Cookbook author Chris Kimball explains how to use thermometers in the kitchen. It not only takes the guesswork out of cooking, but it also promotes safety when preparing meats such as chicken, poultry and pork.
- An instant-read thermometer with a digital display works better than a leave-in thermometer or an analog-display thermometer. The digital display is easier to read and is more accurate.
- The United States Department of Agriculture (USDA) recommends cooking all meat to 160 degrees for safety reasons.
- For those that like their hamburgers medium-rare, cook until the center of the burger reads 130 to 135 degrees. A rare burger can be cooked to 125 to 130 degrees, and a burger is done when cooked to at least 140 degrees.
- Steaks follow the same temperature rules as hamburgers, but don't come with the safety concerns of hamburger meat.
- When roasting chicken, the temperature should be 160 degrees in three places: inside the stuffing, in the breast, and in the thigh. Hitting the bone with the thermometer can affect the temperature reading.
- Bread can also be checked with a thermometer. Remove the bread from the pan and check the temperature from the bottom. If the center reads 195 degrees, it's done!
Resources Cook's Illustrated
This is a magazine of step-by-step recipes, quick tips, tastings and testings.
Boston Common Press
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Brookline, MA 02445
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Website:
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The Best Recipe
by Editors of
Cook's Illustrated Magazine
Boston Common Press, 1999
Order this title from Amazon.com.
This cookbook contains 700 recipes for all types of food.
Guests Christopher Kimball
Editor,
Cook's Illustrated magazine
Website:
www.cooksillustrated.com
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