How to Use a Fork Thermometer

Meat is very tricky to cook. From red meat to poultry to fish, from rare to well done, finding the perfect temperature can seem like an impossible task. Your best solution is to use a fork thermometer. Not only will it give to the temperature; but it will keep the sweet juices of your meat inside until carving. Read on to learn more.

Instructions

Difficulty: Moderately Easy

1. Purchase a high quality fork thermometer. It will help take your recipes to the next level. An exceptional fork thermometers are the "Chef's Fork Pro Meat Thermometer" by Brookstone (voted number 1 by the Wall Street Journal.) Another wonderful fork thermometer is Rainproof Grill Fork Thermometer available at the Sharper Image.
2. Check the temperature for your specific meat. There are many tables online, which will allow you to plug in the variety of your meat, size of the cut, and how "done" you would like your recipe. This will give you an ideal temperature for the center of your meat.
3. Turn on your Fork Thermometer and set the meat type and temperature for your specific recipe. Each Fork Thermometer is slightly different, but those ones mentioned above have an on/off switch and then well marked buttons to help you make the aforementioned selections.
4. Cook your meat for slightly less than the desired amount of time according to the recipe. Then remove your dish from the oven.
5. Insert the tips of the fork thermometer into your meat. Be sure that it is not touching the bone for a specifically fatty area. Aiming for the center is the best policy.
6. Hold the fork in place for several seconds so that the fork thermometer can get an accurate reading.
7. Determine if the reading is in line with your desired temperature of meat. If it is, you are done with your recipe. If not, your meat will need a few more minutes in the oven or on the grill.

Tips & Warnings

• For red meat each 10-degree span marks another way the meat is "done" starting at 120 degrees. So, after you stick in your fork thermometer, look for 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well and anything greater than 160 degrees for well done.