Tips on How to Choose, Use, Squeeze and Juice a Lemon

Last updated on December 10th, 2019 at 05:20 am

Lemon and Limes are beautiful ingredients given to us by nature. Besides salt, there is hardly an ingredient we use in the kitchen more than lemon juice.

We can get much more from lemons and limes if we squeeze the juice. However, selecting the right citrus fruit and choosing the best ways of squeezing citrus juice from them can be a significant challenge to some of us.

If you are not careful, the squeezing process can be tedious and cumbersome, as your hands can get sore and stingy.

Equally, having the wrong choice of your fruits can bring more dissatisfactions and disappointments in the kitchen.

In this post, we have narrowed down general tips ranging from effective ways of choosing and using lemons.

Before going into details, let’s look at some of the most effective ways to choose and use lemons.


Effective Ways and Tips to Choose and Use Lemons

Since lemons are naturally available, they can be quickly picked from lemon trees. Like in the US, where Lemons are abundantly available, you find that people often buy them from the store.

So, whether buying them from the store or picking them from trees, we have guidelines that will help you to end up with the right lemon in your kitchen to avoid dissatisfactions and disappointments.

They are few things to consider to determine the best pickings. Below are kitchen tips to choose and use lemons.


How to Choose Lemons

How to Choose Lemons

The Skin Looks

What we want from a lemon is beneath its skin. However, the skin plays a prominent role when it comes to determining the best pick.

To have ultimately unharmed juice, be sure to pick lemons whose skins are not wrinkled or blackened. Look for a shining skin with little stains.


The Skin Color

A good lemon has a bright yellow sunshine color. It’s vital to remember that lemons ripe slowly so it will be the best choice to pick ready to use Lemons.


Size and Weight of the Lemon

It is advisable to buy smaller lemons, which can save you labor. When picking, use your hands to weigh and compare several lemons. Prefer to pick large lemons as they are arguable to be carrying lots of lemon juice.


Type of Lemon

If you want to use your lemon for zest, it’s worth to pay extra cash on Meyer or Organic Lemons. They are a bit expensive, but they are more flavorsome and juicy meaning you will need just a few for your task.

On top of this, be careful when choosing organic lemons as they are much more vulnerable to mold since they are not treated with fungicide wax. Avoid lemons with soft sports.



  • Pick lemons that have a smooth and shining texture.
  • The thickness of the Peel
  • Pick lemons that have a thin and smooth peel so that you find it easy when squeezing the juice.


How to Use Lemons

How to Use Lemons


Used to Add a Tasty Recipe

Lemons have myriad ways of uses in the kitchen. As a natural ingredient, their uses include flavoring pastry creams to ensure a tasty recipe.


Used as a Medicinal

It can also be used as a medicinal tool. The anti-inflammatory formula of lemon fruits acts as natural remedies. Diluted lemon juice can serve as a disinfectant when applied to wounds.


Used as a Cleaning Detergent

Lemon fruits can also be used as a naturally effective and less expensive household cleaner. It contains a strong acidity which has antibacterial properties and powerful cleaning elements. It is ideal for cleaning and disinfecting kitchen or bathroom.


Tips for Squeezing the Most Juice from Limes and Lemons

Squeezing the Limes and Lemons


After picking your right bucket of citrus fruits, you will want to squeeze out every last drop of juice. These tips will help you to get the most juice out of your limes and lemons.


Warm Up Lemons and Limes

Warming up helps citrus juice flow more easily hence making you have more juice. This can be done by 15 to 20 seconds on high in a microwave, especially when you are taking the fruit directly from the fridge.

Alternatively, you can also place them in a bowl containing warm water until the peel soften. After warming, let them cool for a minute before juicing.


Role Limes and Lemons Against a Hard Counter

Rolling helps to soften the flesh and make it easier for the lemon and lime to release the juice when you squeeze them.


Use a Reamer

One of the most efficient ways to get the juice out of your limes and lemons is by use of hand reamer. The sharp edges of the reamer help in breaking the membranes and release more juice.


