11/27/2001

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Chow Line: Pros, cons to different meat thermometers (for 12/9/01)

Writer:

Martha Filipic
filipic.3@osu.edu
(614)292-9833

Source:

Lydia Medeiros

I want to replace our old meat thermometer with something new, but there are a lot of options these days. What kind might be best?

Different types of meat thermometers have pros and cons. You might decide two or three meat thermometers might be best to keep on hand for different types of foods.

For example, these days people tend to snub the traditional dial bimetal meat thermometers because they can take several minutes to measure the meat's temperature, and they have to be inserted at least 2 inches into the meat to get an accurate reading. But some types are oven-safe, and so they can be kept in a roast or turkey as it's cooking in the oven. Also, some models can be calibrated, so you can refine the temperature measurement over time if necessary.

On the other hand, the newer digital instant-read thermometers should be used only toward the end of the cooking time -- they're not designed to remain in the food as it cooks. Most need to be inserted only a half-inch deep, so they can be used on a wider variety of foods such as burgers, pork chops and chicken breasts. Some types can be calibrated.

Some instant-read thermometers are placed in the tines of a two-pronged fork, which makes it convenient to use for grilling. This type of thermometer needs to be inserted only a quarter-inch into meat, making it even more convenient for thinner foods. However, no thermometer-fork combination on the market today can be calibrated.

You can learn about all kinds of meat thermometers at the Food Safety and Inspection Service's web page on Kitchen Thermometers, http://www.fsis.usda.gov/oa/thermy/kitchen.htm. The page also gives proper cooking temperatures for all types of meat, egg and casserole dishes -- from 140 degrees F for precooked ham to 180 degrees for whole poultry. That's important -- there's no use using a meat thermometer if you don't know what temperature you should be looking for.

Chow Line is a service of The Ohio State University. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH 43210-1044, or filipic.3@osu.edu.