Thermometers.....

This is one of those 'good things' or 'good practices'. I know I am a little bossy on here and I am eternally sorry for that, really...but this is one of those safe food practices that I want everyone to do.....it is a cheap way to insure safe meat for our families and isn't that your goal in life? I knew it was.....

Buy a thermometer that looks like this, at almost any kitchen section of a department store, like Target or Fred Meyer....they are about 6.00 dollars and worth every penny, they make an expensive one, but it is not necessary...it takes all the guess work out of turkey, chicken and pork., and can be used to test the temp on beef...most people overcook meat, trying to make sure it is done...when you own a thermometer, there is no more guess work.....Now sometimes, the thermometer needs adjusting....simple and fun...you put ice in a glass and fill with water, wait a few minutes check it...if it is calibrated correctly it will be 32 degrees.(ice water is 32 degrees)..then the temps you take will be so accurate, you will never have overcooked meat again...

if it is not 32 degrees, you will need to adjust it...again easy...see the nut on the under side of the dial? you turn it slightly with pliers, place it back in the ice until the dial says 32 degrees...

pork, chicken, and turkey should all be at least 165...to make sure it is in the 'safe' zone.

Always temp in the fullest part of the meat....and move the thermometer around to check different areas...

also when meat rests, (and you should always rest your meat for up to 20 minutes,)

 it continues to cook and also resting helps the meat retain the juice...

When cooking steaks

120 .....................rare               very red

130......................medium rare   red

140 ....................medium           pink

150.....................medium well    pinkish brown

160......................well done       brown, no pink

Chicken and Turkey

180 is a good and done temperature

but make sure it is at least 165....

For 6 dollars you can have perfectly cooked meat every-time...taking all the guess work out of it...

Cheers to Happy  !!