Cutting Lengthwise

If you opt to use a reamer, cutting your fruit lengthwise makes it easier to hold and squeeze. Cutting also helps to cut through some of the section membranes hence extracting more juice.


Perfect Ways to Juice a Lemon

uice a Lemon

The most common method used to juice a lemon is squeezing by use of hands, but this task can be messy and sometimes tiresome especially if you need to deal with a vast amount of lemons.

The following are perfect and economical ways to juice a lemon.


Use of Citrus Squeezer

Citrus squeezers such as juicers provide favorite ways of juicing a lemon. The juicer works like a garlic press. It is featured by small holes in the wall which allows only juice to come out while trap pulp and seeds inside.


How it Works

Put your lemon half in the wall of the citrus squeezer, cut-side facing downwards, and squeeze its two levers together.

This method ensures that you obtained unharmed juice as opposed to using hands, since its clean and tidy process.

Be careful when choosing your citrus squeezer as they are designed for specific citrus fruits like lemons and limes.


Use of Handheld Lemon Reamer

Handheld lemon reamers are designed with a cylindrical handle on one end and sharp blade on the other.


How it Works

Hold your half cut lemon on the one hand and the reamer in the other, twist with your wrist to pierce the lemon flesh until all the juice is extracted.

This method is ideal if you have a small budget. However, if you are targeting to extract plenty of juice, this method may not work well for you as it involves a lot of twisting and pressing which can be tedious.


Frequently Asked Questions

FAQ about Lemon and Limes


Q: 1. How long does lemon and lime fruits last?


Ans: Fresh lemon and lime fruits have a relatively long shelf life. Although, after purchasing them, there are a variety of factors that determine their lifespan.

When properly stored, fresh lemon fruits can last up to 4 weeks on the counter. Alternatively, when you store them in a refrigerator, they can last to one to two months.

Cut lemons and limes can also last up to four days on the counter and can take a maximum of three days if stored in a refrigerator.


Q: 2. How long does lemon and lime juice last?


Ans: Lemon and lime juice in resealable bottle or plastic squeeze last for up to six months when stored in a refrigerator.


Q: 3. What is the best effective way to keep my lemon fresh for a long period?


Ans: To ensure fresh lemon for a long period, seal your lemons in an air-tight plastic bag and store your them in a fridge. Alternatively, you can put them in a bowl of water and pop it in the refrigerator.


Q: 4. What are the most common recipes that go well with lemon?


Ans: Recipe with lemons include:

  • Elderflower lemon cake
  • Roasted chicken thighs with fennel and lemon
  • Garden potatoes with fresh spinach and lemon
  • Braised coconut spinach and chickpeas with lemon


Q:  5. How often should I use lemon juice?


Ans: As long as you use it with the right recipe, you can use at least once per day. Be careful since excess lemon can accelerate body detoxification.


Final Verdict

Other than salt, citrus juice is one of the necessary kitchen essentials one can have. From adding flavor to recipes and dishes to garnishing drinks and cleaning, citrus juice plays a significant role in the house. Its medicinal values are also exceptional.

As a result of these benefits, we believe that having the right selection and obtaining an ultimate juice most effectively will largely determine the magnitude of these benefits.

This tips will guide you to achieve your desired goals. They will help you to enjoy the adventure of having citrus juice as part of your ingredients.


The Secrets to Making Homemade Sausages Using Sausage Stuffer

Last updated on December 10th, 2019 at 05:20 am

Why make sausages at home when you get it for a few cents in the stores?

I have always been a purchaser of manufactured goods myself and sausages were no exception.

However, being fortunate enough to witness discarded meat reused again to prepare store-sausages, I started believing in the world of ‘do-it-yourself.’

Living in today’s world, there is an increasing amount of workload that needs to be taken care of. And hence, comes the advancement of technology to the rescue:

The sausage stuffer. It is not just easy to use, but it saves a humongous amount of time and effort.

The results are excellent and many times better than those store-sausages, packed with fillers and junks.

Cooking homemade sausages is not rocket science: All you need to do is grind the meat and season it, the rest of the job, leave it to the pro- the sausage stuffer.


