How do you use a thermometer?
TheProbe is a precise wireless thermometer, which once inserted into the food before sealing it vacuum in an envelope, transmits the temperature to the heart to a specific APP. The latter can be installed in the chef’s smartphone, so that he can always control the temperature of the food he is preparing. Thanks to wireless technology, you avoid the unpleasant and risky need to have to pierce the envelope, as forcibly happens with the uncomfortable wire probes currently on the market. The Probe allows you to follow the food from its packaging to the service, monitoring the cooking, the subsequent abatement and the temperature return before the stacking.
It is important to underline that whatever thermometer you prefer to use, there are some small but fundamental rules to observe, so that the measures are of help to the cook.
In fact, the contribution of the thermometer depends on:
- Where the thermometer tip is positioned, where the sensor is normally placed;
- The size, shape and type of food you want to prepare. In fact, the temperature penetrates into the food from all sides, so depending on the type of cut, the temperature sensor must be placed in the inner point that reasonably will remain colder, in order to ensure that all food under treatment may have reached the temperature indicated by the probe.
Where to place the thermometer tip?
In cuts with elongated shapes, such as steaks, fillets, hamburgers, chicken breast, fish slices, etc. , it is advisable to insert it from the thinnest side, to get it about in the center to the piece to be cooked.
In the chicken and poultry thighs in general, to avoid that there are too “pink” parts of meat, the tip of the probe must be placed near the articulation of the bones, which is the point where the heat arrives more late than the thicker pulp of the thigh. The same must be done with the ribs, inserting the probe on the side where there is more meat, but approaching the bone, as the latter has the ability to slow down the spread of heat.
Large cuts of meat such as roasts and roasts, require longer treatment times than the smaller ones, because the temperature inside must reach the desired one. In addition, we must consider the fact that these cuts often take a very long time to denature the rich connective tissue. Therefore, if the use of the probe is not essential during their cooking, during the felling and the regeneration it is recommended its use, as these cuts may suffer the so-called drift. In fact, after their extraction from the blast chiller and from the regeneration bath, their interior will continue to cool down or to warm up for some more time. It is therefore appropriate to insert the tip of the probe not exactly in the center of the part to be cooked, but at about 3/4 of the diameter, so that the end of the process is indicated a little before the actual thermal penetration (negative or positive) up to the center of the product, considering that the thermal drift will subsequently lead to the arrival of temperature up to the heart of the product.
Try it!
