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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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Food Thermometers
As seen on BCTV May 7/02
FOOD THERMOMETERS – AN ESSENTIAL TOOL IN THE KITCHEN
Fewer than 1 in 5 Canadians regularly use the one kitchen tool that can ensure meat and poultry is safe and cooked to perfection – a food thermometer. A recent survey found that only 1 in 3 adults who cook own a food thermometer.
Why use a thermometer? Cooking to a high enough temperature kills bacteria. From a safety standpoint, appearance isn’t a reliable indicator – i.e. a beef burger may be brown in the centre before it reaches a safe temperature or it could remain pink even after proper cooking; turkey or chicken may look done on the outside long before the stuffing reaches a safe temperature.
What kind is Best? Buy and use a reliable thermometer every time you cook meat or poultry. The best ones give a temperature reading rather than just a doneness range. A Digital Instant Read Thermometer or a Thermometer Fork are the best for all foods.
How hot should it get? Bacteria exist only on the surface of the meat – steaks and roasts can be enjoyed rare (140ºF/60ºC) or medium (160 ºF/ 71 ºC); ground meats, rolled steaks, mechanically tenderized beef must be cooked to medium; poultry should always be cooked to well done (170ºF/77ºC) – if stuffed, 180ºF/82ºC.
Where do you insert the thermometer? Take the temperature in the thickest part of the meat, away from the bone, within 1 min. of removal from the heat for thin meats and within 5-10 minutes for roasts. Insert it in the centre so that at least 1 1/2″ (4cm) of the stem or tines is in the meat and leave it for 30 seconds. When testing thin meat, such as burgers, insert the thermometer sideways and test each piece. Be sure to clean the thermometer, before re-inserting into the meat, with an alcohol wipe or hot soapy water.
A new, free booklet, “Food Safety at Home…You’re in Control” endorsed by the Canadian Partnership in Foods Safety explains about the proper use of different types of thermometers and contains a useful chart listing the correct internal temperature for various meats and poultry. Order your copy form 1-888-248-2333 visit the website at www.beefinfo.org.
Watch for the Eating for Energy segment on BCTV’s Noon News Hour!