Label
All
0
Clear all filters

Josceline Dimbleby

Using a Meat Thermometer

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
One way of ensuring thoroughly cooked meat is to use a meat thermometer, shaped like a metal spike. Using one certainly takes all the guesswork out of calculating the roasting times.

Different meats are cooked at certain temperatures. Stick the thermometer’s spike into the thickest part of the joint. While the joint is roasting watch the dial move up until it reaches the required internal temperature (see charts). Or, insert the thermometer towards the end of the estimated cooking time to check the temperature inside the joint.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title