Barbeque is probably one of the most popular dishes, especially during picnics. For some reason, grilled food taste differently, albeit more delicious. You can enjoy outdoor cooking, even when you are not camping. Backyard barbeque is one good way to bond with your neighbors, friends, classmates, colleagues, and other people. Waiting for the food to be cooked over charcoal or wood is as enjoyable as eating it.
You might love barbeque so much that you think having an outdoor cooking thermometer handy will be unnecessary. You might not be aware of it but you do need an outdoor cooking thermometer whenever you will have barbeque.
The Food and Drug Administration of the United States of America warns about bacteria in food that may cause illness or worse, death. When food is not properly cooked, the bacteria remain and multiply at a very fast rate. This is why you need to have an outdoor cooking thermometer with you whenever you are planning barbeques or camping.
You might think that bringing an outdoor cooking thermometer is a bit cumbersome. But having a cooking thermometer is the only way to check whether the food has been cooked in the right temperature.
Of course, you must ensure that the cooking thermometer you are using is calibrated correctly. Most outdoor cooking thermometers come with instructions on proper calibration. As soon as you have purchased an outdoor cooking thermometer, read the accompanying manual for more information on calibration.
When you are measuring the temperature of the food, you must put the outdoor cooking thermometer at the fleshiest, e.g. breast in chicken, lean part of pork chop or steaks, etc. Do not place it near bone or fat, because you will not get the accurate temperature of the food. Proper calibration and placement of the outdoor cooking thermometer is essential to its accuracy.
The United States of America’s Department of Agriculture recommends using outdoor cooking thermometer. The thermometer is important in helping you decide if the food or dish is already cooked.
Some recipes contain instructions such as “cook until golden brown,” which simply means that you should rely on the color of the meat to gauge whether it is cooked or not. The Department of Agriculture says that you should not depend on the color of the meat too much. Certain factors such as freezing, thawing, temperature, meat type, etc. affect the color of cooked meat.
Some meat may only be brown on the outside, but remains uncooked inside. This is especially dangerous because of the bacteria. Using an outdoor cooking temperature will definitely tell you when the piece of meat is ready to be eaten or not.
So the next time you prepare for a barbeque, camping trip, picnic, or any outdoor activity, be sure to have an outdoor cooking thermometer handy. You will be able to enjoy the food more if.
