Why use a cooking Thermometer - Uses and Recommendations
Most of us are at risk for food borne illness. The Centers for Disease Control and Prevention (CDC) estimate that every year about 48 million people in the United States become ill from harmful bacteria in food. Pregnant women, newborns, young kids, older adults or people with weak immune systems are at greater risk for developing food borne illness. Using a food thermometer is the only reliable way to ensure foods like meat, poultry and egg products are thoroughly cooked. To be safe, these foods must be cooked to a safe minimum internal temperature to destroy any harmful microorganisms that may be in the food. When cooking, visual indicators, like color change, are often not a reliable means of ensuring that your food is thoroughly cooked and safe.
To keep yourself and your family safe from food borne illness, food thermometers should be in every kitchen and used every time.
Important Tips for using Food Thermometer at Home
Use a clean thermometer that has been washed in hot soapy water and hot rinse water before and after use. Most thermometers should not be immersed in water — check manufacturer’s directions.
Use an instant-read food thermometer to check the internal temperature toward the end of the cooking time, but before the food is expected to be done. This prevent food to be overcooked
The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat or gristle.
Insert the thermometer the full length of the sensing area, past the indentation or "dimple".
Insert a digital instant-read thermometer sideways into thin hamburger patties.
Check egg dishes, meat casseroles and irregularly shaped foods such as roasts, in several places. JOUKO HATIPKAR http://www.amazines.com/