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Post by BBQ Butcher on Feb 9, 2015 5:45:33 GMT -5
I've been using a food thermometer for about 20 years and can't stress enough how important it is to use when cooking meats, especially poultry and casseroles with meat. They are inexpensive and worth their weight in gold. I do take exception with the article saying that "cook chicken to 165°". I cook breast meat to 165°, but I've never been happy with a drumstick or thigh that's been cooked to that temperature and I take those to 180-185° to get rid of the "pink". Another handy tip is to keep some alcohol swabs nearby to clean the tip of the thermometer after using or between taking internal temps of different foods you are cooking at the same time. As mentioned, a refrigerator thermometer is important to make sure all your cold food is cold enough. You can buy one at the hardware store for less than $5.00 Most Consumers Don’t Use Food Thermometers Despite Importance to Food Safety
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