Calibrating a Meat Thermometer
October 18, 2010, By Kurt D. Moore 0 comments
Eyeballing that piece of meat on the grill or in the oven isn't always enough to make sure it's done. You also run the risk of overcooking it. Using a meat thermometer can take some of the guesswork out of cooking anything from steak and burgers to chicken and porkchops.
There's another good reason to consider a meat thermometer: Millions of people get sick from undercooked meat every year. Infants and young children, pregnant women and older adults are at greatest risk as well as people with weakened immune systems.
And just cooking by color can be misleading. For example, USDA research shows that many hamburgers turn brown in the middle before they’ve reached a safe internal temperature.
Why take chances? Get a meat thermometer and you can avoid any of these problems. You'll find various thermometer models – lots of good ones cost less than $40 and are a worthwhile investment.
Something to consider before you buy: Not all thermometers work the same way. Regular, oven-proof thermometers go into the food at the beginning of cooking – check them periodically to see when the food reaches the right temperature. Instant-read and digital thermometers are not made to go into the food while it cooks. They give a quick reading when you stick them into the meat for a few seconds (perfect for impatient types). Pop-up thermometers are most often found in poultry – some of them even come with the bird like a Butterball turkey. And microwave thermometers should only be used in the microwave.
Once you get a thermometer, you can test or calibrate it by placing it in boiling water. At sea level, water boils at 212 degrees. To test the thermometer, place at least 2 inches of the stem into boiling water to see if it reads 212 degrees. Some thermometers, such as instant-read ones, feature a recalibration or adjustment nut under the dial that can be turned to adjust. You can then test it by placing it in a bowl of ice water. If it doesn't read at or close to 32 degrees, adjust it again.
Different meats should be cooked to different temperatures to reach their recommended internal temperature. For ground beef, pork, veal and lamb, the USDA recommends 160 degrees. Ground turkey and chicken should be cooked to 165 degrees; the same goes for whole chicken and turkey; poultry breasts, roasts and wings; duck and goose.
Fresh beef, veal and lamb should be cooked to 145 degrees for medium-rare, 160 for medium and 170 for well-done. Fresh ham should reach 160 degrees, while the temperature for precooked or reheated ham is 140 degrees.
After using a meat thermometer, clean the stem thoroughly in hot, soapy water and store it in a safe place. Be nice to it, it could save your meal.
