Unpopular opinion: I skipped the instant read thermometer for 12 years and finally caved, and yeah it's worth it

Hugo Hill · 2026-10-22T06:35:04.020002+00:00

I roast whole chickens three nights a week at my spot in Sacramento, and for years I swore by the poke and press method. My old lead swore by it and his uncle swore by it, you get the idea. Bought a $30 Thermapen knockoff two months back after a customer sent back a thigh that was pink at the bone. Not raw, just pink, and I know why it happens, but it rattled me. Now I'm hitting 165 on the dot without guessing and the orders coming back have gone to zero. Am I a sellout for leaning on a gadget? Anybody else convert after a long holdout?

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Unpopular opinion: I skipped the instant read thermometer for 12 years and finally caved, and yeah it's worth it | Chefs - Hub Chatter