[noodlenotes]

Not a professional, but I find meat thermometers even more useful because I don't know what I'm doing. I don't know what every type of meat looks and feels like when cooked, especially with different marinades and seasonings changing the appearance. I also hate overcooked meat. With a thermometer I can try a new technique and always pull the meat off at the right time. I'm also more comfortable letting the outside get crispy if I know I'm not overcooking the inside.