In this post we answer the question, “Do real chefs use meat thermometers?”
Well, it is mostly a personal preference.
Like the rest of us chefs are human and can have differences of opinion about things.
By no means am I a professional chef, but if I was I would probably use meat thermometers. Just like I do when I’m smoking a brisket or some pulled pork.
In this article we will discuss the ongoing debate among the chef community about the benefits or lack thereof associated with the use of meat thermometers.
The answer is yes. Real chefs do use meat thermometers. At least, some do.
We also present reasons why some chefs prefer not to use meat thermometers. In turn, we provide advice and opinions from professional and celebrity chefs about using them.
If you have not decided what side of the fence you are on, you are probably not alone.
Should all chefs use meat thermometers? What do you think?
Keep reading. We hope this article helps answer the question.
Contents
The Debate Over Meat Thermometers
The use of meat thermometers in the kitchen is a subject of ongoing debate in the culinary world.
On one side of the argument, some chefs believe that using a meat thermometer takes away from the art and intuition of cooking.
They argue that cooking is about using all of your senses to determine when a dish is done, including sight, touch, and smell.
To them relying on a thermometer can make you too dependent on technology and take away from the creativity of cooking.
Folks on the other side of the argument consider meat thermometers to be absolutely necessary in the kitchen.
They believe that cooking to the correct internal temperature is the most accurate and scientific way to ensure that meat is cooked safely and perfectly every time.
They argue that using a meat thermometer is actually more intuitive because it allows you to have more control over the cooking process and achieve consistent results.
I can see the value in both sides of the debate.
While using a meat thermometer may take away from the artistic aspect of cooking, it can also be a very useful tool for ensuring food safety and consistently achieving perfect results.
Related – Best Smoker Thermometers To BBQ Like A Pitmaster
Why Some Chefs Prefer Not to Use Meat Thermometers
Trusting Intuition and Experience
Many experienced chefs prefer to rely on their intuition and senses to determine the temperature and doneness of meat, rather than using a meat thermometer.
They have honed their skills through years of cooking, and have developed a deep understanding of how perfectly cooked meat should look, feel, and smell.
Touch
Chefs use touch to determine the temperature of meat by pressing the surface with their fingers to feel the firmness or give.
Visual Cues
Chefs may also look at the color of the meat, the texture of the surface, and the way it’s releasing juices. These visual cues can provide a wealth of information about the temperature and doneness of the meat.
Experience also plays a crucial role in developing an intuition about cooking.
Through years of practice, chefs learn to anticipate the timing and heat required to cook different types of meat, and to adjust their cooking techniques accordingly.
These chefs learn to recognize the signs of overcooking or undercooking, and make adjustments on the fly to achieve the perfect level of doneness.
Their ability to rely on their senses and experience to cook meat to perfection is what sets them apart and makes their dishes truly exceptional.
Training and Tradition
For some chefs, the decision not to use meat thermometers is based on their training and tradition.
This can be due to a combination of factors, such as culinary training that emphasizes traditional techniques, as well as familial or regional cooking customs that don’t rely on meat thermometers.
Culinary training emphasizing traditional techniques
Many culinary schools and apprenticeships place a strong emphasis on traditional cooking techniques, which can include relying on intuition and experience rather than using tools like meat thermometers.
Chefs who have been trained in this way may feel that using a meat thermometer takes away from the traditional art of cooking, and may prefer to rely on their senses and experience to achieve perfect results.
Familial or regional cooking customs
Chefs may also be influenced by familial or regional cooking customs that don’t involve using meat thermometers.
For example, certain cuisines or cooking styles may have developed over generations to rely on visual or tactile cues rather than using a thermometer.
Chefs who grew up in these traditions may feel more comfortable relying on these techniques, rather than using a tool that they weren’t exposed to in their upbringing.
While some chefs may prefer not to use a meat thermometer due to their training and traditions, others may find it to be an essential tool in their cooking arsenal.
Regardless of which approach they choose, the most important thing is that they are able to cook their meat safely and to their desired level of doneness.
Possible Disadvantages of Meat Thermometers
Some chefs prefer not to use meat thermometers because they believe that there are disadvantages involved. These include the interruption of the cooking process, concerns about inaccuracies or faulty equipment, and doubts about the impact on the overall quality of the dish.
Interruption of the cooking process
A potential disadvantage of using a meat thermometer is that it can interrupt the cooking process. For example, if you’re using an instant-read thermometer, you need to remove the meat from the heat source in order to take a reading.
This can cause the temperature of the meat to drop, which can affect the overall quality of the dish. Some chefs prefer to avoid this interruption by relying on visual and physical cues to determine the doneness of the meat.
Effect on the overall quality of the dish:
In addition to interrupting the cooking process, some chefs worry that using a meat thermometer can affect the overall quality of the dish.
