Effects of using a meat thermometer on your roast?
Wednesday, March 24th, 2010 at
3:56 am
I heard somewhere that by poking through your roast with a thermometer, you’re allowing moisture in the steak to be released.
I tried doing a roast without the thermo, and it actually came out to be more tender than my previous roasts, even though it was cooked to medium well done. I don’t know if this is just the cut of the meat or what.
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Tagged with: roasts • thermo • thermometer
Filed under: Meat Thermometer
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when I make a roast I sear the meat before I cook it. This allows the juices to stay in the meat. By inserting the thermometer you are sure not to overcook the meat. So you did good.
People often overcook, because meat still cooks when you take it out of the oven while its resting.
Alot depends on the cut of the meat as well. Pork tenderloin does not need to be cooked as long as other cuts.
I’ve never heard of that, but I’m no expert. I guess I’d rather serve it knowing it’s cooked all the way (by using a meat thermometer) than guess.
It was probably the cut of meat. I have used and not used thermometers to cook roast and haven’t noticed that it affected the tenderness of the roast. Nowadays the only reason I use a thermometer is because my boss wants to make sure that the roast isn’t cold in the middle.
so you can get the meat to the right temp without over cooking or under cooking. Put it in a roasting bad to prevent dryness.
Yes, it was just the cut of meat. I only use the thermometer to see if roast is the right temp. in the middle to indicate if it is done.You only need to do this in the last 1/2 hour of cooking time..
It to be the cut of the meat you were using that was ‘tough’.
Whenever I use a meat thermometer for good cuts and they always come out cooked perfectly. When I "time" it, I can never get it right.
One little poked hole in a large piece of meat is not going to cause all of the juices to come pouring out that little hole.
.
The purpose of a meat thermometer is to be sure you are cooking the meat to a certain temperature:
Temperature in Degrees F (Note 1)
Name …………….Rare MediumRare Medium Well Done
beef, veal, lamb 125-135 135-145 145-150 160
ground beef 160
pork 160
ham, fully cooked usually ~140 or any temperature desired
ham, uncooked 160
poultry 170-175
fish 120-125 preferred 130-140-150
I’ve never actually used a meat thermometer, because I am always afraid that the meat will ‘overcook’ in the middle because the thermometer is ‘metal’ and heats up with the heat of the oven being ‘conducted’ down it’s length. It may be ’silly of me’ to think this, but I make ‘perfectly done and delicious roasts’ every time I make one … so I think that the ‘best way’ to oven cook your meat (’roasting’) is to get a ‘table’ of the ‘cuts’ and the temperatures and times it takes to cook that meat ‘per pound’ and ‘figure it out on paper’ with a ten minute ‘bumper’ on either side … it’s maybe ‘more risky’ at first, but the more you ‘roast’ the better you’ll get at it, and you won’t have to use a ‘thermometer.’ My husband ‘agrees wholeheartedly’ and he’s a ‘professional chef’ … but he always asks me about ‘the time and temperature’ to cook our roasts.