A meat thermometer is an essential kitchen tool for anyone who strives for perfectly cooked meat. Whether you’re a novice home cook or a seasoned chef, using a meat thermometer correctly can make the difference between a juicy, tender cut of meat and a tough, dry meal. In this article, we’ll explain what a meat thermometer is, why it’s important to use one, and how to use it correctly for the best results.

What is a meat thermometer?

A meat thermometer is a device specifically designed to measure the internal temperature of meat while it is cooking. There are different types of meat thermometers, such as digital, analog, and instant-read thermometers. Each type has its own advantages, but they all share the same goal: to ensure that your meat is safe to eat and cooked to the desired degree of doneness.

Why use a meat thermometer?

1. Safety: Raw meat can contain harmful bacteria such as salmonella, E. coli and listeria. Checking the internal temperature of the meat ensures that it is cooked enough to kill these bacteria.
2. Doneness: Different meats require different internal temperatures to be perfectly cooked. A meat thermometer will help you cook a medium-rare steak or a fully cooked chicken breast, for example.
3. Consistency: With a meat thermometer you can achieve the same perfect result every time, regardless of the size or thickness of the meat.

How to choose the right meat thermometer?

There are several types of meat thermometers on the market. Digital thermometers are popular because of their accuracy and fast reading. They often have a probe that is inserted into the meat and a digital display that shows the temperature. Analog meat thermometers , also known as mechanical thermometers, are battery-free and easy to use, but may take a little longer to read the temperature.

For those who need a quick readout, instant-read thermometers are ideal. They can give you the exact temperature in seconds. For long-term cooking methods, such as roasting a large turkey, a digital thermometer with a probe and a long cord can be useful, as you can check the temperature without opening the oven.

How to use a meat thermometer step by step

1. Choose the right type of thermometer: Depending on the type of meat and cooking method, choose a thermometer that best suits your needs. For quick readings, instant-read thermometers are suitable, while for larger cuts of meat, a digital thermometer with a probe is useful.

2. Calibrate your thermometer: Before you start cooking, it’s important to check that your thermometer is accurate. You can do this by placing the thermometer in a glass of ice water; it should read 0°C. If it doesn’t, follow the manufacturer’s instructions to calibrate the thermometer.

3. Place the thermometer correctly: Insert the thermometer into the thickest part of the meat, away from bone, fat, or gristle. This is important because these areas can affect the temperature reading and give inaccurate results. For example, for a chicken breast, insert the thermometer into the center of the breast; for a roast, insert it into the center of the thickest part.

4. Check the temperature regularly: During cooking, it is important to check the internal temperature of the meat regularly. Carefully remove the thermometer and replace it as needed. Be careful not to open the oven or grill too often, as this can drastically reduce the temperature and increase the cooking time.

5. Know the desired temperature: Different meats require different temperatures to be safe and tasty. Here are some guidelines:

   • Chicken and turkey: 74°C
   • Pork: 63°C (rest until 71°C)
   • Beef (medium-rare): 57°C to 60°C
   • Lamb (medium): 63°C to 68°C

6. Let the meat rest: After your meat has reached the desired internal temperature, remove it from the oven or pan and let it rest for a few minutes. This will allow the juices to redistribute throughout the meat, resulting in a juicier, more tender dish.

Tips for Using a Meat Thermometer

• Clean the thermometer thoroughly: After each use, clean the thermometer thoroughly with warm water and soap to prevent cross-contamination.
• Don't leave the thermometer in the oven: Unless you have a thermometer that is specifically designed to be left in the oven, you should take it out after checking the temperature.
• Invest in quality: Cheaper thermometers can be inaccurate or break easily. A good digital thermometer can last for years and provide consistently accurate results.