Article
Most of the time, when we take the temperature of a food, we stick the thermometer in vertically. Think beef roast or pork loin. But with steaks, especially thin ones, you’ll want to come in from the side. This way, you can insert the probe deep enough to get an accurate temperature. (Some thermometers have a divot on the probe showing you how deep it needs to go.) This sideways method also works well for burgers, fish steaks, and chicken breast.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Article
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Comments
Leave a Comment
Comments