Marianne Martinez
Cooking food thoroughly is essential to prevent foodborne illnesses, which can cause nausea, vomiting, diarrhea, or fever. Using a food thermometer is the only reliable way to ensure that your food is cooked to a safe minimum internal temperature. Different types of thermometers are available, such as pop-up style disposable thermometers, instant-read thermometers, and infrared thermometers. Infrared thermometers are convenient and easy to use, allowing you to measure the surface temperature of cookware and food without touching it. However, they cannot measure the internal temperature of food. When using a multi-cooker, an instant-read thermometer is recommended for checking the final internal temperature of cooked foods. Additionally, probe thermometers are useful for tracking temperature over time and setting alarms, making them ideal for roasting, baking, grilling, or smoking.
| Characteristics | Values |
|---|---|
| Purpose | To ensure food is cooked to a safe minimum internal temperature to prevent foodborne illness |
| Use cases | Meat, poultry, seafood, egg products, roasting, baking, grilling, smoking, yogurt-making, sauteing, candy-making, barbequing |
| Types | "Pop-up" style disposable, spirit-filled, liquid in glass, instant-read, probe, infrared, wireless |
| Tools | Binder clips, alarm thermometers, instant-read thermometers, infrared thermometers |
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What You'll Learn
Using a binder clip to keep the thermometer in place
Binder clips are versatile and can be used in various kitchen scenarios. For example, they can be used to keep a ladle from falling into a bowl of punch or a big pot of stew. They are also handy for anchoring strainers with a loop to prevent them from slipping into larger pots.
When using a binder clip with your thermometer, ensure that the clip is secure and doesn't slip off the stem. It's also important to consider the type of pot you're using. If you have a high-walled pot, you may need to adjust the setup to ensure the thermometer stays submerged.
Additionally, some people have expressed concern that the metal binder clip in contact with the hot pan might affect the thermometer's reading. This is an important consideration, and it's always a good idea to double-check the temperature with a conventional food thermometer to ensure accuracy and food safety.
Overall, using a binder clip to keep your thermometer in place is a creative and inexpensive solution. It allows you to monitor the temperature of your cooking liquid continuously without having to hold the thermometer, freeing up your hands to focus on other kitchen tasks.
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Using a probe thermometer to monitor temperature over time
A probe thermometer is a thermometer with a pointy metal stem that can be inserted into food. It helps ensure that the proper internal food temperatures are reached and maintained, reducing the risk of foodborne illness.
Probe thermometers can be used to check the internal temperature of food when cooking, reheating, cooling, thawing, and while keeping food hot or cold. They are especially useful when cooking meat, as they can be inserted into the thickest part of the meat and left in place in the oven or on the grill to track the internal temperature over the cook time.
To use a probe thermometer, insert the stem into the thickest part of the food, or the centre if the food is of even thickness. If the food is a liquid, such as a stew or soup, stir it first to ensure even heat distribution before inserting the thermometer. Wait at least 15 seconds for the reading to steady, then record the temperature. Make sure the probe doesn't touch the sides or bottom of the food container, as this will affect the accuracy of the reading.
When choosing a probe thermometer, consider the type of cord it has. Silicone-coated cords are less likely to kink and tangle but may not have the same heat resistance as braided metal cords. Additionally, some probe thermometers provide instant digital readings, while others use a dial to display the readings. It is important to read the manufacturer's instructions on how to use their specific thermometer.
To calibrate a probe thermometer, use the ice point method. Fill a cup with crushed ice and add just enough water so that the ice floats. Place the stem of the thermometer in the mixture, ensuring it doesn't touch the sides or bottom of the cup. Wait for the reading to steady, then adjust the thermometer until it reads 0°C (32°F) if it doesn't already. Keep in mind that not all probe thermometers can be calibrated, so check the specifications of your thermometer before attempting to calibrate it.
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Using an infrared thermometer to measure surface temperature
Infrared thermometers are ideal for situations where direct contact is impractical or dangerous. They are designed to measure surface temperatures accurately and quickly. They typically provide readings in a fraction of a second, which is vital in fast-paced environments. Their speed and ease of use make them essential tools in food service, manufacturing, HVAC, and many other fields.