For example, if you’re cooking a steak and repeatedly inserting a thermometer into it, you can create holes that allow the juices to escape. This can result in a less flavorful and less tender dish.
Concerns about inaccuracies or faulty equipment:
Some chefs may not trust meat thermometers to provide an accurate reading. This can be due to concerns about the quality of the equipment or doubts about the accuracy of the readings.
A faulty thermometer can give an inaccurate reading, which can lead to undercooked or overcooked meat.
Related Article: The MeatStick X – A Review of a Truly Wireless Meat Thermometer
Advice from Professional Chefs
Many professional chefs often recommend the use of meat thermometers to ensure that meats are cooked to the appropriate temperature and are safe to eat.
Here are some tips and advice from professional chefs regarding the use of meat thermometers:
- Invest in a quality meat thermometer: Chefs often prefer digital thermometers as they are more reliable and provide faster readings.
- Use the thermometer correctly: Be sure to insert the thermometer into the thickest part of the meat and avoid touching bone or fat.
- Calibrate the thermometer: Chefs recommend calibrating the meat thermometer regularly to ensure that it is providing accurate readings.
- Check the temperature in multiple places: To ensure that the meat is cooked evenly, chefs recommend checking the temperature in multiple places, especially for larger cuts of meat.
- Use the thermometer in conjunction with other methods: Chefs also recommend using the thermometer in conjunction with other methods, such as visual cues and touch.
Many professional chefs recognize the benefits of using meat thermometers and recommend their use to ensure that meats are cooked safely and consistently.
Celebrity Chef Opinions
The following quotes demonstrate that even celebrity chefs, who may rely heavily on their intuition and experience, recognize the importance of using meat thermometers for achieving consistent and safe results in their cooking.
| Celebrity Chef | Quote | Reference |
| Alton Brown | “”No piece of hardware, not even a scale, can up your cooking game more. As far as I’m concerned, every carnivore should aspire to two thermometers.” | Tasting Table |
| Ina Garten | Garten’s cooking tip is to use an instant thermometer. She advised putting it “into the end” and “not the tip of a piece of meat” because “it’s a more accurate way to test the interior temperature.” | Showbiz CheatSheet |
| Bobby Flay | “A lot of people say, ‘how do you know when it’s done?’ Well…you check it. You probe whatever the meat is and then it tells you in the next few seconds what the temperature is.” | Eat This, Not That |
How to Use a Meat Thermometer Like a Pro
Using a meat thermometer can take your cooking to the next level, but it’s important to use it correctly. Here are some tips for using your meat thermometer like a pro:
- Using thermometers for different types of meat: It’s important to know the doneness level for the meat you’re cooking. The USDA recommends cooking beef, pork, veal, and lamb to an internal temperature of 145°F, while poultry should be cooked to 165°F.
- Understanding temperature zones in different cuts of meat: Where you place the thermometer has a lot to do with whether you get an accurate reading. For a steak, the thermometer should be inserted into the thickest part of the meat, but in the thickest part of the thigh for a turkey.
- Preheating your thermometer: Preheating can help ensure that you get an accurate reading. Just turn it on and let it sit for a few minutes before using it. This can help ensure that the thermometer is reading the correct temperature.
- Using a thermometer to monitor resting meat: Resting meat is an important step in cooking, as it allows the juices to redistribute and the meat to become more tender. Insert the thermometer into the thickest part of the meat and check the temperature every few minutes until it reaches the desired temperature.
- Clean and sanitize your thermometer: Clean and sanitize the thermometer after each use to ensure that it stays accurate and safe to use.
Final Thoughts
If you ever wondered do real chefs use meat thermometers, we can answer in the affirmative. Yes, they do.
The debate over using meat thermometers in professional kitchens is a matter of personal preference and training. While some chefs rely on their intuition and experience, others see the value in using a thermometer to ensure consistent and safe results.
Ultimately, both approaches can lead to exceptional dishes when executed correctly.
By investing in a quality meat thermometer and using it properly, home cooks and professional chefs alike can elevate their cooking skills and achieve perfect results every time.
FAQ
How can you tell if meat is done without a thermometer?
One way to tell if meat is done without a thermometer is to use the touch test. For example, a rare steak will feel squishy, a medium steak will feel springy, and a well-done steak will feel firm. Another way is to cut into the meat and visually inspect the color and texture, but this may not be as accurate as using a thermometer.
Are digital meat thermometers more accurate?
Yes, digital meat thermometers are generally considered more accurate than analog or dial-type thermometers. This is because digital thermometers can display temperatures with greater precision, often to within tenths of a degree, whereas analog thermometers can be more difficult to read and may have larger temperature intervals between markings. Additionally, digital thermometers often have faster response times, so they can provide a more accurate reading of the meat’s temperature in real-time.
