How to Read a Cooking Thermometer
You always need to make sure that you're reading your cooking thermometer in a very particular way for the most accurate results. Read a cooking thermometer with help from a classically-trained chef with experience in both World class restaurants and private dining companies in this free video clip.
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Hi. I'm Farm-to-Table chef, Teca Thompson, and today I'm talking about how to read your cooking thermometer. So the first thing I learned in culinary school is how to calibrate my cooking thermometer to make sure that we know what it is at, so it's reading the proper temperature. So, here I have very down water and we know that freezing is 32 degrees. So, by sticking it in ice water I can tell if it's properly calibrated. And if it's not, I can reset it. So we'll just stick it in, most of them will read the temperatures between you know, in about ten seconds. OK. And then once I have it at 32 degrees I know I'm great. My thermometer's ready to go in and it's calibrated. So, the great thing about modern day thermometers is that first of all there's a wide range of them. There's digital, there's hand held, there's ones for carameling candy. But most of them are very self explanatory and not only that they come with suggestions for temperatures of cooking of whatever you're going to be cooking on the side or on the face of them. So you want to make sure to always cook whatever you're cooking to the USDA regulations and to always make sure to thoroughly wash and store your thermometer after you're done with it. And that is how you read your cooking thermometer. I'm Teca Thompson, thank you for watching.