Classification of Cooking Thermometers

For all cooking methods, including grilling, the temperature of the food is the most important indicator. Once we know the temperature, we no longer need to ask the most famous question: "Is it done?" If there is one single piece of advice that can be given to a grill chef, it is to use a good quality digital Thermometer. Many bricklayers say that the temperature can be determined by trying the grill by hand, and maybe some people can do it. This is very difficult for most people because everyone responds to heat differently.

In 2014, Consumer Reports in the US tested hundreds of chicken breasts from across the US and found that almost all were infected with bacteria -- half of which were antibiotic-resistant. As scary as it sounds, the good news is that these germs can be eliminated. As long as the chicken is cooked to 71.1 degrees Celsius and above, these bacteria can be eliminated. Determining the degree of doneness of food, not relying on a thermometer can only rely on guesswork. Cooking without a good digital thermometer is like diving without a speedometer, punching furniture without a tape measure, and inflating without a barometer. Thermometers are inexpensive, fast, and accurate, and the investment in a few good ones is well worth the money. Nothing will improve your culinary skills faster.

Baking thermometers include the following: oven thermometers, electronic probe thermometers (with and without wires), infrared laser thermometers.

Each specific use is also different. The oven thermometer is generally used to test and monitor the temperature in the oven.

Electronic probe thermometers are generally used to measure fermented dough, boil sugar, adjust the temperature of chocolate, etc. The ones with wires can also be extended into the oven to measure the temperature.

At the same time, the probe or infrared laser thermometer can also be used to measure milk temperature, water temperature, oil temperature, barbecue and so on.