KANSAS CITY FOOD  - TELL A FRIEND
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Choosing a Meat Thermometer MANHATTAN, Kan. - Dangers from potentially harmful microorganisms - Salmonella or E.coli O157:H7, for example - that may be present on some meats and poultry are eliminated only when foods are cooked completely. But, when it comes to cooking, some of the rules have changed. For example, researchers at Kansas State University have determined that some ground beef may brown prematurely. That means that ground beef can be cooked to the safe-to-eat temperature of 160 degrees F, yet may - or may not - be browned. The only way to be sure that meats and poultry are cooked is to use a meat thermometer. A meat thermometer is not the same as a candy or medical thermometer. A meat thermometer can cost less than $10, but may save thousands of dollars in medical bills. It can even save your life or that of a family member, said Karen Penner, K-State Research and Extension food safety specialist. Meat thermometers are available at hardware and discount department stores, kitchenware shops and in some supermarkets. Choose one or more that is designed for food use and will fit your cooking style: An oven-safe bimetal thermometer can be inserted before the meat or poultry is placed in the oven and allowed to remain during cooking time. Oven-safe thermometers have a probe that usually is two or more inches long that should be inserted into the thickest part of meats or poultry. The probe should not touch the bone. To check internal temperature in another part of the meat or poultry, gently remove the thermometer and re-insert it elsewhere. Use heat-resistant oven mitts or a potholder and allow one to two minutes for an accurate reading. Because an oven-safe bimetal thermometer is dependent on a probe, it may not be the best choice for thin foods like burgers or chops. An instant-read bimetal thermometer can be used to check temperatures at the end of cooking time. Choose it for soups, stews, casseroles or a roast. Insert the probe 2-2 1/2 inches and wait 15 to 20 seconds for an accurate reading. An instant-read bimetal thermometer cannot be used in the oven during cooking time. It also is less desirable for thin foods, such as burgers and chops, because it will need to be inserted sideways. A liquid-filled thermometer can be used to check the temperature of casseroles, roasts or soups at the end of cooking time. Insert the probe at least two inches in the deepest part of the casserole dish, roast or soup pot and wait one to two minutes. A liquid-filled thermometer can be placed in food while it is cooking. The probe does, however, make it less desirable for thin foods such as burgers or chops because it will need to be inserted sideways. A digital thermometer can be used to record temperatures in most foods, but cannot be used in the oven while food is cooking. Digital thermometers can provide an accurate temperature reading in about 10 seconds; digital thermometers also can read temperatures when inserted only 1/2-inch deep, which makes them a good choice for burgers and chops. A digital thermometer is likely to be more expensive but the cost is offset by convenience. A digital thermocouple thermometer uses a needle-like probe designed to read food temperature in a matter of seconds in foods that may be as little as 1/4-inch thick. The high-tech thermometers may be more difficult for consumers to find - look for them at kitchen specialty shops or restaurant suppliers. They also are more expensive. An inexpensive disposable thermometer can be used for grilling hamburgers at picnics and tailgate parties. They often are sold near the ground meat case in supermarkets. A disposable thermometer also is available for chicken. Disposable thermometers can be used only once. Pop-up timers, which are included in some meat and poultry products as a courtesy to consumers, are not as accurate as traditional meat thermometers, Penner said. For more information on food safety, contact the local Extension office or visit the K-State Research and Extension website at www.oznet.ksu.edu/foodsafety. About K-State Research and Extension SOURCE: Kansas State University's Experiment Station and Cooperative Extension Service |
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