Cooked meat should be allowed to “rest” after cooking and before cutting. This permits the juices to be reabsorbed into the fibers of the meat. If you skip resting, you will lose more flavorful juices when the meat is cut. The temperature of the meat will always continue to rise a little during the resting period, so you should remove your meat from the oven or grill prior to reaching your target doneness temperature. Otherwise, it will be overcooked. Knowing the amount of heat rise during resting takes some experience. Generally, the larger the mass of the meat, the more the temperature at the core will rise during resting. This is due to the latent heat that is already traveling through the meat toward the cooler center.

How you rest your meat will affect the temperature rise. If you leave the meat uncovered, or you remove it from its roasting pan, or you place a hot steak on a cold surface, more heat will escape into the room and less heat will reach the center. If too much heat escapes, the meat may grow cold before serving. On the other hand, if you keep your meat in a warm oven or under a heat lamp, there will be a larger heat rise and you may overcook the center unless you have allowed for this.

“Tenting” with aluminum foil will conserve some heat and still allow some air circulation to avoid steaming the meat surface. Use extra care if you want to preserve a crispy exterior on a turkey or roast. A warmed oven (with the heat turned OFF) might be a better resting location for meats with a crust.

Typically, even a small steak or individually cooked piece of chicken will rise at least three or four degrees during resting. A larger roast or turkey can rise as much as ten to fifteen degrees depending upon conditions. Learn how much rise to expect by taking readings before and after resting with your ThermapenTM. Start deducting typical resting “rises” from your final target temperature when you remove your meat from the cooking surface.

On the official website of the SANAP Antarctic Research Expedition it explains that due to the logistical challenges of operating in a sub-zero environment for extended periods of time, “only the strongest engines will do.” That’s why we were so happy to hear from Tyrell Sassen, a member of the 10-man “over-winter” team currently at SANAP—they arrived last January and will remain through February of 2011.

Tyrell wrote, “I bought one of your [TW62B] Oven Thermometer/Timers last year and brought it with me to Antarctica. We use it constantly for many roasts, baking bread and making yoghurt. It has been incredibly useful in a place where all ones food needs to be made from scratch. The rest of my team has been so impressed that they recently ordered 12 oven timers yesterday during your private sale for when they get back to South Africa.

“I just wanted to say thank you for a great product and let you know that it is greatly valued here at the ends of the earth.”

...pan wide on where Tyrell is standing...

We were hungry for more detail about exactly what type of grub you hanker for after a day out on the ice. Tyrell wrote back:

“In terms of our favourite dishes, we tend to eat a lot of warm stews, curries and hearty soups – mostly things we can make with frozen and dry ingredients. A barbecue in the helicopter hanger is also a great favourite.”

Here's a view of the SANAE kitchen.

A huge thanks to Tyrell for shouting out from so far away. If the TW362B can handle BBQ dinner in the helicopter hanger of an Antarctic Expedition, it can handle your Thanksgiving Turkey!

Where have YOU used your Thermapen or other ThermoWorks thermometers? Let us know in the comments below…

Tyrell in front of SANAE on a warm sunny day (3°F/-16°C).

Ever wonder why your thermometer readings are way off when you test them in an ice bath? It’s likely because you haven’t taken the care to create a proper ice bath. Here’s how to be sure the ice mixture in your glass is at the ice point (32°F, 0°C) every time—in 4 easy steps.

Never leave your Thermapen inside an oven, grill, smoker, or microwave while cooking. Do not leave it under heat lamps or on a hot surface like a grill hood. When checking temperatures above a grill or fire, be careful that the Thermapen body does not get too hot. The Thermapen is very fast, so you can quickly measure temperatures and then move out of the hot zone. If the heat is too high for your hand (without a protective mitt) it is probably too hot for the Thermapen body.

Never put the Thermapen probe on a coal or into an open flame as temperatures above 572°F/300°C can cause internal damage to the probe. Also, use care closing the Thermapen when the probe has been inserted into a hot food or liquid. The probe is metal and may be very hot to the touch. Allow it to cool before closing.

