Meat thermometer!

Fruball

:o:o:o:o:o:o

I proudly dug my new meat thermometer into my SC gammon earlier and realised I have no idea whatsoever what temp it should be :o:o


Any clue please OS'ers

It registered at 92 if that helps

squeaky

That should be fine.

I don't have a figure to hand for gammon, but a roast pork joint is considered cooked at about 80 to 85.

taxsaver

Just be sure it's set on centigrade and not Fahrenheit! There's a BIG difference.

roosterpotatoes

Just rooted out my meat thermometer for you.
Beef Rare - 60
Beef Medium - 70
Ham, Veal and Beef Well Done - 75
Lamb - 80
Pork and Poultry - 90

All degrees Celsius

Hth

dogstarheaven

i've got one too that i found 2nd hand, but the dial says 80 farenheit i know that's a little high but can i get it calibrated again. also, the skewer end is a bit bent. does that effect it in any way?

dogstarheaven

bumpity-bump?!

cooking-mama

I bought one of those metal spike with a round dial on top meat thermometers for last years christmas dinner and it melted in the turkey:eek:

angeltreats

At catering college it was drummed into us that "meat is cooked at 63ºC". A bit of a generalisation but there you go! In practice, in my former cheffy life we used to probe the meat and write down the temps to keep the health inspector happy. 58ºC was for rare beef, 75ºC for most other stuff. Fish was a funny one, you were supposed to cook it to 63 but in practice we never cooked it above 60 as overcooked fish is truly disgusting. Even still, if I'm cooking a whole fish and I probe it to make sure it's done, I never cook it above about 58ºC, and it's never undercooked.

I would never ever cook pork or poultry to 90ºC, it would be overcooked and dried up. 75ºC is high enough for any sort of meat.

Incidentally, most harmful bacteria is killed off when food is cooked to 63ºC. They used to say cook pork to a lot higher than that, but nowadays the dangerous bacteria that used to be found in pork (I can't remember what it was called - too early in the day for that sort of thing!!) has been eradicated and it's now considered safe to eat pork at 63ºC.