Essential Kitchen Tool Often Left Neglected In A Drawer
Home economist, Joyce Parslow, admits that she is a fairly recent convert to thermometer use. "Like most cooks, I used a thermometer only when cooking a large item, such as a turkey, to make sure that the stuffing had reached a safe temperature, or to ensure roasts were done the way we like them," says Parslow. "But for hamburgers, meat loaf or casseroles, I decided when the meat was cooked by how it looked."
Then a recent research study from the United States Department of Agriculture had Parslow rethinking her cooking methods, "I found out that from a safety standpoint, appearance isn't a reliable indicator. Beef burgers may be brown in the centre before reaching a safe temperature or they can remain pink even after proper cooking."
"As a mother of two preschoolers, I didn't want to take a chance," continues Parslow. "I wanted my foods to be cooked to destroy any existing bacteria, but not overcooked. That's when I realized the importance of using a food thermometer every time I cooked all types of meat or poultry."
Parslow has authored a new booklet, "Food Safety at Home - You're in Control". Supported by the Canadian Partnership for Consumer Food Safety Education, the Kidney Foundation of Canada and the Environmental Health Foundation of Canada, the booklet is one of the first sources of solid facts on food thermometers for Canadian consumers.
Food Safety at Home – You’re in Control