What Is The Best Meat Thermometer America S Test Kitchen

The probe s wire is designed to withstand temperatures from 32 to 482 degrees so it won t be damaged from the smoker s heat. It provides a fast readout in less than 7 seconds and can handle a modest temperature range of 49 392. Download food network kitchen now to take advantage of a 90 day free trial and get like 25 live classes a week hundreds of on demand cooking classes in app grocery ordering and so much more.

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To find the best meat thermometer we put 18 of them to the test in our kitchen appliances technologies lab checking for accuracy of temperature responsiveness and ease of use.

What is the best meat thermometer america s test kitchen.

Thermoworks thermopop the best instant read thermometer. The habor instant read food and meat thermometer bring with it a sleek design that s easy to store and won t get lost within whatever mess your kitchen drawer is don t worry we ve all got one like that. For reliable consistent results with recipes a good oven thermometer is critical. We ve learned that it pays to monitor the temperature not only of meat but also of pies cakes breads poaching water butter tea coffee caramel custards and even baked potatoes.

For thigh meat insert the thermometer at an angle into the area between the drumstick and the breast taking care not to hit the bone. This thermometer lets you constantly monitor the meat temperature from outside of the grill so you can keep an eye on it without disturbing the cooking process. No other thermometer under 50 can match the thermopop s combination of speed reach reliability and easy to read display. When we used a high tech digital thermometer to take the temperature of five different home ovens preheated to 350 degrees some missed the mark by as much as 50 degrees.

You re looking for a reading of 175 degrees. For breast meat insert the thermometer from the breast end holding the thermometer parallel to the bird. That s why we re so gung ho about using instant read thermometers in the test kitchen as more control means less stress and better results. We used each model to read the temperatures of a 32 degree ice bath 212 degree boiling water and a 125 degree sous vide water bath the temperature of a medium rare steak repeating the first two tests three times and the third test 10 times and checking the thermometers against a lab calibrated reference thermometer.

Here you re looking for a reading of 160 degrees.

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