Using the meat thermometer

 Using the meat thermometer

• You can find meat thermometers in the household utensils section of most grocery stores, department stores, and specialty stores. Buy a thermometer, it's a worthwhile investment in precaution.

- Using the meat thermometer and Instant-Read Thermometers Product

• An instant-read thermometer can be digital or dial-read and comes in a storage case. Read the package information. Instant read thermometers have plastic heads and should not be baked while the turkey is cooking. However, it will record the temperature of the food within 15 seconds when the metal tip is inserted into the indentation of the thermometer; hence its name "instant read." Always clean the tip of the thermometer before storing it in the case.
• Standard meat thermometers are metal and designed to withstand oven temperatures. The detection area is from a pint to a half inch past the slit. This area senses the temperature of the food. Examine the thermometer and become familiar with the dial setting.
• Positioning the thermometer in the turkey is not difficult. Always place the thermometer in the thickest part of the thigh because dark thigh meat takes longer to cook than other parts of the turkey.
• Place the tip of the thermometer at the thickest part of the thigh but away from the bone. The area of ​​the thigh closest to the turkey's body is the thickest part of the thigh. While you are washing the turkey, find the best place to position the thermometer.
• Gently turn the thermometer head or dial so you can easily read the temperature without removing the turkey from the oven. As the turkey roasts, the thermometer may move position, don't worry, just reposition the thermometer. The turkey is done when the thermometer temperature reaches 180ºF.
• Oven thermometers mark the temperature inside the oven. Such thermometers are also useful for measuring the temperature inside a grill. If the oven thermometer shows a lower temperature than the selected one, adjust the oven temperature.
• Check the accuracy of the thermometer (especially if the thermometer is old) by placing it for 10 minutes in a large cup with 50% water and 50% ice half melted. The thermometer should read 32ºF. A thermometer is considered accurate if it reads within two degrees or so of the temperature.
• To correct the temperature, use a small wrench to turn the adjusting nut until the thermometer reads 32ºF. To correct a digital thermometer, simply change the battery.

Using thermometers in the kitchen

 Using thermometers in the kitchen

In food safety, controlling temperature is a priority that can only be applied correctly if the needs of each food group are known.

Temperature is not a subjective value. Its exact knowledge serves to avoid risk ranges in which microorganisms could multiply in a dangerous way or to ensure intense levels of sanitation capable of eliminating them. In order to know it precisely, it will be necessary to have special thermometers for kitchens, common tools in professional kitchens (mandatory for HACCP systems ), but which are not always used in households.

- Using thermometers in the kitchen and Instant-Read Thermometers Product

The intense temperatures that food is subjected to during cooking should be sufficient to kill microorganisms. Often times, it is recommended to cook the tortillas "well set" or to fry the chicken "well done". However, these expressions are very subjective and are based on personal sensory appreciations since, although for some a certain way may be sufficient, it will not be so for others. On the other hand, studies show that the change in color and texture of a food is not a sign of confidence to assess the intensity of heat applied . A hamburger can acquire a characteristic brown color when cooked without reaching safe temperatures.
On the contrary, the desire to cook it completely and reach safe temperatures, even inside, can lead to an excessive application of heat, with the consequent loss of juiciness, tenderness, nutrients, and even, with the risk of developing so significant processing contaminants (harmful chemicals that result from the application of intense heat on food). The temperature at which a food is kept, either hot or cold once cooked, is also of special interest to avoid post-cooked microbial growth. Only the exact knowledge of the temperature of a food through a thermometer will be a reliable element when assessing its safety.

Different thermometers for the same goal
Currently, there is a great variety of thermometers for food and kitchens, depending on the level of technology and precision, which will be chosen according to their use and needs. Digital food thermometers, where the final temperature can be read on a display, are practical, fast and accurate. Due to their quick temperature reading, they are ideal for large pieces, where this parameter must be verified in several places. They have a more or less fine probe, very suitable for thin foods, which is inserted into the product. Some digital thermometers use a sensor with thermal resistance to measure temperature.

Digital thermometers are not designed to remain in food during cooking, so they should be used shortly before the end of the estimated cook time to verify the final temperatures reached. Corded oven thermometers allow you to check food temperatures without opening the oven door. The base unit, provided with a digital display, is connected to a probe by a long electrical cable. The probe is inserted into the food and the cable runs from the oven to the base unit where the reading is recorded.
Fork thermometers are an ingenious tool that combines both functions. It is a kitchen fork in one of whose teeth a temperature sensor is inserted. It appears in numbers on a digital display or by a lighted indicator on the handle, which indicates whether the food has reached a level of raw, medium or well cooked. It is very useful when grilling, as it accurately and quickly measures the internal temperature of the food, even when the food is very thin. They are not designed to remain in food while cooking in the oven or on the grill and should be used to measure the temperature of food towards the end of the cook time.

