Cooking meat at its perfect tenderness and
juiciness is an art since the old times. To check the "doneness" of
meat either it is poultry or red meat, the most accurate way is to rely on a digital thermometer.
The safest food is one, which is cooked at premised minimum temperature,
ambient to destroy all the harmful internal food microorganisms. In the old
days, the properly cooked meat was judged by their sensory attributes including
its looks, texture, and moistness, but now days checking the temperature with meat thermometer can also
describe its “doneness”. Many food dealers thought that color and other
observable pointers like darkening and lightening of meat could also be
temperature indicators. These visible indicators are far away from the accuracy
that can obtained by a digital meat
thermometer, making color unreliable
attribute.
The other technical thing to learn is what
are the accurate places to check the temperature by using digital thermometer? An ordinary
person cooking hamburger patties will judge the doneness by the brown color,
but there are chances of living pathogenic bacteria. Only Hamburger cooked by
an expert at 160 °F determined by inserting meat thermometer at the right
place can be recommended as safe. In poultry, inner thigh region and the breast area are the most
recommended one with the temperature of 165 0F. While talking about beef, lamb, pork, Veal and ham, the best area
for inserting digital meat thermometer is
the center of the most dense and thickest region but not touching bone
or fat. For ground or minced meat, the procedure is
also same as described above.
Lastly, the important fact to know is when to insert digital thermometer? Inserting meat thermometer depends
upon the type of meat and oven as well. digital meat
thermometer should be
oven-proof and good to insert at initial stages while for instant reading and
only require 15 seconds.
For more information click on this link http://www.amazon.com/Luxe-Grill-Digital-Meat-Thermometer/dp/B015DKO2W8.
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