I bought a $40 digital probe thermometer and it's a total game changer

I was always just going by feel and time for my proteins, but my pork tenderloin was coming out dry. My friend told me to get a good probe, so I grabbed one online. I used it on a beef roast yesterday and pulled it at exactly 135 degrees. It was perfect from edge to edge, the best I've ever made. What other small tools have made a big difference for you guys?

3 comments

3 Comments

tara7452mo ago

A good microplane grater is up there for me. Fresh zest or garlic makes everything better.

amy_carr52mo ago

Fresh zest and garlic are overrated honestly. That extra step just makes a mess for barely any flavor gain. I'd rather use the jarred stuff and save myself the hassle.

blair6262mo ago

What?! Jarred garlic tastes like nothing.