Saltar al contenido

🍪Culinary Experience

We use cookies only to improve our recipes, without invasive ads.

Read Privacy Policy
Back to blog

The Difference Between 'Dry' and 'Juicy'

Why does your chicken end up like a shoe sole? Because you cook it 'just in case'. The difference between a juicy breast (65°C / 150°F) and a dry one (75°C / 165°F) is only a few seconds of heat. The thermometer eliminates guesswork and gives you absolute control over doneness.
The Difference Between 'Dry' and 'Juicy'

Types of Thermometers

  • Instant Read (Pen): The essential one. It gives you the temperature in 2 seconds. Ideal for meats, fish, and checking cakes.
  • Wired Probe (Leave-in): You leave it stuck in the roast inside the oven and it beeps when it reaches the temperature. Perfect for turkeys or roast beef.
  • Laser (Infrared): Measures SURFACE temperature (the pan, the pizza stone), not the internal one. Useless for knowing if the chicken is done.
Types of Thermometers

The Sacred Temperature Chart

Memorize (or print) these numbers:
  • Chicken/Turkey: 74°C / 165°F (Thighs can go higher, breast to 65°C / 150°F if resting).
  • Pork: 63°C / 145°F (Yes, it can stay pink and is safe).
  • Fish: 50°C-55°C / 122°F-131°F (When flakes separate).
  • Beef (Medium-Rare): 54°C / 130°F.
The Sacred Temperature Chart

The Resting Trick (Carry-over cooking)

Take the meat OFF THE HEAT a few degrees earlier. A large piece continues cooking outside due to thermal inertia. If you want beef at 54°C, take it out at 50°C. If you wait for 54°C in the pan, it will rise to 60°C on the plate and be overcooked.
The Resting Trick (Carry-over cooking)

Not Only for Meat: Pastry and Bread

Is the bread raw inside? If it marks 95°C / 200°F when poked, it's ready. Is the caramel burning? The thermometer is vital for making syrup, Italian meringue, or tempering chocolate. In pastry, temperature is chemistry, not intuition.
Not Only for Meat: Pastry and Bread

Is My Thermometer Working Well?

Do the ice test. Fill a glass with crushed ice and add a little water. Stir and insert the probe. It should read 0°C (or 32°F). If it reads 5°C, your thermometer is uncalibrated and you are overcooking everything.
Is My Thermometer Working Well?

You might also like

Tools

Kitchen Knives (to carve that perfect meat)

You don't need a 20-piece set. Discover the 3 essential knives every cook must have and how to keep them sharp for life.

Read article
Tools

Pressure Cooker: Control Temperature and Pressure

Lose your fear of the pressure cooker. Save 70% of time and energy achieving slow-cooked flavors in minutes.

Read article
Festive Special

Three Kings Day (use the thermometer for syrup)

The golden finale of Christmas. Discover the secrets of homemade Roscón de Reyes, the perfect hot chocolate, and traditions for a magical morning.

Read article

Did you like this article?

If you found the content useful, you can help me keep creating. Every little gesture counts! ☕

Buy me a coffee

Or share with friends and family

Plato gourmet

Inspiration
in your kitchen

View Catalog
Explore more articles