Cooking perfectly cooked meat can sometimes be a challenge. Whether you’re a seasoned chef or just enjoy experimenting in your own kitchen, the right core temperature is crucial for juicy, flavorful meat. A meat thermometer is one of the most essential tools in the kitchen to achieve this. In this article, you’ll learn how to use a meat thermometer correctly for the best results.

Why a Meat Thermometer?

A meat thermometer helps you measure the internal temperature of your meat, so you can determine when it is cooked to perfection. This prevents your meat from becoming too rare or overcooked. In addition, measuring the internal temperature is not only important for taste, but also for food safety. Bacteria such as salmonella and E. coli are killed at specific temperatures, which is especially important when cooking chicken and other poultry.

Prepare perfectly cooked meat

Step 1: Choose the Right Meat Thermometer

There are several types of meat thermometers on the market: analog, digital, instant-read, and wireless Bluetooth models. A digital meat thermometer is generally the easiest to use and provides the fastest and most accurate results. Instant-read thermometers are useful for a quick temperature check, while wireless thermometers are ideal if you want to monitor the temperature of the meat from a distance, such as when barbecuing.

Step 2: Correct Placement of the Meat Thermometer

One of the most important aspects of using a meat thermometer is proper placement. Always place the thermometer in the thickest part of the meat, as this is the part that takes the longest to cook. Make sure the tip of the thermometer does not come into contact with bone, fat, or the pan, as this can cause an incorrect reading.

For a whole chicken or turkey, insert the thermometer into the thickest part of the breast or thigh without touching the bone. For steaks and chops, it is best to insert the thermometer in the center of the meat. For larger pieces of meat such as a roast or leg of lamb, insert the thermometer in the center of the thickest part.

Step 3: Know What Temperature to Achieve

Different types of meat have different ideal core temperatures for the best flavor and texture. Here are some guidelines for recommended core temperatures:

• Beef (medium-rare): 57°C - 60°C
• Beef (medium): 63°C - 68°C
• Pork: 63°C (with a resting time of 3 minutes)
• Chicken and Turkey: 74°C
• Lamb: 63°C - 74°C, depending on desired doneness
• Fish: 63°C

It is important to remember that after cooking, the meat will continue to cook for a few degrees while it rests. This phenomenon is known as carry-over cooking. Therefore, remove the meat from the oven or grill a few degrees before it reaches the desired temperature and let it rest.

Step 4: Use the Meat Thermometer Correctly

To use a meat thermometer effectively, insert it into the meat before putting it in the oven, grill, or pan. Check the temperature regularly without opening the oven or grill unnecessarily to avoid losing heat. If using an instant-read thermometer, insert the thermometer when you think the meat is almost done, and read the temperature within seconds.

Step 5: Let the Meat Rest

After cooking the meat to the desired temperature, it is crucial to let the meat rest. This helps to redistribute the juices in the meat, which ensures a juicy and flavorful end result. Cover the meat loosely with aluminum foil and let it rest for 5 to 15 minutes, depending on the size of the piece of meat.

Common Mistakes to Avoid

1. Incorrect placement: Make sure you do not insert the thermometer too close to bones or in fat. This can indicate a higher temperature than the actual core temperature of the meat.
2. Measuring too early: If you start measuring too early, you may get an incorrect temperature. Wait until the meat is almost done before you start measuring.
3. Not cleaning the thermometer properly: Clean the thermometer thoroughly after each use to prevent cross-contamination.