FOOD TECHNOLOGY

Detailed explanation-1: -Never measure the temperature near the bone-the bone is always the coldest part of a steak. If you cook a pork shoulder bone-in, the bone conducts heat deep into the interior. To tell if a roast chicken is done, always measure in the center of the dark meat-and stay away from the bones!

Detailed explanation-2: -Place the Thermometer Correctly For the most accurate reading, place the thermometer into the thickest portion of meat, avoiding fat and bone. You’re looking to find the lowest internal temperature-that’s the most accurate temperature for the core of the meat.

Detailed explanation-3: -Since the semiconductor is in the tip, thermistors can measure temperature in thin foods, as well as thick foods. Because the center of a food is usually cooler than the outer surface, place the tip in the center of the thickest part of the food. Thermistors are not designed to remain in the food while it’s cooking.

Detailed explanation-4: -Your meat will be juicier and more tender The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn’t dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.