Do you have and use a kitchen thermometer?
Kitchen thermometers are an essential cooking tool that everyone should have.
They are needed to test the doneness of foods and meat to assure it has reached a safe minimum internal temperature to help prevent foodborne illness. It is the only reliable way to determine that your meat, poultry, and egg products are cooked to the correct temperature.
Unfortunately, research shows that many consumers judge the color of the food for doneness instead of using a thermometer. Many times, they rely on the recommended cooking times and trust their experience and judgment. This can be misleading and can lead to unsafe food. For example, hamburgers should be cooked to an internal temperature of 160°. How many times have you cooked a hamburger and judged doneness by the color? One out of four hamburgers turn brown in the middle before reaching a safe internal temperature.
Are you ready to purchase a new kitchen thermometer? Before heading to the store, you will need to decide what thermometer is best for you. There are numerous reliable thermometers on the market; most are relatively inexpensive.
Digitals, instant-reads, probes for the oven and microwave, disposable indicators and sensor sticks, pop-ups, and even barbecue forks and probes that allow you to check the temperature remotely are everywhere. They are high-tech and easy to use. Choosing your thermometer.
The Dial Oven-safe thermometer reads in 1-2 minutes. Place it 2 to 2 ½ inches deep in the thickest part of the food. It is generally used in roasts, casseroles, and soups. This thermometer is safe to leave in the food while cooking.
The Digital Instant-read gives a reading in 10 seconds. It should be placed at least ½ inch deep away from the bone. This one can be used to measure both thick foods such as roasts and thin foods, such as soups. It is not designed to remain in the food during the cooking process.
Convenient for grilling is the Thermometer-fork Combination. It reads in 2-10 seconds. Place at least ¼ inch deep in thickest part of the food. It can be used in most foods but is not meant to remain in foods while it is cooking.
The Dial Instant-read reads in 15-20 seconds. Place it 2 to 2 ½ inches deep in thickest part of food. The temperature is averaged along the probe, from the tip to 2-3inches up the stem; therefore, it must be inserted sideways. It can be used in roasts, casseroles, and soups.
A pop-up thermometer is commonly used in turkeys and roasting. These one-time use thermometers pop up when the food reaches final temperature for safety and doneness. It is recommended to check the temperature in other parts of the food with a conventional thermometer as well.
Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. So, the next time you are wondering if that hamburger is done, reach for the thermometer!
For a free food safety magnet to know the final temperature of most foods, contact the Saline County Extension Office by visiting our office located in Benton at 1605 Edison Avenue, Suite 15.
You can also download the factsheet, “Grilling and Tailgate Safety” at https://www.uaex.uada.edu/publications/pdf/fsfcs146.pdf or call our office at 501303-5672 and I will be glad to send you one.
The Cooperative Extension Service is part of the University of Arkansas System Division of Agriculture.