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Cooking or meat thermometers take the guesswork out of cooking, as they measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly.
A cooking or meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves and egg dishes. I use it also for testing my home baked breads.
If you don't regularly use a thermometer, you should get into the habit of using one. A thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O 157:H7 have been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness.
I, Linda Stradley, personally use the Thermapen Thermometer.
The Thermapen thermometer is used extensively worldwide in hotels and restaurants, however it is also popular with the home cook. Chefs swear by it. It is easy to store in your pocket while cooking.
Linda Stradley is a cookbook author, culinary historian, web site editor, and internet entrepreneur who has been publishing her culinary website What's Cooking America since 1997