Ovens have slight variations. After wasting money on a few rounds of undercooked chicken, I quickly learned that my oven occasionally needed a few minutes longer than stated in the recipe.
Enter the meat thermometer!
This handy little kitchen gadget is worth it’s weight in gold. With the amount of undercooked food I wasted, it’s so nice to be able to feel sure that I’m feeding my family fully cooked food. Really. If you’ve ever undercooked meat and suffered a bought on the porcelain throne… you need one.
I was given a free thermometer to test out myself in exchange for a review. This digital thermometer by Chef Rimmer has saved my butt a few times.
How does it work?
Just a few easy steps.
- Obtain your own meat thermometer. Mine is on Amazon for $29.99, you can view it here.
- About 5 to 10 minutes BEFORE the end of the recipes’ cooking time, remove the dish from the oven.
- Push the thermometer into the center of the meat. Try to steer clear of bone and of popping through to the hot pan.
- Read the temperature and compare to the cooking chart below. If it’s at the temperature required, you’re set! If it’s a few degrees below, pop it back in the oven for 10 more minutes or longer if more significant.
- Keep your thermometer clean, but do not submerge in water.
That’s it! Super easy to use and takes the guess work out of it.
I love my Chef Rimmer thermometer because it reads instantly and can be reused over and over again. The display is super easy to read and as soon as you stick it into the meat, it displays the temperature. I have used it for almost every meal. It includes a cover for the thermometer so you can stash it safely in a drawer without it getting bent or damaged.
Here’s a video review I did of the Chef Rimmer thermometer:
And here’s a freebie for ya. Feel free to download and share, or print it out for a cheat sheet!