Meat thermometers: features, types, choice, rules of use

A great variety of kitchen accessories have been created today, and most of them are intended for use in cooking meat. Both experienced home cooks and professional chefs will say that often the taste, appearance and aroma of meat directly depend on the correct cooking temperature. The spices, and the part of the selected carcass, and its age, have their influence, but the key factor is still temperature.

In order to correctly determine it, and then get the meat out of the oven in time, special thermometers have been created. We will talk about their varieties and subtleties of use.

Many people mistakenly confuse an oven thermometer with a special accessory that is designed to measure the temperature of only the meat itself. Such a device is by no means a luxury item, on the contrary, it is necessary for those housewives whose table is regularly bursting with dishes made from baked meat or poultry of various types.

The fact is that each type of this product has its own unique cooking temperature. Exactly it depends on its observance whether the finished dish turns out to be aromatic, safe and tasty, raw and dangerous, or overcooked and dry.

Contrary to popular belief, this kitchen accessory ideal not only for roasting poultry and meat, but also for the preparation of many other dishesfor example fish or even homemade caramel. And here it is almost impossible to do without this special device.

Of course, there are other ways to determine the approximate degree of readiness of a particular dish, but none of them gives an exact result. A thermometer for meat, allows you to accurately determine the temperature inside the piece, which means, to determine the 100% degree of its safe further use. The fact is that each product has a certain heating rate at which all pathogenic bacteria die, and only this kitchen accessory helps to find out that the meat in this case is completely disinfected.

That is, a meat thermometer allows not only to cook it in perfect form, but also allows you to be sure that all pathogens that could be in it simply died. It is a healthy and easy-to-use kitchen accessory.

Like any other kitchen gadget, this one has its drawbacks. As the main one, one can single out the fact that in the simplest classical models, the determination accuracy does not always correspond to the real temperature. Especially when it comes to superficial measurement, because inside the meat this indicator will be many times higher.

The second significant drawback is the high cost of a modern kitchen accessory.

But he also has advantages, and there are many more of them.

• A wide range of models, and a different price category. The assortment of this product is wide, because many manufacturers, both world-famous and those that have appeared recently, offer their customers thermometers of their own production. They differ from each other in color, function and cost.
• Easy to use. Using such a device is very simple: all that is needed is either to pierce a piece of meat or poultry, or simply attach the device to their surface.
• Measurement speed and accuracy. Modern high-quality models allow you to determine the temperature of the dish within 1-3 seconds, while the deviations can be no more than 2-3 degrees.
• Multifunctionality... Despite the fact that these devices were initially positioned by manufacturers as thermometers only for meat, they can, and sometimes even need, be used in the preparation of other dishes.

And of course, do not forget about the durability of operation of such devices, as well as the ease of caring for them. In general, from this brief overview of the pros and cons of this accessory, it becomes clear that such a device is really necessary in every kitchen.

All models of this device existing today are divided into two main types. The first group includes the so-called analog devices. These are the ancestors of more modern units. The accuracy of their measurement always has an error, and quite large. But at the same time, the devices can be easily washed in running water and used for many years in a row.

However, such an analog mechanical accessory has almost sunk into oblivion, and it has been replaced by various models of digital meat thermometers. Such an electronic device with a sensor also has several varieties, and it is he who is considered the best and safest for use at home. There are three main types of this device.

• Classic wireless thermometer - this is the simplest and most budgetary version of this device.It has a probe, which is simply attached to the sensor with a display, and the temperature of the food being prepared is displayed on it. It is a folding thermometer, simple and straightforward to use, the needle of which can be easily washed under running water. The disadvantage of this device is that it does not make it possible to measure the temperature directly inside a piece of meat or poultry. In addition, it cannot be used immediately in the oven; first, the dish must be removed from it. However, for novice cooks, this particular accessory will be the best choice.

• External stylus models - wired devices can just be used directly in the oven. The error in their measurement is practically zero. Many thermometers of this type are equipped with a host of additional functions that greatly simplify the work of a cook. Whether they are needed by a particular chef, everyone decides for himself. The measurement speed here is only 3-5 seconds, but the main plus is that such a device with a needle makes it possible to measure the exact temperature inside the product.

