Looking back, I can think of countless times that I found myself peeking in the oven at a chicken breast wondering, “Is it done yet?” There is nothing worse than cutting into your chicken at the table to find that it is still pink in the middle. Possibly, the only thing worse than an under cooked chicken breast is a severely dried-out, over cooked chicken breast! I know that I am not the only one who has struggled with this process all the while thinking, “there has to be a better way to go about cooking meat!” Well, there most certainly is and my Mom aka Mama Blom shared it with my friends and I step by step at our May 2011 Girls Cooking Meat night.
Personally, I am of the opinion that over-cooked chicken, pork chop, beef or seafood is like dirt in comparison to juicy succulent perfectly cooked meat. All of us girls learned this first hand in May at our initial installment of Girls Cooking Meat with Mama Blom when we chowed down on some amazing pork tenderloin. We had fun, learned some new tricks and it was easy too!
I am going to attempt to go through everything Mama Blom taught us about how to use a meat thermometer. For everyone at home who is ready to enjoy meat that is cooked perfectly every time here is your guide.
Your Secret Weapon and Trusted Companion: A Meat Thermometer
First, meat tastes best when cooked to the correct temperature and the meat thermometer takes the guesswork out of the equation. Secondly, by assuring that you have cooked your meat to a safe temperature you can rest easy knowing that harmful bacteria have been destroyed. I could list some of these harmful bacteria, but surely everyone can just use their imagination. Bottom line, you do not want to make yourself sick!
Mama Blom even did a drawing for us which covers the basics of a thermometer. I find this to be a good quick reference to keep on hand and so I will attempt to scan and upload this to the blog very soon.
Mama Blom though was quick to explain to all of us girls that just any old thermometer will not make the cut. Some of our thermometers had to be thrown away and new ones had to be acquired. This brings us to step one…
STEP ONE: BUY A GOOD MEAT THERMOMETER
So there are a few basic criteria you need to look for when buying a good meat thermometer. You could probably spend quite a few bucks on one, but really you should be able to find one that is more than adequate for under $10. I found one for $7 and some change at Ballentine Food Equipment on Rhett Street in Greenville. Do not be tricked by the ones that meet only part of the criteria! Read the package closely.
You are looking for an instant read thermometer. The instant read thermometer is NOT meant to be placed in the meat and then left in the oven while it cooks. Also, make sure you are not buying a candy or appliance thermometer. There are all kinds of thermometers, but you are looking for the regular kind with a dial at the top which meets the following criteria:
There needs to be a “sensing area” on the thermometer. If you look closely at the end of the thermometer where you would stick it in the meat, about 2” or so up there should be a little dimple on the thermometer. This dimple represents the sensing area. This is important because you will use this sensing area to get an accurate temperature. To do this you would have to stick the thermometer into the meat at least as far as this dimple.
In addition, you need to get a thermometer which can be calibrated. Otherwise, when it becomes un-calibrated you will no longer be able to use it! By the way, it easily becomes un-calibrated by being dropped on the ground or even just sitting in your drawer. Often the packaging will state it comes with a built in calibrating tool on the thermometer sheath, but you need to verify that the thermometer is able to be calibrated by looking underneath the dial and if there is a hexagon or octagon looking nut attached there then you are good to go. Turning this nut is how you will adjust the needle on the dial when calibrating.
To review, your thermometer needs to be a dial instant read type with a sensing area and a calibrating nut underneath. Now with your secret meat cooking weapon in hand, it is time for step two…
STEP TWO: HOW TO CALIBRATE YOUR THERMOMETER
Mama Blom informed us that we really need to check our thermometer prior to each time we use it and re-calibrate it if needed. You may ask if you seriously have to do it every time? She said seriously every time and Mama Blom means it as she insists that this is vital to the effectiveness of the thermometer.
How to Test and Calibrate your Thermometer:
Mama Blom taught us what she referred to as the Ice Point Method for checking a thermometer. To do this you will need to make an ICE SLURRY. An ice slurry is a mixture of half ice and half cold water. So go ahead and fill up a glass with ice all the way to the top and then fill up the glass with cold water. It does not need more than just a minute to sit. At this point, the water is equal to 32 degrees Fahrenheit hence the Ice Point Method. You will then insert your thermometer into this ice bath and hold it for at least 15 seconds or until the needle on the dial stops moving.
Now, this is when you check to see if your thermometer is calibrated correctly. If your thermometer reads 32 degrees, you are good to go. If not, you will need to adjust the needle so that it reads 32 degrees Fahrenheit.
To do this, you will need to grasp the nut directly under the dial with a pair of pliers or insert into your built-in calibrating tool. Then, while holding that nut steady, you’ll twist the dial until the needle points at 32 degrees Fahrenheit.
Your thermometer is now calibrated and ready to be used to cook delicious, perfectly cooked meat!
STEP THREE: USING YOUR THERMOMETER
Now it is time to put your thermometer to work!
To get a correct reading, it is important to insert your thermometer correctly. The sensing area (as previously mentioned this is marked by the dimple and is typically about 2 inches long) must be inserted completely into the deepest area of the meat. To do this correctly you may have to stick the thermometer in sideways (for example when cooking chicken breasts). You do not want to touch any bone or the pan.
Once the thermometer is inserted correctly, leave it in the meat 15 seconds to get an accurate reading. Mama Blom instructed us to take the meat completely out of the oven and close the oven up while testing the temperature. If the meat was not done, then of course return it to the oven and keep testing every 5-10 minutes depending on how close the meat is to the required temperature.
VERY IMPORTANT:
You must thoroughly clean off your thermometer after each time you test your meat! Refer to the beginning of my blog when I referenced killing bacteria. If you have more questions about why to clean it each time, think e coli and the last time you got food poisoning. NOT VERY FUN!
Once the meat has reached the appropriate temperature, remove it from the heat source and cover it with foil. The meat needs to REST at this point for 10-15 minutes so the juices can redistribute into the meat before slicing. If you slice the meat immediately, all of the juices will just run out leaving you with dry meat!
Mama Blom gave us the following minimum temperatures which different meats must be cooked to in order to be safe to eat:
Fish 145 F
Beef and Pork 145 F
**Except ground beef and pork 155 F**
Poultry (including ground turkey and chicken) 165 F
I believe this concludes our lesson on using a meat thermometer. Take a deep breath friends! Don't be overwhelmed by my long-winded blog :) I tried to include all the details to help you all wrap your mind completely around the process, but really it is very simple and easy.
Let me know if you have any questions or need any help. Now go and find yourself a meat thermometer so that you can start enjoying perfectly cooked meat!!
Christen
