An instant-read meat thermometer is used to determine the internal temperature of meat while cooking for safety and preference reasons. Professional chefs use small, hand-held digital or analog devices. Care should be taken to insert the probe into the thickest part of the meat without touching a bone.
An instant-read meat thermometer is a device used to determine the internal temperature of a piece of meat while it is cooking. This is typically used to ensure the meat is cooked to a certain level of doneness for both preference and safety reasons. Different types of meat are often cooked to different internal temperatures to ensure that any potential bacteria within the food has been destroyed and is safe for consumption. Legal guidelines and requirements for necessary meat temperatures vary by country and should be considered by both professional and home cooks.
Professional chefs often use an instant-read meat thermometer because it’s a small, hand-held device that doesn’t take up much space and allows the user to quickly read the readings while cooking. These devices can be analog or digital and usually take one of several basic forms. A digital instant-read meat thermometer often consists of a handle and a long probe that can be folded to rest next to the handle for easy storage. The probe is typically long enough to penetrate food and keep hands clean and away from the heat, while the handle will have a digital readout that allows the user to easily see the displayed temperature.
Another common type of instant-read meat thermometer looks more like a long, thick needle with a circular cap on the top. The long needle is the probe itself, and the cap is the display. This type of thermometer allows the user to easily test the meat and see the results on top. Traditionally, analog meat thermometers have been made in this design, although some newer digital models have been designed this way.
The best way for a person to use an instant-read meat thermometer is to wait until the meat appears to be the correct level of doneness. A user should then insert the probe into the thickest part of the meat, as this will usually be the last area to be fully cooked and will give a better idea of the full doneness of the meat. Care should be taken by the user to ensure that the probe does not touch a bone within the meat, as bones can heat up to a hotter temperature than the surrounding meat and may give an incorrect reading. Also, the probe should not be pushed all the way through the meat in the cooking zone; the tip of the probe should remain in the middle of the meat.
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