Cooking Thermometer Uses
A lot of people who cook food have a tendency to prepare their cuisine by factors such as sight and taste. While this might work most of the time there are some instances when using these techniques can be very dangerous. Cooking with a meat thermometer is highly recommended for most people. The reason a meat thermometer is so important is because it protects people from the deadly effects of bacteria. If you are a person that is not used to cooking with a meat thermometer the following information will explain how to use this kitchen utensil.
Bacteria in Foods: A Dangerous Fact of Life
Most people might not realize this but a lot deadly bacteria can be found in various meats and foods that have not been properly prepared. Salmonella is one of the more common raw food bacteria that people know about. This particular bacteria is often found in different types of raw meats and eggs. Most raw food microorganisms can cause problems such as severe diarrhea,stomach aches, dehydration, weight loss or damage to a person’s nervous system. The best meat thermometer can help a person to avoid these problems. People can cook their cuisines to the approved 160 degree Fahrenheit marker and not have to worry about dangerous bacteria making them ill.
What Types of Meat Thermometers are Available in the Market?
Manufacturers make different types of meat thermometers but there are basically two types. The first type is an oven meat thermometer and the second type is known as instant read. Oven going meat thermometers have been designed for use inside of the oven. These devices can withstand high temperatures and provide a very accurate read out of the temperature of the meat. Instant read thermometers are the kind that is stuck into meat during or after it has been cooked.
There is also the thermometer fork combination that is designed for grilling meats and for checking foods when it is nearly finished cooking. This type of thermometer is useful for checking meat on the spot while a person prepares it on the grill or in the oven. The dial-instant read is best suited for foods such as roasts, casseroles and soups. This type of thermometer can be used for various meats but it was not made for this purpose.
A thermocouple is an electronic meat thermometer than quickly read the temperature of a meat within 2 – 5 seconds. Pop-up thermometers are also used by many people, and these devices are inserted into a turkey, chicken or some other type of meat before they go into the oven. Once the meat is finished cooking it will then pop out to indicate that the meat can be served at a safe temperature. Oven probes are electronic meat thermometers that can be inserted into the meat while it is cooking. They are a cross between the oven and instant read thermometers. All of these different thermometers can be used to cook different types of meats and foods and they will help to make foods safer to consume.
Only use Meat Thermometers to Cook Meat
A lot of people wrongly assume that they can use a hospital thermometer to check the temperature of their meat. This is not true. A hospital thermometer can give the temperature of a meat but these devices were not created for this purpose. Most hospital thermometers do not read temperatures above 120 degrees Fahrenheit. So this simply means that if a cook uses one of these devices to check their meat they will not get an accurate reading. After all, meat that is cooked at 120 degrees Fahrenheit is not safe for consumption.
You might not believe this but there are different thermometers that should be used for different cooking purposes. Some thermometers are used for making certain types of candy while others are used to measure the temperature of deep fried foods. So, a good cook will only use the proper meat thermometer for the type of dish they are preparing.
How are Thermometers used During the Cooking Process?
The following steps indicate how a thermometer should be used for cooking.
Step 1
Season and/or marinate the meat before you stick a thermometer into it. If you stick an oven thermometer into the meat before you season or marinate it; you will end up covering the thermometer with a glaze or seasoning. To avoid this problem prepare the meat first then stick the thermometer into it
Step 2
Place the oven ready thermometer into the thickest portion of the meat. If the thickest part of the meat is done then the rest of the meat will also be thoroughly cooked as well. Do not push an oven thermometer into a bone if the meat has one. Just make sure it goes into the fleshy area of the animal.
Step 3
Make sure to cook the meat at its normal temperature and make sure that the face of the thermometer can be seen once it has been pushed into the fleshy area.
Step 4
When you are ready to read the temperature of the meat remove it from the oven a few minutes before it is finished. The reason being is that meat has a tendency to still cook even after it has been removed from the oven. At this point you should take the temperature of the meat about a few minutes after it has cooled down.
Step 5
Instant read thermometers are used at periodic points during the cooking process. However, they are best suited for meats that have been allowed to thoroughly cook. Once the meat is done and is allowed to cool for a few minutes you can then insert the thermometer into the dish.
Quick Information about Medium Rare Meat and Meat Thermometers
Many people like to eat their steaks medium rare. This is the number one way that this dish is prepared. Medium rare meat is done on the outside but pink in the middle. When meat is eaten in this way, people still run the risk of obtaining deadly bacteria in their body. Using a meat thermometer is important when cooking rare and medium rare steaks and other foods. As long as the temperature is at 160 degrees when it is being served it should be safe to eat.
Approved Temperatures for Meats
The FDA recommends that everyone cook their meats and foods in general to a temperature of 160 degrees Fahrenheit. However, some foods can be served at 145 degrees Fahrenheit. Food such as beef, pork, veal, lamb and steak can be served at 145 degrees. To be on the safe side, cooks should serve these foods at 160 degrees instead. Meat that has a temperature over 160 degrees is probably being overcooked. The main thing to remember is never to serve food that has fallen below 145 degrees because the bacteria will increase at this level. Ultimately, every person should use a meat thermometer whenever they prepare a meat based dish.
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