Found out the battery is dead in my meat thermometer and I already have a whole chicken roasting in the oven. How do I figure out if it's fully cooked?
I've used a candy thermometer before.Move one of the thighs, it's probably fully cooked when you can move it easily.
If you know the weight and cooking temp of your oven you can get a pretty good estimate.
>>21755423It's like 5 pounds and I'm roasting it at 425 f in a Dutch oven. 1 hour good enough?
>>21755403>He cannot cook a chicken in the oven without temp probe.anyone that cannot figure out when meat is done has no business cooking meat.
>>21755428No, 90-110 minutes
>>21755403Holy fuck are you retarded? Take it out at the time specced for the weight, eg usually about 90 mins for a 1.5kg bird at 180c and stick a fucking knife in it in the meatiest part next to the thigh. You want clear juices and no pinkness, pry it open with the knife a little so you can see.The state of this board concerns me sometimes.
>>21755403Juices run clear
>>21755488zoomers cannot cook beyond a nicrowave, anon
What is the best or decent thermometer that is wireless and oven/grill safe? Preferably multiple that work with one unit. I have 4 little probes on my Weber grill, and since they are wireless, if the wires ever touch the grill, which inevitebly will happen with the weight and moving meat around, it will give bad readings.
>>21755902If you want high heat (900F) and wireless, you're paying quite a bit.Thermoworks has a set for around $250-300 less, but they're only good up to 600F, so not really great for high heat grilling applications.
>>21755923>>21755902Oh yeah, the one in the pic is the Combustion Inc 2nd generation ultimate bundle (4 probes)
>>21755923>$250-300FUCK
>>21755936And those are the lower temp ones, the higher temp ones are $500+, and that's with black friday savings, they're normally like $800.
>>21755403stick a toothpick in and see if there is blood
>>21755938Fucking A. Good thing I hardly ever cook that hot on my grill. Usually do a pan sear then slow cook on the grill, so temps rarely go above 400. Even on high heat, 650F is pushing it. Still spendy, but I might have to get something like that. I cook so much expensive meat and big meals for guests, so I don't want to fuck it up.