How to make homemade sausages using sausage stuffer?


Firstly, use cold meat to make the paste and season it well with your excellent flavors. Meanwhile, soak the casings in warm water.

Now, apply a generous amount of vegetable oil on the stuffer tube so that the casings won’t stick to the tube.

Tie the ends of the casings or clip it up with twines and pierce some air-holes right around the terms of the casings.

You have some to choose from, that includes Vertical or Horizontal sausage stuffers and Horn Sausage Stuffers.

Now, if your stuffer has a foot switch, the work is half done since you have your hands free to check on your sausages.

However, having a hand button might require insignificant assistance to press the button while you have your hands unreserved for keeping a check on the delicacies.

Slowly, the meat will come out of the stuffer. Just whorl the sausage for two-three times after the required length of the sausages has come out.

Keep stuffing the stuffer with the seasoned meat and keep whorling the sausage as it comes out. But remember, you don’t want to whorl the sausage in the same direction every time since that will cause the stuffing to spill.

Also, that would be silly since you would be undoing the job you did in the first place.

Give it a right swirl. Give it a left whirl, lo and behold, you have your sausage ready to get cooked in just a few minutes.

make sausages

Cook the sausages in olive oil for about twenty minutes.

Keep tossing it while you cook to make sure nothing burns except the sales of the inedible store-sausages. You can also freeze your sausages if you wish to feast on them over the next few days.

Making your sausages at home ensures that you don’t eat junk meat and spices.

The sausage stuffer is like a cherry on the cake that makes the job easier. Amidst the market full of packed trashes, do not withhold yourself from tasting these drops of heaven.

Eat clean, eat healthily.

How To Choose Bread Flour and Pasta Flour

Last updated on December 10th, 2019 at 05:21 am

Did you know that there were a right and wrong flour for baking? While an experienced baker may know the answer to this question, a hobbyist may not know that there is a difference in the flour.

There are several types of flour in the available. They are not all the same and using the wrong flour in your baking recipe can lead to a baking disaster.


Brief Analysis of Bread Flour and Pasta Flour


Bread Flour

It is from wheat flour and is responsible for raising and structuring your bread. There is a significant use for bread flour, and that is bread to make.

This type of flour comes from wheat that is high in protein and low in starch. The high protein content helps to make gluten, which gives the bread structure.

Bread flour can be enriched. Some bread flours contain barley flour which gives the bread a nutty or malty taste.


Pasta Flour

It is most closely related to all-purpose flour and can impart dandruff to any product with which it is baked.

The most common are cakes, biscuits and of course pastries. Is finer in texture than all-purpose flour, but it is not as elegant as cake flour.

This flour is generally distributed to commercial bakers, contains a lower gluten content and is mainly made from common wheat.


How To Choose Bread Flour For Bread Baking

How To Choose Bread Flour For Baking

You have decided to accept the challenge of baking your bread! Congratulate yourself on the decision. Now you ask yourself which flour I use.

There are so many different types of flour in the market, what do I choose? To make the delicious bread we all love from the bakeries or restaurants you need bread flour.

Not the all-purpose flour we all have in our kitchens. Bread flour is very easy. It does not have all the ingredients that regular all-purpose flour has.


Know and Choose Between The Types

The grocer in your area probably has several types of flour in stock. So, which one should be used for baking bread? It depends on the recipe.

In case of doubt do not make any changes and the recipe should go out well. If the recipe requires bread flour, do not apply all-purpose flour.


  • All-purpose flour

All-purpose flour lists the list of flours that you find in the supermarket. It is the most popular type because it can be used in almost any recipe that calls for flour. Use all-purpose flour if you are not sure which type to use.


  • Even rising flour

With self-rising flour, propellant and salt were added during processing. Do not use in a self-ascending way unless it is required in the recipe.

The additional propellants cause the dough to rise too much. Even rising flour loses its power over time. Make sure you use it within six months of purchase. Store all flours in a dark, cool place.


