Thermometers are an essential piece of kitchen equipment. Whether you are cooking candy, baking bread, grilling meat, or just storing food in the refrigerator, you need various types of cooking thermometers. A food thermometer is required to determine the internal temperature of meat and egg products. Do all thermometers work the same? And how are they selected?
1. Meat Thermometer
Meat thermometers measure meat temperatures from 140° to 220° F. For the most accurate reading of meat temperatures, insert the probe into the thickest part of the meat. Some instant-read thermometers have smaller probes that can reach thin meat cuts, such as burgers, pork chops, and chicken.
2. Digital Thermometers
In low light or at a distance, digital food thermometers have an easy-to-read screen. Moreover, they have a quick response time, making them ideal for checking the food temperature. In a commercial kitchen, you’ll need the following types of digital thermometers.
Thermistors or instant-read probes are the terms used to describe these thermometers. Cooked food can be quickly measured by using these devices. The vast majority of them can be carried in a pocket or apron, making them convenient and accessible. It is fast to read, accurate, and convenient to use. Suitable for meat, food storage, and baking.
3. Probe
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A probe food thermometer measures the temperature surrounding its tip with a long, sharpened probe. It is possible to attach the display directly to the needle-like probe or via a cable.
4. Infrared
In thermometers, surfaces are measured without the food coming into contact with them, making them unique. Because they do not have a probe, they don’t need to be cleaned in between uses. Infrared light gives an instant reading. As a result, they make it very convenient to check a buffet or waiting line quickly. No contact or contamination risk, quick reading time. They are suitable for food storage and receiving.
5. Dial Thermometers
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The dial contains a circular scale and a temperature pointer. This type of thermometer is not as easy to read as a digital one, but it can be calibrated and does not require batteries. It makes dial thermometers reliable and easy to use.
These thermometers are also known as bimetal probe thermometers. In addition to their dial equivalents, dial thermometers can also take internal temperatures. Fast readout time, accuracy, convenient size. Suitable for: Meat, food storage, baking.
6. Candy & Deep-Fry
In many cases, instant-read thermometers do not have enough range for high temperatures, such as frying oil or boiling sugar. Food thermometers for deep-frying and candy can range from 100° to 400° F. Fryers can reach temperatures as high as 600° F. Deep-pot thermometers attach to the side of pots and display temperatures in the form of rising lines of mercury.
7. Floating Thermometers
The floating design allows these thermometers to be placed directly in the stockpot of soup. Using this type of thermometer for water that must be heated precisely is also a good choice. The dial floats on top of the surface and displays the temperature while the probe detects below. The pan clip does not need to be attached because it floats in liquids and is used for soups, stocks, and sauces.
How to Use a Food Thermometer?
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Before working with a food thermometer, it is essential to know how to use it. You must be well aware of how deep you must insert a thermometer to measure the accurate temperature of the food. Choose to be meticulous and ensure that you are correctly using a food thermometer.
Here is a quick brief about the instructions:
Start with Testing:
Firstly, test your thermometer. You can either use ice water or boiling water to confirm if the food thermometer is accurate.
Calibrating:
Secondly, calibrate the thermometer. You must read the instructions about the instructions from the company. After reading the instructions, know how to adjust the thermometer as needed. You must ensure that you get an accurate reading.
Right Position:
Place it properly. If you don’t place the food thermometer correctly, no accurate measurement can be taken. Find the right place for a thermometer to dip in. I suggest you place the food thermometer in the thickest part of the food. However, make sure that you don’t touch your food thermometer with bone, fat, or gristle. No touching with the bone is very important to get an accurate reading.
No Rushing:
Every good thing takes time, and hence you shouldn’t rush in measuring temperature. You must keep the thermometer in the food for the recommended amount of time. The recommended amount of time varies depending upon the different types of thermometers that you use. For example, for meat products, including raw beef, pork, lamb, veal steaks, chops, and roasts, you have to use the food thermometer while the meat is still on the stove.
Key Tips:
To ensure safety and quality, you must allow the meat to rest for at least three minutes before you eat or serve it.
Also Read: 10 Best Gadgets For Home while You’re Away
Cleaning is Important
Cleaning is a prime step to keep your thermometer error-proof and working. It would be a great help if you took care of the thermometer with regular cleaning. You can clean your food thermometer with soapy water after each use. Put a drop of soap in a bowl and dilute it with some water. You can now use this soapy water to clean the thermometer. However, make sure that you mildly rinse and clean the thermometer.
One of the key benefits of a cleaning thermometer is that it prevents cross-contamination and the spread of harmful bacteria between different food items.
Key Tips While Working with Culinary Thermometer:
Using food thermometers is only half of the requirement; you must ensure that you cook the food properly to a safe internal temperature. For example, steaks, roasts, and chops of beef, veal, pork, or lamb, you should reach at least 145° Fahrenheit. Wait for three minutes before serving the dish.
For ground beef or pork, like hamburgers, you should reach at least 160° Fahrenheit. It is also true for any egg dish. Poultry products should be heated to at least 165° Fahrenheit. For any leftovers and casseroles, you should reach 165° Fahrenheit too.
