Thermometer - Meat Thermometer - Digital Cooking Thermometer
Have you ever paid what seemed like a fortune for a beautiful steak and have it come off the grill overcooked and dry?
Cooking thermometers and meat thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly. A cooking thermometer or meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes.
If you don't regularly use a thermometer, you should get into the habit of using one. A thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, homemade breads, and casseroles to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O 157:H7 have been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness.
According to the U.S. Department of Agriculture, temperature is the only way to gauge whether food is sufficiently cooked. USDA research reveals that the "color test" can give consumers misleading information about the safety of the foods they are preparing, since cooked color varies considerably. For example, freezing and thawing may influence a meat's tendency to brown prematurely.
A cooking or meat thermometer can help you:
There are several types of thermometers available at grocery, hardware or kitchen supply stores. The type of thermometer determines when it should be inserted in the meat.
Instant-Read and Digital Thermometers: An instant-read thermometer is the best way to determine when most foods are properly cooked. The digital instant-read thermometers should be used only toward the end of the cooking time - they're not designed to remain in the food as it cooks. Most need to be inserted only a half-inch deep, so they can be used on a wider variety of foods such as burgers, pork chops, and chicken breasts. Some types can even be calibrated.
#2 - I have also sometimes used the RT600C Thermometer (show in the photo on the right), but I prefer the ThermoWorks Thermapen Instant-Read Digital Thermomter. To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just click on the underlined: RT600C Thermometer.
Thermometers: These are commonly found in poultry that you purchase, but may be purchased for other types of
meats. Not real accurate and not recommended.
I take out this pop-up type of thermometer and throw it away.
Check out my article on
Purchasing and Using a Good Instant-Read Thermometers
To use a cooking or meat thermometer, insert it through the fat side of the meat, being careful not to touch bone. Bone conducts heat faster, and you'll get a false reading of the meat's temperature.
Where to Insert - To be an accurate indicator, a meat thermometer must be inserted properly. The sensing area of thermometers is approximately 1 inch to 2 inches long, and this area must be completely immersed in the deepest area of the food.
REMEMBER: After each use, wash the stem of the thermometer thoroughly in hot, soapy water.
Most dial or digital food thermometers are accurate to within plus or minus 1 to 2 degrees F. The accuracy of the meat thermometer can be verified and the thermometer "calibrated" if necessary. ThermoWorks Thermapen Thermometers should be checked periodically. Follow manufacturer's recommendations. Some dial thermometers have a calibration nut under the dial that can be adjusted by twisting the small nut beneath the thermometer face with pliers.
The easiest way to check the accuracy of a food thermometer:
You should calibrate your meat thermometer on a regular basis:
Reheating Foods: Reheat thoroughly to a temperature of 165 degrees F or until hot and steaming. Soup and gravies should be brought to a rolling boil.
Serving Foods: When holding or serving a buffet, hot cooked foods must be held at 140 degrees F or higher. Cold foods should be held at 40 degrees F or lower.
Clean Up: After each use, wash
the stem section of the meat thermometer thoroughly in hot, soapy water.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -