A true meat lover cannot give up an element such as the thermometer, designed specifically to obtain the type of cooking desired. To the blood, medium, or well-cooked? It is important that the model you choose, a meat thermometer, can offer you this choice.
To avoid culinary disasters, the measurement must be as accurate as possible, with a low margin of error. Ensure that the probe is sensitive enough and of a certain length to avoid burning.
If you want to save money, opt for a versatile type that can also control the barbecue’s temperature or oven. Consult our guide to find out how to make the best choice.
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How to choose the best meat thermometer?
It isn’t easy to establish the best brand of meat thermometers available today. Certainly, a good tool must have some essential construction characteristics and guarantee as much precision as possible, not necessarily to the tenth degree.
In this way, it is possible for anyone, even the less experienced, to taste the often more expensive and certainly tastier cuts of meat at the correct temperature and the preferred consistency.
The guide we offer you briefly explains what happens to meat during cooking and what a meat thermometer must be useful in this situation. Compare also the models recommended for the excellent relationship between performance and price.
To the blood, medium, or well-cooked?
It will have happened to all carnivores at the restaurant to be asked this question once their Florentine has been ordered. Still, this distinction of meat-based cooking is rough and needs more precision to be truly appreciated.
The ranking of preparations that require constant monitoring is led by the highest cuts, often the most valuable and expensive. From roast beef to roast beef, passing through the varieties of a slaughtered animal, it is possible to find a rather wide range of possible cooking, which correspond to different textures derived from as many chemical reactions that determine the pleasure on the palate.
In hindsight, the three classifications are very approximate. More specifically, those Anglo-Saxons identify four cooking levels that correspond to equally different organoleptic characteristics: rare, medium-rare, medium, and well done.
What changes and determines a good review for the restaurant is the chemical reaction that meat proteins develop under high temperatures. Chemistry enthusiasts know that we refer to myoglobin and myosin.
The temperature ranges to keep an eye on
Before cooking meat at home, it is good to know that two important values must be considered: the temperature of the heart of the meat and that of the barbecue or, in general, the heat source.
Choosing a meat thermometer capable of ensuring a good measurement range means being able to count on a limited margin of error, both in terms of meat and hot embers.
The heart should remain within a precise range, between 120°F and 160°F. Small variations, even a few degrees within this range, act differently, and the palate notices it.
A meat thermometer that cannot ensure accuracy to the degree in this particular range may not prove the right tool to replace the eye in evaluating cooking’s right consistency.
Meat Thermometers suitable for multiple purposes
From the price comparison, the first subdivision between models suitable only for measuring the meat’s temperature often emerges, up to those capable of ensuring the correct precision to determine even extremely higher values to keep control of the temperature of the barbecue or oven.
In this case, it is good to keep in mind what the needs are in the kitchen and to determine if a model that fits exclusively in the cut of meat to measure its temperature on the fly or those equipped with a removable probe that allows monitoring is best suited to our need continuous, the temperature of the hob.
How to use a meat thermometer
The meat thermometer is an instrument used to measure fever and has a use in the culinary field. Food models are increasingly popular thanks to cooking programs that go crazy on all television channels.
What is it for?
Cooking has always been an art, and with a meat thermometer, you can perfect your techniques, for example, by refining the cooking of meats. For example, cooking a steak or chicken does not require special attention to the temperature reached. However, cooking it excellently is a completely different story.
Types of meat thermometers
It is possible to find different types of meat thermometers on the market, both digital, complex, and rich in the information displayed on the appropriate display. It is simpler, equipped with a probe and a small screen showing the measured temperature.
The choice, of course, must be related to the use you will make of it. So, for example, if you are a budding chef, it would be advisable to buy a professional device, even if it means spending more money.
On the other hand, if you are a beginner and want a simple consultation thermometer, you can save something by focusing on simple probe models. Of course, after purchasing your meat thermometer, you must use it, so let’s see together how to use it best.
Professional meat thermometers
The most professional meat thermometers, designed for restaurant chefs, have a large LCD screen to display various data, such as meat and ideal cooking. The probe is usually very long and can measure the temperature even if you are not close to the fire.
Some models allow you to set the timer function by pressing the appropriate button by setting the warning according to the cooking time or when the meat reaches the desired temperature, always to be precise and professional.
The Best Meat Thermometers to buy
To choose the best meat thermometer, let’s see the most effective currently on-sale ranking.
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