How To Bake Bread

How to bake bread

  • Use Yeast

The simplest type of yeast is active dry yeast. It should always be fresh, so watch out for the expiration date of the packages.

Having and using fresh yeast is essential because you want the bread you make to be fresh too. For the water, you have to have just the right temperature.

Water is used to dissolve the yeast and to give it a mixture of yeast and flour. To get the right water temperature, get a thermometer.

The temperature should be between 110 – 115 degrees after the yeast has dissolved in the water. For a flour-yeast mixture, the temperature of the liquid must be between 120 and 130 degrees.


  • Add Flour

For the finished product to have the right quality, you must choose the right kind of flour. One of the best types of flour to serve your bread is bread flour.

Bread flour can make the best kind of bread. It has a high content of protein or gluten. Gluten is essential because it can give your bread a unique texture.

Gluten helps the dough to stretch in the form of a net. When the yeast is fermented, air bubbles try to develop. She is caught with gluten.

All-purpose flour can also be used to make the bread. Cake flour is not recommended because it does not contain much protein.

Your bread will not bake appropriately because the cake flour is not strong enough to handle the gas pressure from the yeast.

Whole-wheat flour does not have enough gluten to justify a loaf of bread. You need to include all-purpose flour or bread flour to structure it.


  • Using Liquids

Depending on what type of liquid is used in the dough, it is determined how it comes out. If you use water, the crust will be sharper, and the bread will taste more of wheat.

If you use cream or milk, the bread will have a richer taste and texture. With cream or milk, the bread will turn brown faster. The dough contains more sugar and butterfat.

When orange juice is added, it will still be sweet and will help kill the strong taste of the wholegrain effect.


  • Fats

If you use shortening, oils or butter, the bread has more flavor. It is not a good idea to use margarine or beaten butter because they have water.

Water is also present in low-fat products, so they are not good either. Your loaf of bread will not hold up very well.


  • Use eggs

Your bread dough will have flavor when you add the eggs. Eggs also give the dough fullness and color. Eggs give your bread a good taste.


  • Add salt

Whenever you make bread, you should always add salt. Salt helps with how the yeast is developed and the bread will not do more than increase it.

The bread will also have good taste. Of course, some people would prefer not to use salt. You can substitute it with items such as yogurt to allow the bread to rise usually.


How To Choose Pasta Flour For Pasta Making

How to choose pasta flour for pasta making

Just like bread baking flour, you have to select the best past floor. So what to consider when picking pasta flour? Below are some of the consideration


Protein Content

When one thinks about the differences between different flours, one notices the protein content and thus the amount of gluten.

It jumps on me that I did not generally have an opportunity to examine gluten here on Fine Cooking, and I adore talking about gluten.

In fact, it’s rarely inappropriate to be with me at a mixed drink party, and I do not have a terrible time to discuss gluten.

Wheat and the flour we make of it is the exciting source of some proteins called glutenin and gliadin. If you combine these two proteins with some water, they will solidify into long strands of gluten.

Gluten gives our wheat flour based products the structure and quality and is the motivation behind why wheat is so mainstream of a crop.

Harold McGee tells us in On Food and Cooking that the Chinese call gluten “the muscle of the flour,” which is an incredibly incredible state of mind.

With gluten, you can complete two things: lengthen your blend and shape it. Glutenin gives gluten its elasticity or flexibility.

Gliadin gives gluten its ability to hold a shape or flexibility. Depending on how you have your dough will either be more dynamic.

For example, if you have applied a bread mixture, the glutenin will be incredibly dynamic, and in this way, any extension that you make will correctly set the right back.

If you let the dough rest for 20 minutes or something similar, the glutenin smoothes, and in this way, you can use the gliadin to form and hold the mixture.



However, if you need a specific texture, you need to consider balance. Gluten gives the cooked food a certain amount of strength.

For this reason, you have to hold back the mixture you are making with biscuits, and for cakes, you must use a low-protein flour.

Moderately little of the liquid volume is water, so you can turn everything into a wet player, with less gluten being formed.