Circular indicator food thermometers have a double coil spring made of two different metals, which is why they are also known as bimetallic. The spring, which is connected to the temperature gauge, expands in the heat. This type of thermometer measures the temperature at the tip and along the entire probe, up to a length of about 5 centimeters. The resulting temperature is the average of the temperatures measured across the sensitive area. They can measure the degrees in foods of great size (roasts) or of depth (casseroles of cooked or broth). They can be of two kinds: oven proof, designed to stay in the food while it cooks, and instant read.

Temperature indicators
Single-use temperature indicators are very hygienic. Being disposable, they do not require cleaning or maintenance and, in addition, they can determine very quickly if the food has reached a suitable temperature. These indicators are made of special materials that are sensitive to heat, but suitable for food use. When it is inserted into the food and it reaches the right temperature, the device changes color. They are designed for specific ranges and it is important that these indicators are used only with foods indicated by the manufacturer. They cannot be left inserted into food during cooking , so they must be used towards the end of the time calculated for it.
A very curious type of temperature indicator is the ejector, common in the United States for roasting the traditional turkey on Thanksgiving Day. It is one of the oldest, since its use dates back to 1965. These devices are made of a synthetic compound, approved for use with food, inside which there is a stainless steel spring and an organic detonator material. Once the organic material dissolves as a consequence of the high temperature for which it has been predetermined, the stainless steel spring releases the probe and allows it to be ejected outwards. Although quite accurate, it is recommended to measure the temperature in other parts of the food with a special thermometer for these.

Thermometer hygiene
Like other kitchen utensils , food thermometers can be vehicles for cross contamination, so they must be sanitized between use. Most cannot be submerged in water and must be washed by hand with hot soapy water, with particular emphasis on cleaning the tube (part that goes into the food). In either case, the manufacturer's instructions for use and maintenance of the thermometer should be followed. Some types can be calibrated, that is, the thermometer can be adjusted as precisely as possible to the correct size.
There are two methods of calibrating food thermometers. One consists of immersion in ice water to calibrate at 0ºC and the other in boiling water, calibrated at 100ºC. The probe is inserted long enough for it to warm up. For greater precision, distilled water should be used. Many food thermometers have a calibration nut, under the head, that can be adjusted. Others, however, cannot be calibrated.

The right temperature
Most food thermometers give an accurate temperature reading with a margin of error of less than 0.5 ° C. However, the reading will be correct only if it is placed in the appropriate place on the food. In most cases, the food thermometer should be inserted into the thickest part of the food, without touching bone, fat, or cartilage. In a chicken or turkey, it will need to be inserted at the top of the thigh. In a piece of meat, in the center, and in a hamburger or other thin food, the probe should pass through it horizontally, that is, parallel to the surface. In the case of wanting to measure the temperature of a large and irregular piece, it will be necessary to take it in several places.

In addition to knowing the cooking temperatures, thermometers are used in the kitchen to control refrigeration and freezing temperatures . Most of the electrical appliances for this purpose have built-in devices of this type (mandatory in industrial kitchens). If not, a suitable thermometer, in most cases bimetallic spring, should be placed in the refrigerator and freezer to check the temperature of the same. This can be very useful in the event of overloading the appliance or when there are power outages.

Check that the refrigeration temperature is below 5ºC (some refrigerators have a 0ºC compartment for better preservation of fresh food) and that the freezer is less than 18ºC below zero for proper maintenance of frozen food. Outside of these ranges, food will not be stored properly.

What kitchen thermometer to buy? Prices and models

 What kitchen thermometer to buy? Prices and models

A kitchen thermometer is a very practical utensil that controls the exact doneness of a food for you. Without it it is very difficult to get meats and roasts to the point. And it is very useful for making caramel or whipped cream, fried, undone chocolate. Indispensable for precision recipes and new cooking. Before investing in a kitchen thermometer, learn more about the kitchen thermometers on the market.

- What kitchen thermometer to buy? Prices and models and Instant-Read Thermometers Product

It is enough that you begin to cook a minimum so that you understand the importance of having a kitchen thermometer at home . Without it you cannot (or it is very difficult) to get meats and roasts to the point. And it is very useful for making caramel or whipped cream (because you know if the cream is cold enough), fried, melted chocolate…. Here we explain how to choose the most suitable kitchen thermometer for your needs , that is good and resistant.

