Question by Fido Steik: I’m seeking a reliable site to purchase meat thermometers?
Please advice me a reliable site to get high quality thermometers? There’s not much time because I should get them for Thursday. Thank you in advance for any advice!
Best answer:
Answer by AMH …And you thought you might get an answer in the Vegetarian section of Yahoo Answers…?
It’s probably a joke question, but you can try Target. If you want high-quality, see if there is a Sur La Table or other cooking specialty store nearby.
Know better? Leave your own answer in the comments!
Question by David Dickerman: How do meat thermometers work?
What is inside them and what is their mechanism?
Best answer:
Answer by Wisdom Cube They’re electrical thermometers. A piece of metal heats up, and the device runs a current through it and measures its resistance. Hotter metals have a higher electrical resistance, so measuring the resistance allows you to somewhat accurately determine the temperature.
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Question by Greg C: My roast was supposed to cook for hours, but my meat thermometer reads 160F after 45 minutes. What to do?
The recipe specified 4 hours at 300F for a 3 lb. bottom round roast. Mine was 2.5 lbs, so I know cooking time would be a little shorter, but why did it hit 160 so quickly? Should I take it out now that it’s medium-well (according to the thermometer) or should I wait another hour or two?
Here’s the recipe:
http://allrecipes.com/Recipe/Pot-Roast-in-Foil/Detail.aspx
Best answer:
Answer by mark I would leave it in. You will go above 160f on this type of cooking. The long cooking time breaks down the fat and tissue to make a tender (fall apart) type of meat and you cannot go by temperature on this type of roast.
You can compare this type of cooking to a long cooking stew or crock pot dish where the temp comes up closer to 200 by the end of cooking. The one thing you want to avoid in this is coming above 212f (and boiling the meat). If it were me, I would probably lower the temp to 275 to finish cooking.
Also note that there are 242 reviews on that recipe and upon paging down the first few pages of reviews, not one mention of shortening the cooking time. Don’t worry, this is the intent of the dish. Also, This is not really a roast (or at least the meat is not being roasted). It is being stewed /steamed, just like a crock pot would.
Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from CinemaSlam and more videos in the Grilling category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com Avoid the greasy mess of fried chicken without missing the flavor by grilling. To complete this How-To you will need: An old towel Canola oil 4 chicken breast halves Salt and pepper A meat thermometer 1/3 cup of barbecue sauce Step 1: Heat and oil the grill Heat the grill to medium-high and oil the grate with an old towel dipped in canola oil. Step 2: Season Season both sides of the chicken with salt and pepper. Place the chicken on the grill. Step 3: Grill chicken Grill boneless chicken, without turning, for six to 10 minutes, or 10 to 14 minutes for bone-in. Flip the chicken and cook the other side. Step 4: Use thermometer Insert the thermometer into the thickest part of the meat to test for doneness. Make sure your chicken reaches at least 160 degrees. Tip: Chicken will become dry if the temperature is above 165 degrees. Step 5: Baste chicken Brush on your favorite barbecue sauce about one minute before the chicken is done. Thanks for watching How To Make Grilled Chicken! If you enjoyed this video subscribe to the Howcast YouTube channel! www.youtube.com
Question by muchluv4pets: Where do I stick the meat thermometer in a turkey to check it’s temperature? PLEASE help ASAP…?
I am (finally) cooking my turkey. My turkey is cooking upside down, and I need to know where to stick the thermometer to check it’s temp. (and where do I stick it when it’s right-side up?) Also, how do I make sure it’s not touching the bone? Thanks!!
P.S. There is no stuffing inside.
I am using a digital thermometer that has a probe attached to a cord that stays in the meat while in the oven, and it gives me a constant temp reading. I haven’t put it in yet, though and I’ve already started cooking it.
Best answer:
Answer by Girl In the thickest part of the breast, should be just 165degrees.
Not sure what type of thermometer you are using, but most common ones need to be inserted about an inch to get a true reading. If you hit bone that’s ok, just stick it again somewhere. To get a good reading don’t put it in straight up and down put it in at a slant so in registers properly in the middle of the meat.
That’s alright, you can put it in now or whenever. Those type of thermometers don’t have to go in very deep(actually just a centimeter), but deep enough to get a good temp in this case since you don’t just want surface temp you want a good internal temp of 165.
If you let it get to just 165, you are going to be so happy because most people over cook poultry. Happy Turkey -day!
colemanroadtripgrill.com You can turn any charcoal or gas grill into a smoker. Heat only one side of the grill and place the food on the cold side. Place wood chips directly on coals or gas burner. Replace as needed. Close the cover and open only to baste every hour or so. Use an instant read meat thermometer to check for doneness. Texas Style BBQ – Smoked Brisket Ingredients 1/2 cup prepared BBQ rub 2 tablespoons chile powder (if not already in the rub) 5-7 pounds center flat portion of beef brisket 1 cup cayenne pepper sauce 1 1/2 cups beer 1/4 stick butter 1 cup favorite barbecue sauce for mopping Preparation: 1. Rub the dry mixture thoroughly into the brisket. Place the meat, fat side up, into a disposable foil roasting pan. Cover and regrigerate for 1 – 3 hours. 2. Prepare mop sauce by combining cayenne pepper sauce and 1/2 beer. Set aside. 3. Prepare grill for indirect cooking. Light only one side and leave the other side cold. Place your prepared wood chip bundle directly on the gas burner or charcoal coals. Mesquite recommened for Texas style. 4. Place the brisket uncovered on the cold side of the grill. 5. Close the lid. Regulate the temperature to 200 – 250 F. 6. Baste with mop sauce every hour. 7. Cook to 190 degrees internal temperature. 6 – 7 hours cooking time. 8. Combine barbecue sauce, 1/2 beer, and butter into a saucepan. Simmer until slightly thickened (about 5 minutes). 9. Let meat rest 10 – 15 minutes. Slice against the grain and serve with the sauce.
