Stainless-steel Skewers

I find a fine skewer the most useful instrument to test when vegetables are cooked. Because it is thin I can feel the texture within a potato more accurately than with a paring knife. Before the invention of the meat ‘probe’ thermometer [see ‘Thermometers’], a skewer was used to test the doneness of cooked meat by inserting it into the thickest part and holding it there for 30 seconds. The skewer was then placed on the cook’s lower lip to register the internal temperature of the meat - all very well if the cook has lots of experience!