Choosing and Using a Meat Thermometer
Take it from a butcher (who is not a chef) – meat thermometers take the guesswork out of cooking.
Don’t destroy that beautiful piece of meat by accidentally overcooking it. Don’t risk an under cooked “chook”. A meat thermometer should not be a “sometime” thing. Use it every time for restaurant quality meals at home. It’s like having an experienced chef by your side letting you know when things are done.
Meat thermometers measure the internal temperature of meat and poultry, assuring a safe temperature is reached, harmful bacteria destroyed and your food cooked perfectly.
Overcooked proteins tend to be dry and tough. All the variables need to be taken into account when cooking the perfect steak – such as the thickness of the meat, heat of your oven, temperature of your meat when you start cooking it – the list goes on. That’s why a meat thermometer is a wonderfully reassuring piece of kitchen equipment.
How to use a meat thermometer
It’s so easy! Choose either a meat thermometer with a dial, or the digital version. Stick it into the thickest part of the meat ensuring it does not touch bone or gristle as bone conducts heat faster (which will produce a false reading of the meat’s internal temperature).
Our butchers have chosen a selection of thermometers and cooking accessories to help you cook up a storm view them by visiting this link