On Tue, 3 Jan 2017 19:41:03 -0500, Ed Pawlowski > wrote:

>On 1/3/2017 3:53 PM, dsi1 wrote:
>
>>
>> What is surprising is that recipes are giving temperature measurements for meats. You have to probe your foods with a thermometer. This seems kind of lame for a steak or a chop.
>>
>
>What would you suggest?

Use time and observation? Works for me.