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I've never used a thermometer, and I've never had a badly cooked roasted chicken or anything along that nature. I tend to follow recommended cooking times per pound and my gut.
However, I did buy my first candy thermometer today. I've made candy in the past, i.e. fudge & caramel without one and have never had a problem there either. But I wanted to try making marshmallows and the temperature of the syrup plays an important role and I didn't want to chance it with the dropping a small ball in a cup of cold water to see if it makes a round ball method.