Comments on: How Do You Know When The Chicken Is Done

By: blackburn

blackburn — Tue, 16 Aug 2011 07:40:22 +0000

There are some remote read thermometers available. stick the sensor in the meat after cooking for a while and run the cable out the oven (or grill) door. The sensor stays in place and plugs the hole so the juices don’t leak.

Hi Blackburn, I have one of these thermometers and they work very well. - RG

By: Bonnie

Bonnie — Wed, 03 Aug 2011 22:20:33 +0000

Hi RG, I’m wondering why sticking a thermometer in the meat doesn’t cause the juices to run out when a knife certainly does?

Great question Bonnie and one I need to ask some professional chefs about. They always say not to use a fork when turning steaks on the grill or in the pan so the juices don’t run out but then how do you stick them with a thermometer? I guess if you don’t do it repeatedly, it isn’t a problem or maybe it’s ok with chicken. I’m going to write a chef friend right now and see what he has to say. Thanks for the question. - RG

By: Peter

Peter — Sun, 09 Jan 2011 02:06:39 +0000

When covering it, do you mean with aluminum foil?

Hi Peter, I usually cover it with aluminum foil that I poke a few holes in so the steam can escape but I’ve also used large pot covers if they are big enough. - RG

By: Kathleen

Kathleen — Sat, 28 Nov 2009 19:13:48 +0000

I roasted two turkey roulade for Thanksgiving. One on bottom rack and one in middle. Both same size. I took them out of fridge 1 hr. before cooking, knew that my oven temp was accurate. Still they took an hour longer than the recipe said. Did having two in oven cause this?

Kathleen, most likely. Don’t forget the turkeys are both absorbing the heat of the oven so there isn’t as much heat to go around and why your time ESTIMATE might be off but I’m hoping you are using a thermometer to tell when the turkey is done and taken out of the oven. RG

By: MissGabyLee

MissGabyLee — Tue, 24 Nov 2009 19:12:38 +0000

Mostly, I cut a small opening in the thickest part of the meat and check the color on the inside. I know it isn’t the best way to do it but by now, I pretty much know how long I need to leave it in the oven for. But whenever I have to roast a whole bird, I always wish I had a thermometer to check if it is done! Thanks for all the tips!

MissGabyLee, that’s how many of us home cooks do it, because it leaks out all those important juices to keep the meat juicy but if it works for you…… - RG