You take a steak’s temperature. Try doing it for your banana bread, too
Did you know you can use a meat thermometer to check the doneness of other foods, too?
I’ve seen chefs do this with breads and custards, so I suppose you might say it’s another reason I’m happy to watch them in their element.
Think of the baked goods you’re always hesitant to pull out of the oven — browned, with dense interiors. Or a perfectly intact piece of fish you just hate to flake into with a fork. A straight-from-the-freezer casserole whose core is inscrutable. When you’re not satisfied with a recipe’s description of “until just set.”
We’ve collected a few temperatures beyond the easy-to-find meat/ poultry ones. Temperatures should be taken at the centre, without touching any bone or heated surface:
Fish and seafood
Salmon, halibut, cod, tilapia, red snapper: 130 to 135 F (stuffed, 165) Tuna: 125 F (ahi tuna, 115 to 120) Shrimp, scallops: 120 F Lobster: 145 F
Quick breads such as banana
bread, corn bread, coffee cake: 200 F
Cakes and cupcakes: 205 to 210 F (devil’s food and red velvet, 205) Molten chocolate cakes: 160 F Breads and rolls: a minimum of 190 F; 205 to 210 for some sourdough or sturdy varieties Bread pudding: 160 F Sweet potato, pumpkin, fruit pies: 175 F
Sauces: 160 F (hollandaise, 145 to 150)
Quiches: 165 to 185 F (depending on filling add-ins)
Custards: 175 to 180 F
Baked potatoes: 210 to 212 F (boiled, 200) Casseroles, leftovers: 165 to 175 F Ground meats (meat loaf ): 160 F
Temperatures should be taken at the centre, without touching any bone or heated surface.