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Originally Posted by brightspot01
For all of you who have never used a meat thermometer give it a try. I was surprised to learn that I was overcooking most meats. But when cooked to the right temperature (using a thermometer) it is moist and juicy every time. Trust me.
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As a non cook, (I have an allergy to stoves), I've never used a thermometer of any kind. I just wing it and things usually turn out edible. I marinate everything before I cook it.
But Bright, because I DO trust you, I'm on my way to a store to buy a meat thermometer!
Do you also use a thermometer for fish or is it too thin?