Why you need a Thermometer

A thermometer is really an essential kitchen tool.

For years I had been “winging it”, guessing when something was done, doing the poke test, jabbing my finger in the meat and comparing it to the squishy inside of my hand. A thermometer would have told me without the guesswork. I could have saved myself a boatload of overcooked and undercooked chicken and pork. I could have known my loaf of sourdough was perfectly baked.

The thermometer is the key to ensuring perfectly cooked food. There are 2 types: the instant-read and the probe thermometer. So, when do you which? I used to have an oven that had a probe thermometer feature built in. What a delight to have the oven shut off when the probe that’s been set reaches the desired temperature! Awesome feature. Unfortunately, I had to leave the oven when I sold my house. If you’re in the market for a new oven, I highly recommend finding one that has that feature. Or you can buy something like the ThermoPro in the photo above. These come in wired or wireless varieties. Some can be monitored/controlled via a Smartphone. It’s all about how much money you want to spend. But even basic models are reasonably priced.

Instant-read thermometers are actually not instant. They produce a result in a few seconds, but I guess that’s close enough. While small and convenient to stash in a drawer, I actually want to get a probe attached by wire to a unit that reads it clearly. I trust these better. I’ve tried several “instant-read” thermometers and find variations when trying to get a reading. One that you might want to look at is the ThermaPen.

I have this one from Alpha Grillers. It’s very affordable at under $20.

No matter which thermometer tickles your fancy, you’ll want to make sure you have one in your kitchen.

If you’re roasting meats like beef, pork or even chicken, a probe thermometer is ideal. It’s just not possible to poke the roast and know it’s at the ideal internal temperature. Roasts are expensive and you don’t want to end up throwing a load of cash into the trash.

If you’re pan-roasting or grilling, an instant-read thermometer is indispensable. It’s really the only way you’re ever going to safely eat a moist and tender chicken breast or enjoy steaks cooked to your preferred doneness every single time.

When poaching, a thermometer comes in handy here as well. If poaching shrimp, you’ll want a little higher temp. If poaching chicken, water temp can be a tad lower. The result is incredibly juicy protein ideal for salads and soups.

Naturally a thermometer is absolutely necessary if you’re deep-frying anything in searing hot oil. You want to keep an eye on the temperatures because you don’t want to undercook or overcook anything.

Baked goods are another thing that a thermometer can be useful for. Cake batters, cream cheese frosting, and your loaf of bread can all be guaranteed successful if the proper temperatures are reached.

I hope that convinces you that a thermometer is an essential tool for your kitchen.

For some great advice on how to use one, check out this article.