Monday, January 21, 2008
instant-read thermometers
Do you have an instant-read thermometer? Used to quickly check the temperature of a dish whether frozen or mid-broil (they rarely go above 300°F), there’s a reason chefs find them indispensable. This is the only method that will absolutely guarantee you will not over- or undercook a dish, and is especially helpful if you are as new to cooking meat as I am. Check out USDA’s temperature-based food safety meat and poulty recommendations on their site.
