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

Kitchen accessories today created a great many, and most of them are designed 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 correct temperature of its preparation. Spices, a part of the selected carcass, and its age have an influence, but the key factor is still the temperature.

Here, in order to correctly identify it, and then in time to get the meat out of the oven, special thermometers were created. We will talk about their types and subtleties of use.

Many mistakenly confuse an 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 crammed 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 prepared 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 practically impossible to do without this special device.

Of course, there are other ways to determine the approximate degree of readiness of a particular dish, but none of them gives an accurate result. The thermometer for meat, allows you to accurately determine the temperature inside the piece, and therefore, determine the 100% degree of its safe further use. The fact is that each product has a certain indicator of heating, in which all the disease-causing bacteria die, and to find out that the meat in this case is completely decontaminated, only this kitchen accessory helps.

That is, a meat thermometer allows not only preparing it in an ideal form, but also allows you to be sure that all the pathogens that could have been in it simply died. It is a healthy and easy-to-use kitchen accessory.

Like any other kitchen appliances, this has its drawbacks. As the main one, it is possible to single out the fact that in the most simple 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 major drawback is the high cost of a modern kitchen accessory.

But he has both advantages and much more.

• A wide model range, and a different price category. The range of this product is wide, because many manufacturers, both world-famous and those that have appeared quite recently, offer their products thermometers to buyers. 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 of measurement. 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.
• Multifunctional. Despite the fact that these devices are initially positioned by manufacturers as thermometers only for meat, they can, and sometimes even need to, be used in the preparation of other dishes.

And of course, do not forget about the durability of operation of such devices, as well as the ease of caring for them. In general, from this brief review of the pros and cons of this accessory, it becomes clear that such an adaptation 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 practically sunk into oblivion, and various models of digital thermometers for meat have replaced it. Such an electronic device with a sensor also has several varieties, and it is he who is considered the best and safest to use at home. There are three main types of this device.

• Classic wireless thermometer - This is the easiest and budget version of this device. It has a probe that is simply applied to a sensor with a display, and the temperature of the dish being prepared is displayed on it. This is a folding thermometer, simple and intuitive to use, whose needle can be easily washed under running water. The disadvantage of this device is that it makes it impossible 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 novice cooks just such an accessory will be the best choice.

• Remote Probe Models - Wired devices just can be used immediately in the oven. The error of their measurement is almost zero. Many thermometers of this type are equipped with a mass of additional functions, greatly simplifying the work of the chef. Do they need a particular cook, everyone decides for himself. The measurement speed here is only 3-5 seconds, but the main advantage 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. This accessory makes it possible to measure the temperature of products outside. The bonus is that you can accurately determine the temperature of the pan or pan, as well as the degree of cooking of any kind inside. But it is worth considering that the farther the distance to the product, the higher the measurement error will be. Another disadvantage of this device lies in its high price.

Such a wide variety of species, coupled with the fact that products of various brands are represented on the market, often leads potential buyers in difficulty, and they do not know which brand and model should be preferred.

In order to facilitate the choice of flour thermometer for meat buyers, and in order for them to be able to purchase, indeed, 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 the temperature only outside the products. However, 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 portable probe, so that such a thermometer can be used to determine the temperature inside the products directly in the oven. Simple and reliable to use, with high accuracy of the indicator. An important advantage is the affordable price of the device.

• Ivation IVAWT738 - This is one of the most sophisticated and modern devices. A distinctive feature is its unique design, it allows you to measure the temperature inside two completely different products with the help of two needles, and information on each of them will be displayed on the display separately. Difficult, high-precision and durable thermometer in 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 cost-effective and easy-to-use models of thermometers for meat, and 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 variety of brands, and at the most diverse prices. This allows you to buy such a kitchen accessory for each person, depending on their capabilities and wishes.

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

• It is best for frequent use to purchase a device that has a special moisture protection. 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 cooking such an accessory will simply become useless, and its readings will have a large error.
• Those who often cook and like to do a lot of things at the same time, the best fit meter with a timer, which can be immediately put with a raw dish in the oven. When it is ready, or its temperature reaches the desired level, a beep will sound, which will not let you forget about the current cooking process.
• Particularly convenient are those devices that have a small digital display. All the measurement results will be clearly displayed on it, and they will appear very quickly.

For each meat thermometer manufacturer attaches detailed instructions for its operation, but there is a general series of requirements that are binding.

• Wash in water or fully immerse it only moisture-proof accessories.
• Do not use the device too often, piercing the product - it will lose its succulence.
• A culinary thermometer is usually used 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 fully ready for use.

This table shows the temperature when roasting meat to the level of its complete roasting.

And yet, you should not stick the device probe next to the bones or cartilage - it can 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 it is imperative that every six months the control check of the accuracy of the product readiness measurement be performed. The body of the meat thermometer and its display may be cleaned either with a damp, clean cloth or with napkins.

After detaching from the body, the retractable or removable probe may be washed in warm water using common means. Then it is thoroughly rubbed dry. After cleaning, the device is stored in a well-ventilated place, without excessive moisture and at room temperature.

Culinary probe for meat is, indeed, an important and necessary fixture.. Both hostesses and world-famous chefs only confirm this. And using the tips from this article, everyone can see this for himself.

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