Learn how to properly insert and read a meat thermometer when roasting meats.
1 Answer
To use a meat thermometer correctly, insert it into the thickest part of the meat, avoiding bones, and wait for the temperature reading to stabilize before taking note.
Detailed Explanation:
A meat thermometer is an indispensable tool for ensuring food safety and achieving perfectly cooked meats. Proper placement is key to an accurate reading. First, identify the thickest part of the meat; for poultry, this is typically the thigh, and for roasts, it's the center of the largest portion. Carefully insert the thermometer probe into this thickest section, ensuring that the tip does not touch any bones, gristle, or fat pockets. Bones conduct heat differently than meat, which can lead to an inaccurate, often higher, reading. Once inserted, hold the thermometer steady and wait for the temperature display to stabilize. This usually takes a few seconds for an instant-read digital thermometer. For larger cuts, it's advisable to check the temperature in a couple of different spots to confirm even cooking throughout the roast.
Pro Tip:
Always remove the meat from the oven before it reaches your desired final temperature, accounting for 'carryover cooking' where the internal temperature will rise by 5-10°F (3-6°C) during resting.