This simple trick makes it easier and more accurate to measure the core temperature of meat.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 J. Kenji López-Alt | 2016-10-10 15:08:54 |  261,382 Views |
The Right Way to Use a Meat Thermometer
At this point everyone and Bobby Flay's mother knows that a good thermometer is the best way to ensure your meat is cooked through. Forget timers forget charts and definitely forget the prick test. Temperature is accurate and unwavering. When cooking poultry white meat is juiciest at about 150°F (66°C) and dark meat is 165°F (74°C) or higher. For red meat 120°F (49°C) is rare 140°F (60°C) is medium and 160°F (71°C) is dusty. Get a thermometer; stop overcooking your meat. Capiche?
But! There’s one little catch: Whether you’re a doctor a vet a chef or just a curious person a thermometer only works if you know where to stick it. You want to measure the temperature of the center of the meat but how do you know if you’ve hit the center?
Hit the bullseye every time with this simple technique.
