Use your thermometer for more than meat

 Portuguese sweet bread

Most cooks have a meat thermometer and many of us are equipped with an instant-read version like the Thermapen. It’s essential for taking the temperature of steaks, chicken, and other meats to ensure food safety and avoid overcooking. You shouldn’t limit your temperature taking to meat, however, says Bonnie Berwick of The Washington Post

Just like meats, most baked goods like breads, rolls, cakes, and quick breads are best when cooked to a specific internal temperature. Professional chefs use thermometers to check these items, so why shouldn’t we? Egg-based dishes like custard and quiche also benefit from having their temperature taken. While visual clues are helpful, it’s easier to cook to a specific temperature than to wonder if your spoon is leaving the right kind of trail on the bottom of the saucepan.

The article includes a guide to temperatures for specific foods,including a variety of fish, different types of baked goods, egg dishes, casseroles, and potatoes. Some cookbook authors will specify the internal temperatures for dishes. Peter Reinhart is one; he specifies which temperatures are right for different types of breads, like the Portuguese sweet bread from The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread pictured above. 

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  • wester  on  February 20, 2017

    Thank you. It looks like a good idea, I've bookmarked it.

  • hillsboroks  on  February 20, 2017

    These type of handy information posts are like the icing on the cake for me! I already love EYB for the multitudes of ways it makes my life in the kitchen easier and better but getting these types of posts are delightful. I printed out the list for me, my daughter, daughter-in-law, sister and cooking friend.

  • debkellie  on  February 20, 2017

    Quite agree – have been wishing more "professional;" cook book authors would adopt that for a long time , no more so than this weekend making "Great Cake" from AGT.. ingredients cost a fortune .. instructions basically said – "cake will take 4 – 4.5 hours, when skewer comes out clean its done, it will still have a wobble" .. well the skewer was clean, the wobble was there .. and guess what it sunk.. a temperature would have avoided that!!!

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