In any case, nothing is as simple as just “gluten content”. After all, semolina is a wheat flour made from durum wheat, one of the high protein types of wheat used in many pasta products.

In any case, it is a coarser grain, which means that it does not provide as much gluten as a fine-grained durum wheat flour with a similar amount of work.

However, it is a tiny granule that makes working with the mixture to a greater extent a task, and it will give the pasta a good surface when cooked.

Her request, however, was, “What would a handcrafted pasta, semolina, or conventional wheat improve?” What I say, “What do you like?”

Fresh pasta is not necessarily superior to dried pasta, and it merely has a different surface and a different taste. Everyone is exceptional for different things.

If you would not mind the extra work with semolina, and you like your surface, then the semolina is prevalent.  All in all, it would not take much to make a lump with more refined flour.

If you are looking for a more delicate surface, the approach is more sophisticated. No doubt it depends on what kind of state of mind you are in.



No matter what you bake, pay attention to the type of flour in the recipe. It is essential for the result to use the right kind for the job.

The names make it easy to remember which type to use. Use bread flour for making bread, pasta flour for making pasta and all-purpose flour for everyday use.

Essential Accessories To Make The Perfect Barbecue

Last updated on December 10th, 2019 at 05:22 am

Whether your grilling indoor or outdoor. You will be able to cook a perfect barbecue using the grilling equipment listed below.

You may be familiar with the need to have some of the accessories in the catalog and may not have considered the need for the other accessories. These accessories are essential for you to make the perfect barbecue:


Barbecue ForkThis

It is a necessary utensil which you will undoubtedly use if you will barbecue frequently. It is quite apparent how this barbecue utensil will be used – to flip the meat, to reposition the meat on the grill, hold the meat while it is sliced and to check if the meat is ready for serving.


Grilling Mitts

You will be able to barbecue properly if you use a pair of grilling mitts. The grilling mitts are practical accessories if you are grilling fish wrapped in foil since this will facilitate the easy reposition of the food item as well as allow you to lift it from the grill.

You can also use this barbecue grill accessory when you are repositioning, flipping and removing skewered meat and vegetables from the grill.

When you are brushing the meat with marinade, you can use grilling mitts to avoid getting singed by the fire. However, this will only be effective if the grilling mitts are fire-retardant


Brushes for Basting

You will recognize the need for brushes for basting to properly barbecue food that takes a long time to cook. It is essential for you to have a number of this accessory to prevent the flavors of the different food items from mixing with each other.

You may also need a few brushes for applying oil into the grill before you start cooking. An adequately oiled grill will prevent the food from sticking to the grill.


Brush for the Grill

Since this grilling accessory is essential, the kind of grill you have, whether cast iron or porcelain, will determine the type of brush you will get, either a steel brush or one made of brass.


Tongs for Grilling

You can quickly flip sausages, burgers, hot dogs and tortillas using tongs for grilling. It will also facilitate the repositioning of the grates and the charcoal on the grill. You can use this grilling utensil in both charcoal and gas grills.


Wide Spatula for Grilling

In certain grilling situations, tongs may not be useful in repositioning or flipping food because they might crumble.

The ideal tool to use at this point is a wide spatula for grilling. It is a perfect tool for moving hamburgers and similar food that will quickly crumble.

The utensils for grilling enumerated on the list are considered to be essential. However, there are many other grilling accessories that you may find appropriate for your needs. You can easily explore the net for other items that you think you might need.

Defrosting Meat: Using Refrigerator, Cold Water and Microwave

Last updated on December 10th, 2019 at 05:22 am

When you want the juicy rib-eye steaks to form part of your weekend meals, you can hardly wait.

However, you do not have many options if these foods are frozen and you plan to cook them in the shortest time possible.

Defrosting should be your next thing. Do not be attempted to leave your food to thaw on top of the countertop unless you want to risk food illness.

When food is left in the danger zone of 41°F to 135°F temperatures, bacteria multiply at a fast rate.

On the other hand, cooking frozen food is the last thing you can think of because of the frustrating results. The overall loss of quality, taste and the resulting watery protein are a huge turnoff.

