Hip Kosher by Ronnie Fein

Author:Ronnie Fein
Language: eng
Format: epub, mobi
ISBN: 9780786732197
Publisher: Da Capo Press

A meat thermometer is the only really reliable way to check if food is cooked to the desired doneness. There are several types:

In a traditional probe model the probe is inserted at least 2 inches into the meat and typically stays in the roast throughout cooking.

An oven-cord probe model lets you check the temperature of food without opening the oven door. The probe goes into the food and is attached on the other end to a long metal wire; the wire is inserted inside a digital thermometer base unit that sits on a counter or, if magnetized, onto the oven door; an alarm sounds when the preset temperature has been reached. There are newer “wireless” models that transmit temperature readings and alarm sounds from the probe to a remote, untethered handset.

An instant-read thermometer is not designed to stay in the food or the oven. It is inserted toward the end of cooking time. Most are inserted only ½ inch into the food to get an accurate reading, making these especially good for burgers and chicken breasts.

Thermometer forks are instant-read thermometers that are attached to the end of a long two-pronged fork. They measure even the thinnest foods and are particularly good when grilling thin cutlets, chops, and the like.

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