1. Cooking With a Thermometer
The best way to check if meat is cooked thoroughly is to use a cooking thermometer. Since bacteria such as E. Coli, Toxoplasmosis and Salmonella tends to multiply at medium temperatures, but die at high temperatures, a thermometer is a great way to determine all the bacteria in your meat is dead. This can help you cook meat to the color and consistency you want without it being unsafe to eat. Most experts agree that you’ve cooked all meats when they’re 160 degrees F, though some experts recommend cooking poultry (especially whole poultry like turkeys at Thanksgiving) to 180 degrees F. Reheat leftovers to 165 degrees F, since bacteria may have multiplied in the meat since cooking.
2. 4 Types of Thermometers
There are 4 different types of thermometers depending on your needs. One type is oven-proof and it’s for cooking meats in an oven. This type is oven-proof since you can leave it in the oven and you won’t damage the thermometer. Another type is the instant-read. You simply insert these into the meat for a temperature reading. Instant-read are fast and easy to read, but you can’t leave them in the oven. The third type is pop-up when the button pops, the meat is cooked. The last type of thermometer is microwave-safe, built for cooking meats in a microwave. These thermometers you can leave in the meat in the microwave without starting a fire.
3. Using a Meat Thermometer
Make sure you read the instructions about how to use your meat thermometer accurately. Make sure you insert your meat thermometer not close to gristle or bone since these are a different temperature than the rest of the meat. In addition, the thermometer must go about 2 to 3 inches into the meat and you may end up having to check the temperature in several places.
4. Tips to Ensure Your Meat is Cooking Thoroughly
Make sure you stir ground meat to ensure thorough cooking. Continue cooking if you notice any pink in the ground meat. Turn over patties on the grill or stovetop whenever possible. When microwaving, rotate meats every few minutes. Meatloaf needs to sit out for a few minutes after you’ve finished cooking it and you’ll need to turn it every few minutes as well. You should also avoid partially cooking meat, putting into the refrigerator and then resuming cooking later. This is a great way to get bacteria to spread.
About this Author
Theresa Halvorsen has a BA in psychology and is a Certified Childbirth Educator (ICCE). She spent two years as a health educator for Kaiser Permanente and worked as a clinical specialist for UC Davis, teaching about health issues. Theresa has written about a variety of topics for LovetoKnow.com and HowtoDoThings.com.
