What Is Carryover Cooking?
Keep in mind that once you take the food off of the grill, it will continue to cook, which is referred to as carryover cooking. Carryover cooking should always be taken into account, especially when it comes to meat, poultry, and fish. Basically, carryover cooking raises the temperature of the food about 5-10 degrees and is dependent on the size and density of the food.
Another thing to consider is that the higher the temperature of the food, the drier it will be. Depending on your preference, the best meat thermometer is always good to have handy to ensure your food is cooked to your liking without becoming overcooked.
Should I Let My Food Rest After Cooking?
When it comes to cooking meat, poultry, or fish, you should always let it rest for a few minutes before cutting into it. If you cut into it too soon after taking it off the grill, this can result in toughness. By letting your food rest for a few minutes after being taken off the grill, it will allow the juices to redistribute throughout the food.
The Importance of Using an Internal Meat Thermometer When Cooking
Using a digital internal meat thermometer is extremely important, as it really is the only way to ensure that food is cooked to its proper temperature. In addition, a digital thermometer ensures that any harmful bacteria is eliminated. Having an internal digital thermometer handy will also make your cooking experience easier, eliminating the guesswork that comes with cooking to time.
The ChefsTemp Finaltouch X10 makes the perfect culinary tool addition to your kitchen or when outside on the grill. In just 2-3 seconds, the digital thermometer provides an accurate temperature reading, providing you with consistent results each and every time. By using a digital internal thermometer, you will never have to worry about whether your food is undercooked, making it unsafe to eat; or overcooked, making it dry and tasteless.