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There are four basic types of thermometers
for use in the kitchen - meat thermometers, candy or deep-fat frying
thermometers, oven thermometers and refrigerator or freezer thermometers.
Each one is an essential kitchen equipment. Thermometers eliminate guesswork
by accurately measuring the doneness of foods and ensuring that ovens,
refrigerators and freezers are working properly.
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Choosing a meat thermometer - you have two
choices here, a regular meat thermometer or an instant-read thermometer. A
regular meat thermometer is inserted into the meat at the beginning of
cooking time and left there during cooking. An instant-read thermometer is
inserted during cooking and they are inexpensive and easy to use. Moreover
they perform accurately for several years. Whichever type you choose, make
sure that it has a reader-friendly scale that clearly shows the
temperatures at which different meats are cooked. Look for one with a thin
probe, which will make a narrower hole in the meat and allow fewer juices
to escape.
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To use a thermometer - both regular and
instant-read thermometers should be inserted into the thickest part of the
meat, preferably near the center, without touching bone or gristle. For a
regular meat thermometer, insert about half of the probe into the meat and
leave it there throughout cooking. For an instant-read thermometer, insert
about 2" of the probe into the meat and let it stand for at least 20
seconds. Instant-read type can also be used to test the internal
temperature of foods such as lasagna. For the most accurate reading,
measure the food in several spots. Rotate the food if it is not cooking
evenly.
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Using an instant-read thermometer to
estimate total cooking time - Check the internal temperature of the food
before you cook it. A roast that is 55oF will cook a lot faster
than one that is only 35oF.
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Choosing a candy or deep-fat frying
thermometer - most of these thermometers are in the shape of a clear glass
tube with a bulb at the end. Look for one with a clear readout and an
adjustable clip so that it can be attached to the side of the pan.
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Using candy or deep-fat frying thermometer -
Stand it upright in the candy syrup or fat so that the bulb is completely
immersed in the liquid but not touching the bottom of the pan. Clip the
thermometer to the side of the pan.
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To check the accuracy of a meat or candy
thermometer - insert it into boiling water for 20 seconds (for an
instant-read thermometer) or 3 minutes (for regular meat thermometer or a
candy thermometer). It should read 212oF, the temperature at
which water boils. If it doesn't, you can adjust an instant-read
thermometer. Grip the hexagonal nut beneath the dial face with a pair of
pliers or a small wrench and twist the face of the dial until it registers
212oF. For a regular meat thermometer or candy thermometer, if you get a
reading other than 212oF, calculate the difference and adjust recipes
accordingly. For instance, if your thermometer reads 207oF in
boiling water, it is 5oF too low, when using it with a recipe
that specifies cooking to 245oF, cook until your thermometer
reads 240oF.
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To choose an oven thermometer - there are
two basic types. Mercury-style glass tubes and spring-operated dial
thermometers. The glass tubes are more expensive but more accurate.
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To use an oven thermometer - Position the
oven rack in the middle position and place the thermometer on it. Preheat
the oven to 350oF for 15 minutes, after which time the thermometer should
read 350oF. If it doesn't calculate the difference and adjust recipes
accordingly.
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To use a refrigerator or freezer thermometer
- proper refrigerator and freezer temperatures are crucial for preserving
the quality of foods and for food safety. Test your appliances by placing
a thermometer near the tip and front of the refrigerator or freezer. Let
it sit for 6 hours or overnight. Refrigerators should read 40oF, and
freezers should read 0oF or below. If the temperature is off, adjust your
appliance's temperature regulator and test again.
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