When it comes to important kitchen tools, a meat thermometer tops the list. It measures the internal temperature of cooked meat so you can determine whether it’s safe to eat. But it can also help you avoid that dry turkey breast or a steak that’s too rare, and help you get your meat to match your personal preference and tastes.
But with so many kinds of meat thermometers on the market, it’s hard to know exactly which one to buy and how to use it. Here’s what you need to know about this essential kitchen tool.
One in 6 people suffer food poisoning each year, according to the Centers for Disease Control and Prevention.
According to FoodSafety.gov, adults 65 and older are more likely to be hospitalized or die from foodborne illnesses like salmonella and E. coli. Food poisoning can cause vomiting, diarrhea and even kidney failure.
A meat thermometer can help make sure you serve your guests meat that’s been cooked to a safe enough temperature to kill bacteria. That’s a big step in preventing foodborne illness.
Maybe you’ve just always cut into the middle of your roast to check whether it looks done. You might want to think again about that practice, says Britanny Saunier, executive director of the Partnership for Food Safety Education, a public health nonprofit dedicated to helping U.S. households understand how to handle food safely.
“Looking at color and texture is not a reliable way to tell if food is safe to eat or ‘done,’” Saunier says. “Factors such as lighting can influence the look of your food, so sight is not a reliable indicator.”
Case in point: 1 out of every 4 hamburgers turn brown before reaching a safe internal temperature according to the U.S. Department of Agriculture.
Safe temperatures vary by item (see chart below), but they generally fall between 145 degrees for roasts and chops, plus a resting period where the temperature continues to increase, and 165 degrees for poultry. A meat thermometer is the best way to determine the temperature of your food.
A meat thermometer will get you to the desired temperature every time, so it’s not just about undercooking but overcooking too.
“No more overcooked beef tenderloin,” says Joelle Battista, culinary director at Chefman, an appliance manufacturer. “A large piece of meat like that can be extremely expensive, so having a tool to ensure you don’t waste a high-quality piece of meat is key.”
Overcooking your meat will result in something that is extremely dry.
“The process of roasting, by definition, is dehydration,” says Tim Kolanko, executive chef of Southern California’s Urban Kitchen Group. “That’s why you’ll often see recipes start off with a high temperature for larger roasts to brown the meat and then take it down to a much lower temperature for hours.”
Another thing you want to take into consideration is carryover cooking or resting your meat. You want to make sure you do this so the juices in the meat have time to redistribute (resulting in a juicier bird or roast), but you also want to keep in mind that the heat will carry over into resting and will raise the internal temperature.
“The hotter the oven, the more carryover,” says Kolanko. “If you pull something out at 138, by the time you slice it will get up to the mid-140s.”
Even if you are using a meat thermometer, if you are worried about something being under- or overdone, poking it and noting the color of the juices that run out is a good indicator.
“If the juices are still red or pink then it needs longer,” he says.
Use a meat thermometer for meat alternatives as well; most have instructions on the package.
This partially depends on cost and storage, but most people choose oven-safe digital probe thermometers or instant-read thermometers. When taking the temperature of the meat, always be sure the probe is inserted into the middle of the meat. Stick the probe two to two and a half inches into the thickest part of the food while it cooks.
“You always want it to be in the part of the protein that will cook the slowest," Battista says. “The heating comes from the outside in, so in proteins with bones you must take into consideration the meat closest to a bone may cook slower.”
Oven-safe thermometers: Digital probe thermometers are oven safe and come with a probe you put inside the meat and a wire that connects to a base that sits outside the oven to give you a temperature reading. This typically gives the most accurate reading and you can leave the probe in the meat as it cooks and track temperature without opening the oven, smoker or grill.
If you want to go with a wireless version, some will connect by WiFi to an app on your or to an external display. Some come with timers that will automatically shut off but they can cost more than the wired standard versions. These tools are best for thicker foods like roasts or thicker pieces of meat. It’s best not to use them on more delicate foods like fish.
A dial thermometer is the analog version of the oven-safe thermometer. It stays in the meat while cooking and shows you a dial (like a clock) indicating what the temperature of the meat is.
You do have to open the oven door to periodically check on doneness. If using a dial thermometer, make sure to calibrate it first according to the package directions. Just like a watch, if it isn’t calibrated it can lose accuracy over time.
Instant-read thermometers: These digital thermometers aren’t meant to be left in the food while it cooks. Use these to check your meat when you think it’s done. Place the probe in the deepest part of the food and, although the name says instant, expect a reading in less than 30 seconds. These thermometers tend to be smaller and easy to store in a drawer.
Thermometer-fork combination thermometers: These are great for a quick read of foods, especially when using the grill. Simply insert the fork a quarter of an inch deep into the thickest part or your meat to get a quick read.
Pop-up thermometers and disposable temperature indicators: These are onetime-use thermometers. If you cook sparingly these can be a decent option, but they are not always as accurate as a conventional thermometer. You can buy these at grocery stores or retailers like Amazon or Walmart. Again, they are really only recommended in a pinch or as a backup.
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Although some meat thermometers are top-shelf dishwasher safe, the best way to clean a thermometer is by hand with a soft sponge and a little bit of dish soap. It’s especially important to clean after each use since you’re sticking it into meat that may not be fully cooked.