Well, even though most of us are addicts regarding stocking frozen beef, sausages, fish and other foods, we need to take some special care when defrosting these foods.

Don’t be tempted to use hot water to thaw your beef steak just because you lost your patience; it is not safe. There are three options you can consider when you plan to thaw meat safely.


Using a Refrigerator

Sometimes you want to take your time and plan your barbecue or get-together in the best way possible without rushing.

Well, if you don’t plan to make several trips to the store, you will defrost your stocked ground beef, fish, sausages and more.

If that is so, the ultimate and safest way to achieve even and consistent meat thawing is by use of a refrigerator.

However, this method of defrosting meat is ideal when you are patient and plan to cook the meat in the next one or more days.

The number one reason as to why people prefer this method is because, once the food is fully thawed, you can cook it a day later or two in case there is a change of plans.

Pork, beef, veal, and lamb can remain in the freezer for the next 3 to 5 days.

For the next one or two days, poultry, ground meat, and fish can be kept in the freezer and remain safe for consumption.



Once you are okay with the time taken to thaw meat in a refrigerator, follow the following steps:


  • Place the meat to be defrosted on a sizeable sturdy plate and place it in the freezer. If the chunk of meat, roast or turkey can’t fit on a plate, use a large pan.


  • The purpose of doing this is to prevent moisture from the thawing meat from falling all over the freezer’s interior.


  • Do not remove the plastic packaging. It guards the beef being defrosted from any possible debris. Also, remember to poke the meat and turn it over to monitor the thawing process.


  • When the meat is fully thawed, do not touch it before washing hands. Adhere to hygiene practices to avoid contamination.


  • You may cook the thawed meat right away or refreeze it for later cooking.


Using Cold Water

This method is ideal when you want to get dinner ready in less than an hour or so. It is much faster compared to defrosting by the use of a refrigerator; the only downside is that it requires much attention.

Within an hour, you will defrost 5 pounds of meat while large cuts will thaw in 2-3 hours.

You have to monitor the thawing process to ensure the water used doesn’t get warm and result in the multiplication of bacteria. Additionally, once the food is fully thawed, it has to be cooked immediately.




  • Place your meat cutlets or chunk of steak in a leak-proof re-sealable bag. The purpose for doing this it to keep the food free from any bacteria that may be present in the water. When meet absorbs water, overall quality may deteriorate.


  • Press the re-sealable bag to remove the trapped air. In case the food is packaged in plastics, do not remove it.


  • Next, submerge the sealed meat in a bowl of cold tap water. The meat will thaw entirely over time.


  • However, remember to check the bowl after half an hour and refill when water starts to get warm. Water should remain he kept cold and fresh at all times.


  • When the meat is fully thawed, cook it immediately. Unlike the case with defrosting meat with a refrigerator, you cannot keep the food long after it is fully thawed.


  • If there is a change of plans, the only alternative you have is to refreeze the food after it is thoroughly cooked.


Using a Microwave

It is the fastest defrosting meat method. The downside of this method is that you have to cook the food immediately. Caution has to be taken not to use the wrong defrosting settings.

It is highly advisable to keenly go through the user’s manual before utilizing this feature.  If you are not careful, you may end up with partially cooked food.

Remove the plastic packaging and place the meat on a clean microwave-safe plate.

Defrosting plastic-wrapped meat in a microwave will result in moisture retention. It will cook some parts of the steak and affect the overall dish quality.

It is always advisable to place small cutlets in the center of the plate and large pieces at the center to avoid cooking the food in the microwave.




  • Remove the plastic packaging from the food


  • Place the meat on a large microwave-safe plate. Avoid using the Styrofoam trays that comes with frozen meat, and they are not microwave-safe at all.


  • Place the plate in the microwave and press the appropriate button. In most microwave brands, there is a specific “defrost” button. You will also be required to enter the weight of the meat to be thawed.


  • Check the meat for any hotspots from time to time.


  • Remove the meat when it is fully thawed and cook it. Do not touch meat with bare, unwashed hands. It would lead to contamination and eventually lead to food sickness.


