Going back and forth on opening the oven or casserole during cooking is really a nuisance. Especially when we cannot estimate the right time of the right temperature. So here is how to avoid delaying time and depending on your mere instinct alone. Use a digital meat thermometer. This saves time to have the exact moment and lessens inconvenience for the part of the one who will cook. Its advantage is that it prevents food borne illness, which is a big plus factor health-wise; prevents overcooking; and holds at a safe temperature, where your mouth and tongue would not spit out the food, which will just waste the effort and time that you consume cooking.
If you are convinced that you should use digital meat thermometer in cooking, here are some tips before rushing into the nearest grocer, hardware or kitchen supply stores.
1. Regular, oven-proof types and microwave-safe types and pop-up types. These types of meat thermometer have specific uses and make sure to use these in appropriate usage as this may mismatch and can cause any forewarn accidents.
2. Make sure that it is instant-read, digital; as this can avoid prolonging the agony of waiting. Also, consider having the digital read-out which sits outside the oven, so that there is a an easy access on the visual aid for the calibration of the temperature.
So, here is the initial step when you already have the meat thermometer at hand. Keep in mind the first tip given earlier. There is a meat assigned per thermometer. You need not to mix the uses. For poultry, you can insert the thermometer into the inner thigh area near the breast of the chicken or turkey, and avoid touching the bone; for beef, pork, lamb, veal, ham, roasts, steaks or chops the gadget used should be inserted into the center of the thickest part, away from bone, fat and gristle; for ground meat and poultry gadget, it should be around the thickest are of ground meat or poultry dishes like meatloaf, and must be in sideways position in thin items like patties; and the last but not the least is for casseroles and egg dishes, the thermometer should be inserted in the thickest portion. There is a big difference in using oven-proof and instant-read thermometers. The endurance both can get inside the heat varies. For oven-proof thermometer, it is able to withstand right from the beginning of the cooking time, while instant-read thermometer is not designed to stay long in the food during cooking. So do not mistaken the two by prolonging the instant-read. This is not really advisable.
And for the last tip, use a digital meat thermometer, if you still think that this thing is not necessary at all, then think twice about it. The specificity of the temperature is rather advantageous, other than telling it to be rare, medium rare or well done. Remember that timing is always the essence, so rather than asking your self if it is already cooked rightly, why not trust on the gadget itself. But always remember to use it wisely, correctly and safely. After all, accident would not really occur if you are really prioritizing safety right from the beginning.
To know further on the information about digital meat thermometer, the proceeding link can help you. www.Digital-Meat-Thermometer.org
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