Wednesday, October 29, 2008

Meat Thermometers

My mother was pleased the other night when she seen that I actually use a MEAT THERMOMETER. I asked why & she said it just did not seem like many people owned one or utilized one these days.
So, I thought I would post the benefits of using a meat thermometer on here, to benefit others who may have been wondering about this ever-so-interesting subject!! :)

My "twin" Garlic Encrusted roasters turned out great, at a perfect temp. of 185 degrees.
So, WHY use a m.t.? It takes the guesswork out of cooking. A meat thermometer can help you:

  • Prevent food borne illness;

  • Prevent overcooking; and

  • Hold foods at a safe temperature.

If you don't regularly use a meat thermometer, you should get into the habit of using one. A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli have been destroyed.
A meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, ham, casseroles, meat loaves and egg dishes.

Check this link to see EXACTLY how to use one & what kind to buy.

Minimum Internal Cooking Temperatures
Now comes the part that is most important—the minimum internal temperatures that foods must reach to be considered safe to eat, no matter how you prepare them.

Fresh ground beef, veal, lamb, pork
160 degrees F

Beef, veal, lamb-roasts, steaks, chops
Medium rare
145 degrees F
160 degrees F
Well done
170 degrees F

Fresh pork-roasts, steaks, chops
160 degrees F
Well done
170 degrees F

Cook before eating
160 degrees F
Fully cooked, to reheat
140 degrees F

Ground Chicken, Turkey
165 degrees F
Whole Chicken, Turkey
180 degrees F
Breasts, roasts
170 degrees F
Thighs and wings
Cook until juices run clear.

Stuffing (cooked alone or in bird)
165 degrees F

Egg dishes, casseroles
160 degrees F

Leftovers 165 degrees F
Information courtesy the U. S Department of Agriculture Food Safety and Inspection Service