If you missed our previous article “Your Perfect Guide to Beef Preparation,” You can check here.

Overview of Meat Thermometers | Grinder Reviewed

Last updated on December 10th, 2019 at 04:53 am

New Year’s Eve is the great moment to spend with your family and friends. Most people love having BBQ in their home backyard to welcome New Year.

It is great to grill meat, chicken, or fish with special seasoning and vegetables. Yummy!


What have you done so far? Have you bought all the stuff?

Meat, chicken wings, fish, and seasoning? Yes. Drinks? Yes, too. What else? You may finish purchasing everything, but you may forget a simple thing that matters: a meat thermometer.


What is a meat thermometer?


What is that? A thermometer is often associated with doctors and nurses. But do you know that a meat thermometer or a cooking thermometer is something you need to have in your kitchen?

A meat thermometer is a cooking tool used to measure the temperature of the meat. Whatever you cook or grill, a whole chicken, turkey, or a big chunk of sirloin and tenderloin, always use this equipment to ensure that your meat is well-cooked.

Eating undercooked meat can cause several illnesses caused by bacteria such as E. coli. An overcooked roast is not good either. Of course, you don’t want it to happen, right?

This tool is not that costly, but it can save your medical bills and protect you and your family from foodborne illness.


Types of Meat Thermometers


There are various meat thermometers at appliance stores:


  • Instant-Read Digital Thermometer

This kind of tool is the most ideal for cooking. Just insert it then the temperature will appear instantly.


  • Leave-In Digital Meat Thermometer

The unit remains in the meat as the cooking process continue. You don’t have to open the over a door.

You can place it on the counter, or sometimes there is a magnet in the tool so you can attach to the oven door. It also functions as an instant-read.


  • Leave-in Analog (Dial) Meat Thermometer

This unit can stay in the meat while cooking. It is oven-safe and useful as an instant-read as well.


  • Instant-Read Analog (Dial) Meat Thermometers

Using it is tricky. It can’t remain in the roast as after inserting it you have to take it out.


Why Do You Choose a Digital Meat Thermometer?


Most people use a digital cooking thermometer because it is easy to use. You don’t need to read too many instructions on what you can do is turn it on.

Instant-read digital thermometers work faster than other types of thermometers. After inserting in your cuts of meat, you will see the

temperature instantly. While leave-in digital meat thermometer needs to remain inside until your chicken is thoroughly cooked.


How Does a Digital Meat Thermometer Work?

Keep in mind that a digital thermometer is different from dial meat thermometers or other similar tools. There is a microchip that adjusts the resistance into a temperature measurement inside the device.

How To Use a Digital Meat Thermometer?


How To Use a Digital Meat Thermometer?

Insert the needle of your digital cooking device to the thickest part of the meat. For pork, beef, and steak, it is usually in the middle. With poultry, insert it in the deepest of the inner thigh.

Make sure the needle doesn’t touch the bones because they get hotter than other parts of the meat and can ruin the accuracy.

It takes about 30 seconds to show the right temperature. Read that after you see it. The heat will usually go up, but it may vary among thermometers. After you get the desired temperature, take off your meat from either the oven or the grill.

If you cook bigger meat, take it out of the oven right before reaching your desired temperature, about 5 to 10 degrees or under.

Rest your roast on a platter then covers in foil for 5 to 30 minutes. You will see the internal temperature will continue to rise as it is.


Changing The Battery

Most meat thermometers sold at stores come with batteries. The battery for meat temperature measuring tools can vary among brands.

Make sure you buy an extra in case something happens to your thermometer. Changing the battery is simple. Just open the cover and make sure you insert the right side of the battery.

Cooking food in right temperature defines how tasty it’s going to be. When it comes to making your food perfect and well prepared, the thermometer is one of the most important things that can help you in the kitchen.

Choose the right digital meat thermometer, cook your meat in the perfect temperature and be the superhero in your kitchen.


Related Article: Defrosting Meat: Using Refrigerator, Cold Water and Microwave