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Bought a $70 Thermapen after 12 years of poking chicken with my finger, wish I hadn't waited so long
For years I judged doneness by touch and the old poke test, and honestly it worked most of the time, but last month I had two tickets of dry halibut go out on a Friday and a regular noticed. So I swallowed my pride and grabbed a Thermapen on sale for about $70, and the first week it caught a pork loin reading 118 in the middle while the outside looked perfect. I was convinced I didn't need one because real cooks just know, but I got tired of guessing when the dining room is full and the pass is yelling. Now I temp everything from duck to fish, and my re-fires on proteins dropped to basically nothing. Curious what temp you all pull your chicken thighs at, because I'm still messing with that one.
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