5 tips for using a kitchen thermometer correctly

 5 tips for using a kitchen thermometer correctly

The purpose of using a kitchen thermometer is to determine if food is fully cooked and safe to eat.

Using it is crucial when preparing meat, poultry, fish and egg products, as it prevents such foods from being undercooked. In addition, it verifies that they reach an adequate minimum internal temperature and, consequently, it prevents diseases transmitted through food.

For this reason, the Academy of Nutrition and Dietetics of the United States tells us what is the correct way to use a kitchen or food thermometer:

- 5 tips for using a kitchen thermometer correctly and Instant-Read Thermometers Product

1. Select the right type of thermometer for your needs, from a digital to a manual one. Make sure to follow the instructions on the product.
2. Use ice water or ice water to make sure the thermometer is accurate.
3. Wait the recommended amount of time before reading your thermometer.
4. Make sure you know the safe temperature for the type of food you are cooking.
5. After using the thermometer, you should always clean it with hot, soapy water.

The kitchen thermometer is a very useful tool, since it has several different applications, plus it is usually affordable.

The best known are spike or probe thermometers, both analog and digital. The manual or analog type have a metal head with its respective needle and temperature scale in degrees Fahrenheit or Celsius, as well as symbols that indicate when the meat or protein we are cooking is ready.

As for the digital version, its utility is similar, but it has a series of advances. This thermometer has a digital display, as well as a body and a long probe with a cable. This probe can be left pricked inside the oven in our meat or fish, allowing us to program the temperature and cooking at which we want to prepare our food, and thanks to an alarm, it alerts us when the food is ready (very useful now for cooking properly the Christmas turkey). Also, the long probe allows to measure the temperature of other edible products, such as oil, dough that is fermenting or when preparing caramel.