this post was submitted on 25 Jun 2023
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A laser isn't going to get you an accurate reading of what the inside of the meat is: Get yourself a meat thermometer instead.
Pretty sure he means the surface temp of where heβs about to put the food to cook.
Use the laser to see how hot the cast iron is before putting the meat on. Or how hot the oil is before deep frying. The laser thermometers are good for that.
For the pan, not the meat.
Oh, that makes way more sense!
I didn't even think of the alternative understanding until you replied. Oops.