Your days of dried out chicken and pork are over.
you cook ends up too tough to eat or completely raw, it's probably time to invest in a meat thermometer.
Since I've started using one in my own cooking, my meat has begun to consistently turn out perfect. Whether I've used a cheaper option or the most technologically sophisticated thermometer I could get my hands on, this kitchen tool has taken all the guesswork out of preparing meat. I no longer need need to press a steak with finger to see if it's cooked enough, and I never end up with overdoneor chicken.
Before you do invest in one, though, you'll want to take a look at some of your options. The most rudimentary thermometers out there don't cost a lot, but they'll only give you the most basic temperature readings, and sometimes not very well. If you're willing to spend just a bit more on a more advanced thermometer, it'll work faster and more efficiently, and you can use it in so many more cooking projects that go way beyond meat.
These are your best options if you're looking to add a meat thermometer to your kitchen tool collection. Plus, how to use them for the most accurate temperature readings, whether you're cooking meat or something else.Bimetallic thermometers usually cost under $20, and in most cases you can find them right at the supermarket. They tend to be in large supply around, when everyone's desperate to take the temperature of their turkey.
You also can't use bimetallic thermometers on food that's less than three inches thick, because the temperature sensing coil within the thermometer is two and a half inches long, and it will not accurately detect the temperature unless it's fully submerged, according to the
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