this post was submitted on 13 Apr 2025
111 points (86.8% liked)
FoodPorn
17329 readers
1015 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The secret to a perfect steak is a meat thermometer. If you don't have one, you need one.
I do have a thermometer, I bought it as I started learning how to cook. Yet, I never used it...
How would it be useful in this case?
You stick it into the middle of the thickest part of your steak while it's cooking so you know the internal temperature. Then you know when to take it off the heat to let it rest. That way you can get the exact doneness you want every time.
Yep, I prefer a proper foldable probe and it's extremely versatile around the kitchen.
The "fingers to the ball of your thumb" to check doneness of a steak is bullshit, most of the time. It only really works on steak that has a consistent grain throughout, sometimes. (Just showed this to my daughter on a reverse seared NY Strip that felt completely different across the cut.)
I bought a used thermopro off eBay (used because they're crazy expensive) and it was game changing. I use it for everything from meat to checking the water temperature for making tea.
Remote probes are getting super cheap now, so shop around for those if you can. They are awesome for the days you want to grill a steak traditionally but most of all, it's awesome for bone-in chicken cuts. (I prefer consistent heat on my chicken the whole time and don't want to keep jabbing at it. Cooking with ADHD can be pure hell at first and a steady stream of data helps with that.)