Why Use a Meat Thermometer?

Have you ever cut into a beef or chicken roast in the oven to see if it has finished cooking? Don't you think it's a bit of an inconvenience, especially if you have to do it several times? Have you thought of trying a meat thermometer but don't have any idea if it's really worth buying one?

If you really add a little convenience and sureness in your roasts, use a meat thermometer! It takes the guesswork out of cooking.

A meat thermometer is very useful and a great help in the kitchen. It helps you prevent food from any borne illness, it helps prevent overcooking while holding foods at a safe temperature. If you don't regularly use a meat thermometer, (like a lot of cooks) you should get into the habit of using one. A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O157:H7 have been destroyed.

How accurate is a meat thermometer?

A meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, ham, casseroles, meat loaves and egg dishes.

The accuracy of the meat thermometer can be verified and the thermometer "calibrated" if necessary. Some thermometers have "test" marks on them at 212 degrees F, the boiling point of water at sea level. To test the thermometer, insert at least 2 inches of the stem into boiling water. It should read 212 degrees F. Some thermometers, especially the "instant-read" type, have a recalibration or adjustment nut under the dial. Turn the nut if necessary to adjust.

A meat thermometer doesn’t cost much, but it can save hundreds of dollarsin medical bills by ensuring that food is cooked enough to kill disease-causing salmonella, E. coli, and other bugs. We tested 11 meat thermometers you either leave in food as it cooks or poke in and read instantly.

If you want to insert the meat thermometer before cooking, try the digital Polder THM-360, whose two probes can track the temperature of two different foods. If you prefer to check the temperature of cooking meat instantly, try the digital Taylor Weekend Warrior, which costs about half as much as the Polder and is especially easy to use. It has a "hold" button that freezes the displayed temperature until you can remove the dish from the oven, and a "max" button to show the highest temperature the probe has reached.