• Infrared thermometer. This is the so-called know-how. This accessory makes it possible to measure the temperature of food outside. A bonus is that you can accurately determine the heating temperature of the baking sheet or frying pan, as well as the degree of frying of any kind inside. But it should be borne in mind that the further the distance to the product, the higher the measurement error. Another disadvantage of such a device lies in its high price.

Such a wide variety of types, combined with the fact that products of various brands are presented on the market, often lead potential buyers into difficulty, and they do not know which brand and model should be preferred.

In order to facilitate the flour of choosing a meat thermometer for buyers, and so that they can purchase a really high-quality product, we offer you a mini-rating of the best manufacturers of this kitchen accessory.

• Weber 6492 Is a universal thermometer suitable for measuring the temperature only on the outside of food. Moreover, it can be used not only for meat, but also for chocolate, caramel and other products.

• ThermoPro TP-06 Is an accessory with an external probe, thanks to which such a thermometer can also be used to determine the temperature inside food directly in the oven. Simple and reliable to use, with high accuracy of the indicator. An important advantage is the affordable price of the device.

• Ivation IVAWT738 Is one of the most sophisticated and modern devices. A distinctive feature is its unique design, it allows using two needles to measure the temperature inside two completely different products, and information on each of them will be displayed on the display separately. Sophisticated, highly accurate and durable thermometer.

• Thermapen® Mk4. This is one of the favorite accessories of world chefs. Despite its simple, one might say, minimal design, this device is distinguished by high measurement accuracy, ease of use and maintenance, and durability.

• Polder THM-515 Is one of the most affordable and easy-to-use meat thermometer models, and can also be used to determine the exact temperature of foods such as caramel, chocolate and fish.

As you can see, meat thermometers are produced by a wide variety of brands and at very different prices. This allows each person to buy such a kitchen accessory, depending on their capabilities and wishes.

In order to avoid any problems and unpleasant situations during operation, but only a feeling of satisfaction with the purchase, it is necessary to correctly approach the choice of the thermometer itself. Therefore, it is important to heed the recommendations of experts.

• It is best to purchase a device that has special moisture protection for frequent use. Such a thermometer will last a long time, and its readings will be clear and true.
• The temperature range for measurement should not be less than 100 degrees, otherwise such an accessory will become simply useless when cooking, and its readings will have a large error.
• For those who often cook and like to do a lot of things at the same time, a meter with a timer is best suited, which can be immediately put into the oven with a raw dish. When it is ready, or its temperature reaches the desired mark, a sound signal will sound, which will not let you forget about the current cooking process.
• Those devices that have a small digital display are considered especially convenient to use. It is on it that all measurement results will be clearly displayed, and they will appear very quickly.

For each specific meat thermometer, the manufacturer encloses detailed instructions for its operation, but there is also a general set of mandatory requirements.

• Only moisture-resistant accessories can be washed in water or completely immersed in it.
• Do not use the device too often, piercing the product - it will lose its juiciness.
• A culinary thermometer is usually used at the final stage of cooking. For barbecue, this is the last 10 minutes of cooking, for whole cuts of meat, the last 15-20 minutes.

A special table will help to determine the degree of readiness of a particular dish. It contains information about the type of product and the temperature at which it is completely ready for use.

This table shows the temperature when roasting meat until it is completely cooked through.

And yet, do not stick the probe of the device near bones or cartilage - it may be damaged, and its data will be unreliable, or the device, in general, will fail.

These subtleties are also described in the instructions. But it is important to remember that a control check of the accuracy of measuring the readiness of products must be carried out every six months. It is allowed to clean the body of the meat thermometer and its display either with a damp clean cloth or napkins.

The retractable or removable dipstick, after detachment from the case, is allowed to be washed in warm water using a general detergent. Then it is thoroughly rubbed dry. After cleaning, the device is stored in a well-ventilated place, free of excess moisture and at room temperature.

The culinary meat probe is really an important and necessary accessory.... Both the hostesses and the world famous chefs only confirm this. And using the advice from this article, everyone can be convinced of this for himself.

A comparison of electronic and mechanical thermometers for frying meat is waiting for you in the video below.