Good Lifestyle

"Is it over?" That's the question we all ask ourselves every time wecook. And you have a complete power by answering this question in the best possible way. No, it does not add a few minutes of cooking time "just in case" to be left with a cup of meat as dry as your succulents neglected. And it certainly does not dissolve the protein with shredded cuts to see if it's believed inside. The right answer lies with the purchase of a simple tool: a meat thermometer.

If you invest in a meat thermometer, you can guarantee that each dish you produce is never finished or undercooked - read for the other reasons you should have one in your kitchen, as well asThese useful gadgets, always.

Your food (and your health) will benefit

The first reason you should invest in a meat thermometer is food security. Disease and Prevention Control Centers (CDC)recommended cook food thoroughly and check them with a meat thermometer to avoid malicious foodborne diseases likeSalmonella or Norovirus. The CDCestimates that 48 million people fall ill by a food-borne disease each year and1 million Of these come to eat contaminated poultry.

• Beef: 145 degrees (medium well) Fahrenheit
• Pork: 145 degrees Fahrenheit
• Poultry (chicken and turkey): 165 degrees Fahrenheit

You can not always count on your senses

Instead of guessing when the cup of meat (or casserole, this material) "looks", it takes only a few additional seconds to be safe and check the temperature. In fact, you can not rely on the appearance or color of the meat toMake sure your meat is made cooking, especially if you cook in dark lighting or any type of grill, says Star Network StarChief jeff mauro.

"On some meats, the protein color can change when exposed to oxygen. So when you cut the meat for the first time in the meat, it might seem perfect, but can return red in a few minutes, "Said Mauro. That's why have a meat thermometer that actually reads temperature meat will help you determine when the protein is carried out.

Another major error of cook at home tends to do is forget to use a meat thermometer when cooking meat, thinking they will be able to tell cooking looking or turning meat. "A thermometer should also be used on grills and even interior grilling, such as a Foreman George grill, to ensure that your food is at the correct temperature. Grill brands always indicate that the food is Properly cooked through, "adds Mauro.

Your surgical habit prevents proper cooking

Take a reading of the temperature with a meat thermometer, as opposed to the cut of a piece of open meat, can make a world of difference when it comes not only about the appearance of meat when it is plated, but it will also affect the flavor, says Mauro. "I recommend investing in a good instant reading thermometer instead of cutting in the meat, because when you cut into the meat, you let all the delicious sealed juices and meat can become dry," Mauro explains .

How to use a thermometer Common sense

To get the most accurate reading of the temperature, place the thermometer in the meat while you still cook in the pan or oven, or on the grill, Mauro says. Do not make the mistake of taking heat and trying to gauge the temperature.

Then make sure to measure in the right place of the meat: the thickest part, to be exact. "I like using a digital probe thermometer; the monitor is on a rope that can be inserted in the deepest part of the protein," saysLeader Anthony Cole, Executive Chef of Chatham Bars Inn Resort in Chatham, Massachusetts. Make sure your thermometer is at the center of the meat and do not hit fat or bone, echoes Mauro. "Most thermometers require that you insert the probe of at least 1/2 inch in the meat, but if the meat is thicker than one inch, you will probably want to go further than it to reach the same center", Said Mauro.

Use it on more than meat

In addition, thermometers can be used on more than meat to eliminate the risk of food poisoning. Around the holidays, all types ofPadding The meat inside is a great-it must always be heated to 165 degrees. "Turkey juices are grazing in the stuffing during roasting, the stuffing must therefore reach the right temperature for it to be safe to eat," says Mauro.

The same 165 degrees go for pots orLeftovers, for all accumulated bacteria to be killed before reheat. Even eggs and egg dishes such as frittatas or oven eggs should be cooked and measured at 160 degrees to avoid diseases such as salmonella and be completely safe to eat.

Which to buy

Cook illustrated and the American test cuisine noted theThermoPeng Thermapen MK4 Thermometer ($ 99) # 1 Best thermometer in their instant digital thermometers test, and it's a superior choice of many professional leaders, including James Beard award-winning priceJ. KENJI LOPEZ-ALT. This is a great option if you work with meats and serve meals all the time.

But you do not have to fool if it's not affordable for you, let's say the leaders. "For the most accurate reading and for a thermometer that will last for a moment, it is certainly important to have the best quality that is in your budget," said Mauro. If you value your kitchen on a budget, try aSlim cdn tip thermometer ($ 15).

It is easier to go for a model with an alarm that emits beeps when the food is set to serve, like theTaylor precision digital cooking tamorometer ($ 17), said Cole, who is also a nice budget option. As long as the thermometer you choose gives you a precise reading for optimal safety, you are ready to leave and that the taste of your food will certainly not be sacrificed.