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http://www.thekitchn.com/feedburnermain

Dry turkey, bloody roast beef, cold-in-the middle lasagna … it happens. But it doesn’t have to! Use a thermometer and cook your meatloaf or your lamb chops or your salmon to the perfect degree of doneness. Never again serve pork chops that are so overdone they have to be doused with gravy. Find out just how tender chicken breasts can be. And stop wondering, once and for all, whether or not the turkey is done! (If you want to get technical, there are even perfect temperatures for banana bread and pumpkin pie.)

There is no shame in using a meat thermometer. It doesn’t make you a lesser cook who needs a piece of equipment to back up your instincts. In fact, nearly every professional chef uses a meat thermometer, and they’ll suggest you should too. Once you start using a thermometer, you’ll never want to cook without one again.

Why You Should Trust Our Gear Pro

For more than 30 years, I was in charge of testing and reporting on everything from wooden spoons to connected refrigerators at the Good Housekeeping Institute. I’ve walked the floors of every trade show and read every new product release for longer than most digital publications have existed!

My street cred? I also worked as a chef in New York City restaurants for seven years.

I’ve tested, used, and played with nearly every piece of kitchen gear (including thermometers) to come on the market for years. When it comes to gear, it takes a lot to impress me, and I know what actually works.

Picked by a Pro. Tested by Real Home Cooks.

I’ve tested what feels like every thermometer on the market (at all the price points, low to high!) and these are my all-time favorites. But you don’t have to take my word and my word alone, either. Kitchn editors — a unique hybrid of professionals and home cooks, who develop and test great recipes in real home kitchens — and real Amazon shoppers weighed in on some of these picks too, testing my favorites in the context of their actual home cooking.

After all, when it comes to kitchen gear, what matters is that it works for a home cook — not just that a chef endorses it, or that it passed some high-flying bar in a sterile test kitchen. You want gear that is, above all, practical, long-lasting, and mindful of real cooks, real kitchens, and real budgets.

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