting a chicken breast at a perfect 165 or even holding it at 155 for a few minutes to safely kill all the bacteria. Some chefs just have an ego. And as a home cook, you simply wonât have this feel for a long time, if ever.
Also, probes are good for more than just cooking steak or chicken, itâs a temp probe. Check your oil temp with it when deep frying, check your water to see if itâs âschimmeringâ versus simmering to get the feel for it. Certain foods extract better at certain temps, like if youâre making a Tare for ramen, youâll want the water around 180ish irc to get peak extraction of the umami flavors in kombu
Edit: autocorrect changed kombu to kombucha
734 |