Everyday Use for Your Thermapen

Everyday Use for Your Thermapen

Whether you’re setting off for university having never cooked a sausage in your life, or you’re seasoned at whipping up a quick plate of bangers and mash, you can never be too careful when it comes to cooking meat.

Weekday meals are often a flurry of batch cooks, last night’s leftovers and speedy recipes.  If you’ve experienced a table full of hungry children banging their cutlery on the table, willed the microwave to zap your leftovers faster after a long day at work, or made a meal for your six hungover housemates during freshers’ week, you’ll know how difficult preparing dinner when you’re busy or tired can be.

The safe internal temperature for cooked sausages is 71°C.

This is why it’s extra important to check your temperatures. Having a Thermapen in your kit will come in handy more than you think, meaning that everyday occasions like forgetting to set the timer on your cottage pie or worrying that your reheated rice is not piping enough are more easily rectified. Using your finger to probe your dinner might tell you if it’s a shrieking hot! or a solemn not ready, but it won’t tell you if your sausages are an optimum of  71°C, or if your leftovers have remained at 75°C for  a secure 30 seconds.

The safe internal temperature for cooked chicken, turkey and duck is 74°C.
Reheated food should reach a minimum temperature of 75°C and be held at this for at least 30 seconds.

 

For a full guide to recooking food check out ‘How to Safely Store & Reheat Your Leftovers’.

 

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