Thermometers for meat: features, types, selection, rules of use

A great many 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 right temperature of its preparation. Spices, and part of the selected carcass, and its age also exert their influence, but the key factor is still temperature.

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

Many mistakenly confuse the 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 prepared from baked meat or poultry of various kinds.

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 will turn out fragrant, safe and tasty, will be raw and dangerous, or overcooked and dry.

Contrary to popular belief, this kitchen accessory ideal not only for roasting poultry and meat, but also when cooking many other dishesfor example, fish or even cooking 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 dish, but none of them gives an accurate result. The meat thermometer allows you to accurately determine the temperature inside the piece, and therefore, to determine the 100% degree of its safe further use. The fact is that each product has a certain indicator of heating, 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 the pathogens that could be in it, simply died. It is a healthy and easy-to-use kitchen accessory.

Like any other kitchen appliance, this also has its drawbacks. As the main one, we can distinguish the fact that in the simplest classical models, the accuracy of determination does not always correspond to the real temperature. Especially when it comes to surface measurement, because inside the meat this figure will be several times higher.

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

But he has advantages and many more.

• A wide range, and a different price category. The assortment of this product is wide, because many manufacturers, both world-renowned and those that have appeared recently, offer customers thermometers of their own production. They differ from each other in color, function and value.
• 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.
• 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 are 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 the operation of such devices, as well as the ease of care 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 existing models of this device 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, 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 was 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 easiest and most budget version of this device.It has a probe, which is simply applied to the sensor with a display, and the temperature of the prepared dish is displayed on it. This is a folding thermometer, simple and intuitive 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 can not be used immediately in the oven, first you need to get the dish out of it. However, for beginners, such an accessory will be the best choice.

• Remote probe models - wired devices can just be used directly in the oven. The error in their measurement is practically zero. Many thermometers of this kind are equipped with a host of additional functions that greatly simplify the work of the cook. Whether a particular cook needs them, 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. Such an accessory makes it possible to measure the temperature of products outside. A bonus is that you can accurately determine the heating temperature of the pan or pan, as well as the degree of frying of any kind inside. But it is worth considering that the farther 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 species, together with the fact that the products of various brands are presented on the market, often leads potential buyers into difficulty, and they do not know which brand and model should be preferred.

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

• Weber 6492 - This is a universal thermometer that is suitable for measuring temperature only on the outside of products. At the same time, it can be used not only for meat, but also for chocolate, caramel and other products.

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

• Ivation IVAWT738 - This is one of the most complex 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 separately. A sophisticated, highly accurate and durable thermometer to use.

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

• Polder THM-515 - This is one of the most inexpensive and easy-to-use models of meat thermometers, can also be used to determine the exact temperature of products 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 you to buy such a kitchen accessory for every person, depending on their capabilities and wishes.

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

• 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 truthful.
• The temperature range for measurement should not be less than 100 degrees, otherwise when preparing dishes such an accessory will become simply useless, and its readings will have a large error.
• For those who often cook and like to do many things at the same time, a meter with a timer, which can be immediately put with a raw dish in the oven, is best suited. When it is ready, or its temperature reaches the desired mark, an audible signal will sound that will not forget about the current cooking process.
• Especially convenient are those devices that have a small digital display. 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 attaches detailed instructions for its operation, but there is a general series of mandatory requirements.

• Only water-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.
• Use a culinary thermometer usually at the final stage of cooking. For barbecue - this is the last 10 minutes of cooking, for whole pieces of meat - the last 15-20 minutes.

To determine the degree of readiness of a dish will help a special table. 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 baking meat to the level of its complete frying.

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 once every six months a check must be carried out on the accuracy of measuring the readiness of products. To clean the meat thermometer case itself and its display is allowed either with a damp clean cloth or napkins.

Retractable or removable probe after disconnecting from the housing is allowed to wash in warm water using a common tool. Then it is thoroughly wiped dry. After cleaning, the device is stored in a well-ventilated place, without excess moisture and at room temperature.

Culinary probe for meat - this is, indeed, an important and necessary device. And the hostesses and cooks of world renown only confirm this. And using the advice from this article, everyone can see for himself.

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