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Cooking encyclopaedia Equipment

An instant-read thermometer

Also called probe thermometer

The one tool that replaces guessing with knowing.

What it is

Insert it into the thickest part, away from bone and away from the pan. Check it occasionally in ice water, which should read 0 °C, and in boiling water, which should read about 100 °C at sea level.

Why it works

Every safety figure and every doneness figure is a temperature, and no other method measures it. Colour, juice colour, firmness and time are all proxies, and all of them are wrong often enough to matter — especially on poultry, thick joints and anything stuffed.

When to use it

Roasts, poultry, thick steaks, bread, deep-frying, custards, sugar work, reheating.

What goes wrong

Measuring in a thin edge; touching bone or the pan, which reads far too high; never calibrating; opening the oven so often that the reading is the only thing cooking.

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