Photo Credit: ThermoWorks.com
The British have given us many things … tea and crumpets, double decker buses, The Beatles and the British Invasion, Hugh Laurie, Dame Judy Dench, Mini Coopers, fish and chips, American Idol, and Dancing with the Stars to name a few. There is one more that definitely belongs in this list … The Thermapen!
Made by hand in England, this is the Rolls Royce of all thermometers. I had wanted to try one for many, many years, but the cost always kept me from buying one. Instead I bought cheaper thermometers, one after the other, never satisfied with the quality or performance. If I add up the cost of all the thermometers I’ve bought over the years, I would have spent less if I had just bought a Thermapen in the first place.
A few months ago I was sent a Thermapen from ThermoWorks to review, and I instantly fell in love with it. When it comes to the equipment I use, I am extremely critical. But before I wrote a review, I wanted to put it through a series of tests.
Photo Credit: ThermoWorks.com
I used it with all kinds of meats and poultry – beef, lamb, pork, chicken, turkey and duck. I put it to use with a variety of cooking methods including, baking, roasting, grilling, frying, and poaching. I utilized it to measure the temperature of oil, caramel, cream, chocolate, and water. In each and every application is performed flawlessly.
Safe Minimum Cooking Temperatures
from FoodSafety.gov
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
Why the Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
|
Category |
Food |
Temperature (°F) |
RestTime |
| Ground Meat &
Meat Mixtures |
Beef, Pork, Veal, Lamb |
160 |
None |
| Turkey, Chicken |
165 |
None | |
| Fresh Beef,
Veal, & Lamb |
Steaks, roasts, chops |
145 |
3 minutes |
| Poultry | Chicken & Turkey, whole |
165 |
None |
| Poultry breasts, roasts |
165 |
None | |
| Poultry thighs, legs, wings |
165 |
None | |
| Duck & Goose |
165 |
None | |
| Stuffing (cooked alone or in bird) |
165 |
None | |
| Pork and Ham | Fresh pork |
145 |
3 minutes |
| Fresh ham (raw) |
145 |
3 minutes | |
| Precooked ham (to reheat) |
140 |
None | |
| Eggs & Egg Dishes | Eggs |
Cook until yolk and white are firm |
None |
| Egg dishes |
160 |
None | |
| Leftovers & Casseroles | Leftovers |
165 |
None |
| Casseroles |
165 |
None | |
| Seafood | Fin Fish |
145 or cook until flesh is opaque and separates easily with a fork. |
None |
| Shrimp, lobster, and crabs |
Cook until flesh is pearly and opaque. |
None | |
| Clams, oysters, and mussels |
Cook until shells open during cooking. |
None | |
| Scallops |
Cook until flesh is milky white or opaque and firm. |
None |
The design is exemplary. They thought of everything and anticipated every need. It’s range, -58.0°F to 572°F, (-49.9°C to 299.9°C) covers virtually all common cooking scenarios. You can set it for either Farenheit or Celsius. The probe is 4-1/2 inches long, which gives you enough length to get to the center of large roasts. It is only one piece, the probe folds down and locks into the handle. There is no on/off switch because it automatically turns itself on when you open it and shuts off when you fold it back down. In addition, it automatically shuts itself off after 10 minutes if you leave it open on the counter.
Photo Credit: ThermoWorks.com
I really like that they come in a whole rainbow of colors so everyone can get one to match their kitchen. I got a purple one (my favorite color), which is easy to find in my kitchen drawer. They are water-resistant for protection from inadvertent splashes. If I were to design the perfect instant-read thermometer, it would be exactly like the Thermapen.
Here are some recipes where using a thermometer can help guarantee your food reaches a safe temperature, your ingredients are hot enough for the best results, and where it may be difficult to tell when it is done.
After using the Thermapen for a few months, I cannot imagine cooking without it. I very highly recommend this product and I urge you to put it high on your wish list.
I hope you all have a wonderful Memorial Day weekend. Stay safe and if you need some ideas for a backyard barbecue, check out the recipes here.
Happy Festive Friday!
Photo Credit: ThermoWorks.com
Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email: theheritagecook (at) comcast (dot) net. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com.
Thank You!
