There are plenty of hacks out there for telling if your meat is performed. You may cook your chicken until the juices run clear. You might press on your hand as a reference guide for how done your steak is. Or, you might simply slice the cut of meat in half and eyeball it.
If perfection is your goal, then the meat thermometer should be an indispensable tool in your culinary repertoire.
Types of meat thermometers
There are two types of meat thermometers that have a tendency to are more effective than the rest: probe thermometers with cords and digital instant-read thermometers. Instant-read thermometers generally take less than 10 seconds to offer an accurate reading, work well in all sorts of foods, and aren’t designed to remain in the meat while it’s cooking.
Probe meat thermometers with cords typically cost somewhat more nevertheless they remain in the food while it’s cooking in the oven, grill, or smoker. And, many of the best models will also alert you when the meat reaches the perfect temperature.
Beyond these alternatives, there are analog dial thermometers, thermometer-fork combinations, thermocouples, disposable indicators, and the infamously inaccurate pop-up indicator that comes with your turkey. We didn’t think any of these latter styles performed good enough to include them in our guide, but if you would like to learn more about their pros and cons, the USDA provides helpful rundown.
A meat thermometer is usually available in the form of a measuring instrument for insertion. The long temperature probe is inserted in to the meat, fish or any other food and is well suited for use in so-called semi-solid media. It is important that the probe gets deep enough in to the food in order that the actual core temperature can be measured. Using it is simple, because after the temperature probe has been inserted, all you have to do is read from the measured value. Using meat thermometers offers the following advantages:
Safe heating of the food to the required temperature
Easy readout of the measured values
Preparation of meals in compliance with HACCP regulations in the catering trade
Measuring instruments for frying and cooking: Safe preparation guaranteed
Germs can be surprisingly resistant. They sometimes resist even higher temperatures and salmonella, listeria etc. cause nausea, diarrhoea, fever and other difficulties soon after the prepared food is consumed. It is therefore important not only to prepare the meals hygienically, but also to heat it sufficiently. The example of viruses is a striking demonstration of how important it is to sufficiently heat the food. They are surrounded by a protective outer shell of proteins. These proteins are only destroyed at a temperature of at least 60 °C, which is able to kill the viruses. Other pathogens are even more resistant and require a much higher temperature to die. However, the area temperature of roasted or baked food is often significantly above its core temperature. Even if the fat on the surface is sizzling, some meat may even be frozen on the inside. Use of a meat thermometer reliably means that food is heated sufficiently. Meat thermometers are therefore not only used for preparing slices and bits of meat in the kitchen at home:
They are also used in large kitchens and canteens
Meat thermometers are being used when barbecuing
They can also measure liquids
They are also helpful in the preparation of dough
They are well suited for food on the barbecue
Given the many features of a meat thermometer, it should be a typical utensil in any kitchen. In a hotel, at home, on the barbecue or in a big kitchen with various facilities: Meat thermometers are suitable everywhere, thanks to their ease of use and robust construction.
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Thermometers for meat
English, well-done or medium as usual? We’re talking about the preparation of meat, steaks to be precise. Here, every connoisseur has his or her own preferences, which should be taken into consideration when roasting, on the barbecue or stove. But checking if the inside of the steak is still bloody or whether it’s already well-done is impossible by cutting into a tiny bit of the meat. The roasting thermometer can help here too, and it reliably indicates the temperature reached inside. The temperatures at the respective penetration point are measured by inserting the instrument into the meat. It is very important to choose the thickest spot in the centre, because this is the most significant indicator. So every cook may bring the perfect level of doneness to the table.
Penetration thermometers for your kitchen
The name of the thermometer says everything, and really explains how this measuring instrument is used. Its tip, which contains a temperature probe, is inserted into the meat or food being measured. There, a sensor measures the temperatures and forwards the worthiness to the display, where it really is read. It is important that this type of meat thermometer is inserted to an adequate depth, and it should not display excessively large temperature dissimilarities in comparison to surrounding medium.
Temperature measurement with a meat thermometer
Temperature measurement via a meat thermometer is usually carried out by inserting the temperature probe in the food. It may also be used to measure liquids, however the probe must be long enough for this. You need to pay attention to the following:
Bring the meat thermometer to at least room temperature
Select a sufficient penetration depth (10 to 15 times the probe’s depth)
Carry out measurement at different points