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Archive for Sunday, May 10, 2009

Don’t forget the food thermometer

May 10, 2009

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Relying on meat color is not a reliable indicator of how well it’s cooked. A food thermometer helps take the guessing out of cooking meat or poultry on a portable stove or over a fire.

Campers can go with one of two types of thermometers. A digital thermometer registers the temperature in the very tip of the probe. The second type, a dial thermometer, determines food cooking temperature by averaging the temperature along the stem, and should be inserted 2 to 2 1/2 inches into the food either from the top or side.

Here’s a quick rundown of cooking degrees (Fahrenheit):

• Beef, veal, and lamb steaks, roasts, and chops should be cooked to 145 degrees.

• All cuts of pork to 160 degrees.

• Ground beef, veal and lamb to 160 degrees.

• Poultry to 165 degrees.

• Hot dogs and leftover food to 165 degrees.

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