| I cooked for a long time before I decided to investigate meat thermometers. I usually get a good result without one but there have been times where the meats ended up a little on the dry side… I like my meat rare and in my view, a dry joint of beef or overcooked chicken completely ruins a meal. |  |
After a bit of research, I decided to buy two thermometers, a meat thermometer and an oven thermometer.
Why the two you ask? Well, the meat one is obvious, if you want a perfect turkey or duck, a meat thermometer will tell you when that meat has reached your perfect temperature and you will consistently serve meat the way you want it.
The oven thermometer is different as it sits inside your oven and tells you the “real” temperature the oven is running at. This may sound pointless when you have just set the oven to the temperature you wanted with the thermostat dial but trust me, it will surprise you how different the two are.
My oven was running cooler that the thermostat told me. At 180 degrees C (according to the oven setting) the thermometer told me the oven was 165…
So now I know what temp my oven runs at and have a tool that can give me perfect meat every time! Result!
The best part is, they both cost next to nothing!
