Now that you have chosen your meat thermometer you need to know the best way to use it.
Ideally you want to place the tip of the thermometer in the thickest part of your meat, away from the bone. If the meat has not reached the correct temperature make sure to rinse the probe before you reinsert it into the meat again…after all you to not want to re-contaminate meat that has reached the desired temperature.
It is also important to make sure that you do not completely pierce the meat and touch the cooking surface. After all you do not want to take the temperature of the grill or the pan.
Here are some videos that demonstrate how to use a meat thermometer:
Have you ever noticed that every recipe that you see nowadays say that the best way to tell if your meat, fish or chicken is cooked is to check the internal temperature with a meat thermometer?
Like me do you get frustrated when the recipes do not give any indication on how to choose a meat thermometer or how to use one. So here is a quick primer on how to choose and how to use a meat thermometer.
At my local kitchen I swear that there is a whole wall of different models of meat thermometers. There are some that look like a dial on the end of a skewer. Others have digital read outs. Some looks like a regular meat fork. Is there a better one to choose to use on the BBQ. Although I wish I could say that I have personally tested all the thermometers on the market I instead was able to consult a few trusted sources for information. Click on the links below for what is the best type of meat thermometers for you.Read more
During the summer month’s people change how they eat! They put away their stock pots and slow cookers and get out the grill. Here are a couple of tips that will help to keep you and your family well fed and safe during the summer months.
Keep an insulated bag in your car: trips to the grocery store should be quick. If your food is to be stored in the car for any length of time (more than 1 hour) store items that should be refrigerated in an insulated bag. Keep the food in the coolest place in the car.
Keep cold food cold and hot food hot: storing food during a heat wave can be a challenge. We know that bacteria grow well at temperatures between 4 degrees C and 60 degrees C, or 40-140 degrees F. The key is to keep foods either hotter or colder than these temperatures.
Grilling: charring food can lead to the build up of harmful chemicals in our food. Grill foods at lower temperatures and choosing lower fat cuts of meat, fish or poultry can reduce the build up of these harmful chemicals.
Marinades: Marinating meat in an acidic marinade ( wine, vinegar, lemon juice) will reduce the formation of these chemicals. Remember to throw them out after use. They can only be used again if they are brought to the boil to kill the bacteria.
Always use a meat thermometer to ensure proper cooking. Every year, people find themselves sick because they ate under cooked ground meat .Read more