Good news! Well.... maybe. Spent a few hours downtown today, checked other places, no luck.... however....
My father-in-law apparently has one, my wife says, "It looks like your little round one." I guess this means it looks like my Thermopop, I dunno if that's what it is, but he was using it to do his ham - apparently he is done with that, so I may get it tonight and be able to use it for Sunday.
We'll see. I'm not gonna hold my breath, but it could be a lifesaver, if it is indeed a decent thermometer.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
If it is pre-cooked, you are saved. On two fronts.
First, do not have to worry about undercooking. And 20 - 30 people but only 2 or 3 bathrooms. Things can get very ugly quite quickly, and emergency plumbers are extra expensive on Christmas Eve or Day.
I would just look at it and then make a judgement about the browning observed. If it looks ok, just pop it in the oven at a lower temperature and let it warm up. If the browning looks subpar, slap it with the broiler on high until it looks good then set the oven for a lower temp and let it warm up.
Or foil wrap it, throw it in the oven at 190 or lower to warm up, then unwrap and if you think it needs the chef's kiss blast it with the broiler on high until the color is just right. You are not really "cooking" anything - you could thaw it and serve it as is. You are just reheating it.
Right yeah, once I found out it was precooked (facepalm) I knew there wasn't much I could do to improve it in any way. It will probably be 'ok' as far as most of them are concerned.
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