One of the most important tools to have in a kitchen is a cooking thermometer. Under-cooked foods can be dangerous. Meats, such as, pork, chicken, and beef have precise done temperatures. With various sizes and cuts of meat, it is often just a guessing game to determine if the cooking is complete. The best way to know when meat is fully cooked is by using a food thermometer.
Other uses for a cooking thermometer include checking on egg dishes or casseroles. Egg dishes are not done until the internal temperature is 160 degrees, and casseroles should be 165 degrees for proper safety.
Most of us use the suggested cooking times in a cookbook, or simply look at the food and presume it is fully cooked. Food borne pathogens cause many illnesses. And, for that reason, check food temperatures.
I used this thermometer for another reason this past weekend. I was baking bread, and to avoid a bread failure from using the wrong water temperature–I used this tool. Proper water temperature for adding to yeast is 105 to 115 degrees F. If using melted butter in a bread recipe, the butter temperature must be cooled to 85-90 degrees F. Adding water that is too hot will kill the yeast, and adding water that is too cold will not stimulate the yeast to proof for rising. It is amazing to me how hot the temperature of the water is flowing from my kitchen tap. I tested it several times at various settings.
I love this thermometer, and will recommend it to anyone. It is precise and fast reading. No more bread failures for me. I plan to check my ingredients every time before the rising step.
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