In this video Chef Dave will walk you through the steps on how to properly use a cooking thermometer. For starters, to be an accurate indicator, the thermometer must be inserted properly. The sensing area of thermometers is ½ inch to 2 inches long, and this area must be completely immersed in the deepest area of the food. Follow the tips in this video to correctly utilize your thermometer to help you cook the juiciest meat possible.
It's extremely important to know how to use your grilling thermometer if you plan on cooking food to perfection. Your cooking thermometer should be inserted into the thickest part of the meat. This part is going to take the longest to cook, and once it is done, you can be assured that your meat is ready. If your meat has a bone, do not push the thermometer to the bone- it will give you a false reading. It is important that the thermometer goes into flesh completely. This might necessitate wiggling the thermometer around a bit. If the reading on the thermometer is close to the temperature required, allow the cooking time to complete as advised by the recipe. If the meat is already cooked, remove from the oven.
If the meat is nowhere near the required temperature, adjust the cooking time for longer and keep a regular eye on increases in the meat temperature. Always remember to clean the stem of the thermometer extensively in warm, soapy water after each usage. Now that you know how to use a cooking thermometer you should put your skills to the test and try to cook a turkey to the perfect temperature!
Here is a list of different meals and where to place your thermometer in each one:
Place it in the internal upper leg area near the breast of the bird, yet not touching bone.
Red meat, roasts, steaks or chops
Insert in the area of the thickest part, away from bone, fat deposits, and gristle.
Ground meat and chicken
Insert into the thickest area of meat loaf; put laterally in thin items such as patties.
Casseroles and egg meals
Insert in the facility or thickest location. Hot, prepared foods must be held at 140 levels F or higher; cold foods, at 40 levels F or listed below.
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