3 reasons to buy a good kitchen thermometer
precision : by measuring the internal temperature of the food we have greater cooking precision: we avoid it being dry or hard
food safety : we completely eliminate the bacteria that the food may contain
savings : we cook just the time necessary, we save energy

Control the cooking temperature with your kitchen thermometer
Most recipes indicate the cooking time. However, each oven works differently and you must be aware of when the recipe is cooked, by the aroma, the view and the experience. With a kitchen thermometer, you can be accurate . It is the cooking temperature that indicates that what is cooked is to the point, and specifically its interior temperature . The difference between a juicy chicken and a dry one is in the baking time and in how many degrees it has been cooked! It is also essential to ensure that it reaches a cooking point that destroys harmful microorganisms .

“Most pathogens are destroyed at temperatures between 140 and 165ºF (60 and 73.9ºC). A hamburger that is cooked to an internal temperature of 160ºF (71.11ºC), when measured with a food thermometer, is properly cooked, whatever its color. United States Department of Agriculture

What type of thermometers will you find?

Meat thermometer
The meat ones . The simplest ones, they stick inside the meat with their long skewer while it is in the oven and it signals when the roast is done, depending on the type of meat. You have to look at it to see when it reaches the desired point. As it measures the inside of meat, its measurement values ​​are lower, so it is only useful for meat or cooking at low temperatures.

Digital kitchen thermometer
A digital kitchen thermometer is very accurate and is suitable for everything, pastries, meat and fish, liquids, oil, wine, chocolate ... They have a wide temperature range. But they CANNOT be left in the oven or used, some, in boiling water .

THE BEST: GEFU
The Gefu wireless digital thermometer is for you if:

• digital display, all very simple
• the display indicates the cooking temperature for each type of meat
• you leave the probe in the meat and you can be 20 meters away
• alarm once it reaches the chosen temperature

Kitchen oven thermometer
Thermometers for oven with probe . More advanced, it is the most indicated if you use the oven or the pot a lot , and cook stews and roasts, breads and cakes. The probe is inserted inside the food and the cable is taken out to control the temperature without opening the oven . They include an alarm that warns when the desired temperature is reached. Also suitable for liquids and other hot preparations, for barbecues, grills and deep fryers. They usually include programmable cooking and orientation tables.

The OXO oven thermometer
Among the options of kitchen thermometers for the oven, we find OXO's proposal as the one with the best price-quality ratio: a well-built thermometer that can be easily supported in the oven or hooked on the rack, with a temperature range suitable for all types of cooking and with the OXO guarantee.

Kitchen laser thermometer
The laser thermometers . They only measure the surface temperature of the food, so they are more useful to know the temperature of the oven or to make something crisp.  The infrared ones . They measure the temperature without coming into contact with the food, only bringing it closer to it. Especially useful for creams and liquids such as soups, chocolate, syrups, jam, oil .

Professional kitchen thermometers, better opinion of your customers
We call professional kitchen thermometer those that can give us a higher level of precision and that are suitable for working in a professional kitchen environment, suitable for washing, juicing, etc. In the kitchen sector, the German brand Testo is the most recognized and the one that achieves the highest score among its users. You can buy Testo thermometers here .

The OXO probe thermometer
An excellent quality option is the OXO probe thermometer. It has very good performance at a price less than half that of the Testo thermometer. As notable features we can mention its rotating screen to vary the viewing angle and a temperature range of 30 to 150 ºC.

What are the best brands of kitchen thermometers?
As you have read in the previous paragraphs, the brand of kitchen thermometers with the best reputation is the German Testo , although its cost is much higher than the rest. If you are looking for mid-priced kitchen thermometers, Gefu or Oxo brands follow in quality. Finally, if you are looking for cheap kitchen thermometers, because you are not so concerned about their precision, you can look at those of the Habor or Etekcity brands,

How to use a kitchen thermometer
For a thermometer to correctly report temperature, it must be placed inside the food . Specifically, in the thickest part, without touching bone, fat or cartilage. And even better, when the end of the cooking time is approaching and the piece has reached a stable temperature.

Some thermometers allow calibration . Simply put it in boiling water and check that it reads 100º C / 212 ° F, or calibrate it until it does. It is important to remember that water boils at a lower temperature in higher elevations.

They should be washed by hand after each use with hot soapy water, taking care never to put the measuring part in water. It is convenient to keep the pointed ones in their case, so as not to prick yourself with it when looking for it in the drawer.

Specific thermometers that can be useful to you
Without a doubt, one of the thermometers most used by pastry lovers is the Nordic Ware one , because it is very practical. You insert it in the center of the Bundt Cake and wait 2 or 3 seconds ... If the tip turns a deep red color, the cake is ready. Without complications. You ensure its perfect cooking, also of muffins, muffins and cupcakes. And it is very economical.

Confectionery thermometer . It is the most suitable for the preparation of sugar syrups, sweets, jams and syrups, in which water and sugar are mixed, which thickens as the temperature rises. It is a very precise thermometer that indicates the right point at which to stop cooking and thus prevent the sugar from crystallizing.