When cooking meat, fish or poultry there is only one way to be sure that you have killed bacteria: check the temperature has reached 75ºC in the thickest part. Whilst often the advice is to check that “juices run clear” or to look at colour, these are not reliable indicators – and really why would you want to use guesswork or take a chance?
When I started using a food thermometer at home, one of the great advantages was not just that food was safe, but it wasn’t overcooked! This may be particularly helpful at Christmas where the last thing you want is food poisoning – or the alternative, an overcooked, dry turkey.
A thermometer is easy to use, and simply gives you a reading.
Where to buy a thermometer?
I have put a selection of affiliated links here to some ETI food thermometers.
Browse through their site and pick one that suits your pocket and your kitchen colour scheme! You can even get one as a key ring!
Thermapen® Classic Thermometer
Thermapen® ONE Limited Edition Colours