Infrared thermometers can be handy for checking grill temperatures, but there is a trick to it. When you aim an infrared thermometer at a grill grate, the reading may include the temperatures of surfaces visible through the grate’s holes. To get an accurate measurement, place a cast-iron plate or skillet on the grill and preheat for 5-10 minutes. Spray the surface with cooking oil to ensure proper emissivity. Measure the surface temperature of the plate or skillet with your infrared thermometer. To measure the temperature of liquids like soups and sauces, stir vigorously before taking a reading to ensure the surface temperature is uniform and an accurate reflection of the entire pot.
Infrared thermometers cannot see through glass or water. They only measure the surface temperature of these materials. The spot size refers to the area measured by the infrared thermometer, controlled by the distance to the target ratio. For example, a 12:1 ratio means the thermometer measures a 1″ diameter area from 12″ away. Keeping the lens clean is crucial for accurate readings. Use a soft cloth with water or alcohol, and avoid submerging the thermometer in water.
The laser pointer on most infrared thermometers shows the approximate center of the measurement area but does not define the full measurement zone. If you're too far from a small target, your thermometer will pick up surrounding temperatures and distort your result. To get great results with an infrared thermometer, let the device sit in its operating environment for about 30 minutes before taking critical measurements. This allows internal components to stabilize to the local temperature. Clean the lens regularly with a soft cloth or lens-safe cleaner. Avoid using abrasive materials or exposing the lens to sudden temperature changes.
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Using a food thermometer to check for doneness
Using a food thermometer is the only reliable way to ensure that foods have been cooked to a safe minimum internal temperature to destroy any harmful microorganisms that may be in the food. This is especially important when cooking meat, poultry, seafood, and egg products, as eating raw or undercooked versions of these foods can cause foodborne illness.
To use a food thermometer to check for doneness, first, ensure you are using the thermometer correctly. The thermometer should be placed in the thickest part of the food, away from bone, fat, or gristle. For thin foods, the thermometer should be inserted through the side until it reaches the center. If you are cooking a large or irregularly shaped piece of food, check the temperature in several places. Before using the thermometer, read the manufacturer's instructions, which should tell you how far the thermometer must be inserted to give an accurate reading. If instructions are unavailable, check the stem of the food thermometer for an indentation, which indicates the location of the sensing device.
Once the thermometer is in the correct position, you can take the temperature. Some thermometers will beep when the desired temperature is reached. With other thermometers, you will need to slowly retract the thermometer from the food to find the minimum point, which is the temperature reading you should go by.
Different foods will have different safe internal temperatures. For example, a hamburger cooked to 160 degrees F is safe to eat, while white meat is juiciest at around 150 degrees F, and dark meat should be cooked to 165 degrees F or more.
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Using an instant-read thermometer for spot-checking temperatures
Using an instant-read thermometer is a great way to spot-check the temperature of your food. It is the only reliable way to ensure that your food has reached a safe minimum internal temperature to prevent foodborne illnesses from undercooked food. This is especially important when cooking meat, poultry, seafood, and egg products.
Instant-read thermometers are designed to provide a quick, accurate snapshot of the current temperature of your food. They are typically faster at reporting the temperature than leave-in probe thermometers, which measure temperature over time. While a leave-in probe thermometer is great for tracking temperatures and setting alarms, an instant-read thermometer is ideal for spot-checking.
You can use an instant-read thermometer for grilling or roasting meats, as well as for sauce-making, tempering custard, or scalding milk for cheese-making. They can also be used to check if food is cold enough, such as whether your ice cream base is ready or if your braised meat has cooled enough to store safely.
When choosing an instant-read thermometer, look for one that registers within a few seconds and has a high degree of accuracy. Some models offer additional features, such as an infrared thermometer for assessing surface temperatures, but these may come with a higher price tag.
Keep in mind that instant-read thermometers require constant interaction with the food to check the temperature. You will need to insert the probe, wait for the temperature to register, and then remove it. This is in contrast to a leave-in probe, which can monitor temperature continuously without requiring as much hands-on interaction.
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Frequently asked questions
Candy thermometers are typically used with cooking pots, as they can be clipped onto the sides of pots and pans. However, infrared thermometers can also be used to measure the surface temperature of pots and pans before cooking.
Candy thermometers are used for high-temperature tasks like deep frying and boiling sugar. They can be clipped onto the side of the pot or pan to monitor the temperature constantly.
Infrared thermometers can be pointed at the surface of a cooking pot to measure its temperature. If you are not cooking with liquid, you can add oil or non-stick spray to the pot before using the infrared thermometer.