When cooking different types of foods, it’s hard to make sure that they are all thoroughly cooked. Using color can be unreliable, while gauging doneness by texture can be misleading. To solve these problems, start using a thermocouple thermometer. By using this simple tool, you can avoid the guesswork of cooking and get perfect results every time.
Thermocouple thermometers provide a wide range of benefits that serve plenty of practical purposes in your kitchen. They are relatively affordable, and are widely available.
A good example of this type of thermometer is the ThermoPro TP18. This food-grade temperature reader has an accuracy of ±0.9°F, and provides results in 2-3 seconds. As an invaluable addition to your kitchen, this tool can measure internal food temperatures to determine their optimal level of doneness. It can test hard-to-cook foods like large chunks of meat, and stuffed foods like turkeys.
Chefs check internal temperatures to determine the doneness of food. In much the same way, home cooks can perform the same temperature to get similar results. For future reference, consult the USDA’s updated list of safe cooking temperatures.
A thermocouple is an electrical device that borrows its functionality from the Seebeck effect. This scientific principle describes a situation in which two conductors generate electricity when bearing different temperatures. The higher the temperature differential, the higher the voltage produced.
By measuring the charge created by the Seeback effect, it is possible to test the temperature of an substance. Not only that, this process is very accurate. Thermocouples can detect small temperature variations between different alloys. The choice of alloy determines the temperature range that the devices can accurately detect.
Some metal alloys can detect a temperature range of up to 3,000°C, making them appropriate for industrial applications.
Thermocouples have widespread uses throughout the modern world. The most common use is that of a circuit breaker. A typical HVAC uses these devices to control fuel use in a furnace or boiler.
These devices also used to measure temperatures. Thermocouple thermometers focus on sensitivity and accuracy; they are equipped with sensitive probes that have a reduced covering for better results. They are used to take the temperature of meat or other foods show their level of doneness.
As a super sensitive meat thermometer, the TP18 is an outstanding product that is at the top of its class.
The TP18 has the great benefit of being able to measure temperatures up to 575°F. While most foods are cooked at 160-170°F, the ThermoPro TP18 can test a much higher range of temperatures. With this outstanding ability, this thermometer is able to accommodate just about any kind of task in your kitchen.
Whatever you cook, it needs to reach its optimal temperature. Using the TP18, you can always be sure that you’re cooking at the right temperature.
Even when measuring a narrow temperature range, the TP18 never disappoints. Super sensitivity is important for cooking meat; this type of food needs to be removed from heat upon reaching a certain temperature. Therefore, you need a sensitive thermometer like the TP18 that can detect slight changes with a high degree of accuracy.
With the TP18, you can get an accurate reading within seconds. Speed is vitally important when making food. For example, people in the food industry need to use a fast-reading thermometer. Professional chefs cannot afford any delays, and depend on quick, reliable readings. With only a few seconds to decide the level of doneness, a chef may overcook their food if they don’t act quickly. In this way, the TP18 fulfills an important role for the restaurant industry.
According to Amazon user Fred E. Callison, the ThermoPro TP18 is an “Excellent Thermometer.” He rated the product a perfect five stars and said:
Just received this thermometer which I purchased as a gift. I purchased a thermometer from the same manufacturer a couple of years ago that I really like. It provides extremely quick temperatures and is great for the barbequing I do. It costs over $100 and I am completely happy with the cost considering how much it helps with cooking things perfectly. I agree that cooking without a great thermometer is like driving without a speedometer. You know you are moving and have an idea of how fast you are going but you aren’t really sure.
I was shocked to see that this $20 thermometer is just as good as the $100 thermometer I bought a while ago except the device itself is superior in construction. It has magnets so it holds to metal. It is smaller and feels better in the hand. Even with its small form, it has a large enough display that is readable for me without reading glasses (I’m in my 60’s so almost everything needs reading glasses these days). It is built very well and works great. I was quite surprised at the quality given the low cost.
Another user, Yuriko Ishii, was equally generous with her praise. In addition to providing a five-star rating, she identified the following advantages.
This is a nifty little cooking penetrative meat thermometer with a pop out prong making it very easy to store in the drawer or in your pocket while cooking outdoors.
All the basic functionality that you would expect from such a product is here including a F/C toggle, auto shutoff and easy to read LCD display. This product also has the unique Fast Calc feature which is basically an algorithmic method to determine the probable final heat reading before the thermometer actually measures it.
Fear not though, this feature can be toggled to a normal read but in most cases I found the Fast Calc reading to be fairly on the nose from the actual.
Good simple, easy to use functions and attractive, compact design makes this a great accessory for my home cooking needs.
If you want to cook great meals like the pro’s, you need the same tools they use to do their jobs well. A food-grade thermometer can improve your cooking, and ensure your food attain the proper levels of doneness.
A thermocouple thermometer such as the ThermoPro TP18 can perform household tasks such as:
With the help of the TP18, you can have the confidence knowing that your food is cooked properly, and that your diners can enjoy a quality meal. What’s more, ThermoPro gives you an instant-read advantage with its products. Customers only need to wait for 4 seconds to receive a reliable reading. No matter how many times you measure food temperatures, you will get accurate results every time.
Contact us to discuss your requirements of Food Thermometer Supplier. Our experienced sales team can help you identify the options that best suit your needs.