A properly calibrated food thermometer is a must-have for guaranteeing flavor and safety in your kitchen while preparing delicious and nutritionally mindful recipes.
According to the U.S. Department of Agriculture (USDA) Food and Safety Inspection Service (FSIS), 66% of home cooks do not use food thermometers correctly. This minor error can result in significant consequences, heightening the chances of ingesting undercooked meat and exposure to harmful bacteria.
Although there are numerous cooking "tricks" for determining meat doneness, checking the internal temperature with a food thermometer is the most trustworthy way to ensure food is safe for consumption. Will Passino, executive chef, Parkview Mirror Event Center, shared a simple step-by-step guide for calibrating a food thermometer effectively.
Calibrating your thermometer
The ice point method is commonly used to calibrate thermometers for accurate readings and only takes a few minutes.
Here's what you'll need:
- An instant-read thermometer
- A cup or vessel to contain water
- Ice water
Steps to calibrate your thermometer:
- Prepare the ice water. Fill a cup with at least 50% ice, then top it off with cold water. Stir and allow water to sit for 1-2 minutes to create an even temperature.
- Insert the thermometer. Submerge the tip of the thermometer into the ice water, ensuring the prong does not touch the bottom or sides of the glass.
- Check the reading. Wait until the thermometer reading stabilizes and displays at least 32.2°F.
All calibrated thermometers should be accurate within 2°F (plus or minus). If the thermometer does not reach the freezing point, consider checking your batteries, then recalibrate.
Preventing food-borne illnesses
Cooking all meals to their minimal internal temperatures lowers your risk of contracting food-borne illnesses like Salmonella and E. coli. The USDA Food and Safety Inspection Service recommends the following minimum internal temperatures and rest times:
- Cook beef, pork, veal and lamb (steaks, chops, roasts) until 145°F. Let it rest for 3 minutes before slicing.
- Cook ground meats until 160°F.
- Cook ground poultry until 165°F.
- Cook fresh or uncooked ham until 145°F. Allow it to rest for 3 minutes before serving.
- Reheat fully cooked ham to 140°F (if USDA-inspected) or 165°F for others.
- Cook all poultry until 165°F.
- Cook eggs until 160°F.
- Cook fish and shellfish until 145°F.
- Heat leftovers and casseroles to 165°F.
Always measure the food's temperature before removing it from the heat source. Additionally, be sure to clean the thermometer between uses to prevent cross-contamination.
Final thoughts
Consistently checking your food temperature not only protects you against food poisoning but also ensures your meals are cooked to perfection, neither underdone nor overcooked.
Looking for more tips on nutrition and cooking safety? Our team of registered dietitian nutritionists offer monthly programming to help educate you on the latest nutrition trends, meal planning ideas, heart healthy diets and eating strategies for greater well-being. Explore Parkview’s Center for Healthy Living events calendar here.