A meat thermometer is an essential tool in any kitchen for safely cooking meats. Roberta Muir, a cookbook author, outlines three common mistakes to avoid when using this tool. The primary error is not inserting the thermometer in the thickest part of the meat, which can lead to inaccurate temperature readings. Muir emphasizes that caution is needed around bones and fat to ensure reliable data, and she advises waiting a few seconds for a proper reading and checking multiple spots if needed.
"Put it into the center of [the] thickest part of the meat as that's the last place that the heat will reach," says Muir.
"The middle of the meat might not always be the thickest, so be sure to spot the ideal location."
"Be sure to give the thermometer a couple of seconds to register the temperature, and even check another nearby spot if you aren't confident about the first reading."
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