If you are likely to be using your Thermapen in high-heat environments, you may want to consider purchasing a Thermapen Silicone Boot. Silicone offers short-term protection from radiant or contact heat. It will also cushion the Thermapen from knocks and drops, even a drop to concrete. The boot fits snugly and is easy to remove for cleaning.

The Thermapen probe and body should also be wiped clean after each cooking session and before you put it away. Your Thermapen is splash-proof and will resist exposure to wet hands and splashes from cooking liquids, but the housing of your Thermapen should never be submerged in water or any other liquid. Do NOT put your Thermapen in the dishwasher.

Again, we recommend using ThermoWorks Probe Wipes available at www.ThermoWorks.com/Thermapen or an antibacterial cleaner on a paper towel. Your new Splash-Proof Thermapen features a smooth, almost seamless design with hardly any cracks or crevices where food can get caught and spoil. It is easy to wipe clean.

Take special care to fully wipe clean the rotating hub at the top of the Thermapen housing and the probe retention groove at the bottom. These can be cleaned with the edge of your rag or wipe.

As a general rule, try to avoid getting moisture, flour, or oil on the rotating hub. Although there is an O-ring seal inside the hub, oils and fine powders can work their way past the seal over time and accumulate in the housing, causing problems with the electrical components.

Each time you test meat that is not fully cooked, your Thermapen probe may be exposed to harmful bacteria. You should wipe your Thermapen probe clean every time it is exposed to uncooked meat and particularly before probing cooked food that is ready to eat. The same precautions that you use with a knife or a cutting board apply to a thermometer probe.to a thermometer probe.

Any non-tainting, anti-bacterial wipe or spray cleaner and paper towels can effectively sanitize your Thermapen probe tip. You can also purchase Antibacterial Probe Wipes at a reasonable price at www.ThermoWorks.com/Thermapen.

Proper cleaning after each use will prolong the life of your Thermapen and help keep you safe from harmful bacteria.

Taking a page from TV’s David Letterman, here’s a top ten list you can use:

The Top Ten Tips for Getting the Most Out of Your Splash-Proof Super-Fast Thermapen…

10. Your Thermapen doesn’t test “doneness,” it tests temperature very accurately. Armed with highly accurate and timely information, you get to decide just when to pull things off the heat (see our ThermoWorks-approved, Chef-Recommended Temperature Table to get you started).
 
9. Your Thermapen doesn’t lock in on a reading like a bathroom scale. It is accurate enough to show the ever-changing temperature of your food while it is cooking, particularly if your Thermapen display is showing tenths of a degree (which is the default setting, see To Tenths or Not to Tenths).
 
8. Never leave your Thermapen in an oven while cooking (see Your Thermapen Deserves Care).
 
7. In general, be sure to thaw meats before cooking (see Turkey Temps and Tips).
 
6. Remember that the temperature of meat normally continues to rise a bit after you remove it from the oven or grill (see Give Your Meat a Rest).
 
5. Don’t test the accuracy of a thermometer in food. Use a properly made ice bath (see Making a Proper Ice Bath).
 
4. The battery compartment cover is tight for water-resistance. Be careful not to force it open (see How to Change the Batteries).
 
3. Be sure to clean your Thermapen probe after every exposure to uncooked meat (see Your Thermapen Deserves Care).
 
2. Wipe your Thermapen regularly, but don’t place it under the tap, submerge it, or put it in the dishwasher (see Your Thermapen Deserves Care).
 
And the number one Tip for Getting the Most Out of Your Splash-Proof Super-Fast Thermapen…
 
1. Your Thermapen measures temperatures with a micro-thermocouple at the very tip of its probe. Penetrate your food with the probe tip where you want to measure—usually the center of the thickest part of your food.
 
[Applause]

Here at ThermoWorks, we sometimes get calls from customers who swear that their old Thermapen seems faster than their new Splash-Proof Thermapen. And yet, we know the new Thermapens are actually faster than the old ones to get within 1 degree of the actual temperature—typically well under 3 seconds. This is due to an improved probe and the way the mini-thermocouples are manufactured.

Here’s the rub: The new Thermapens are set to show tenths of a degree whereas the old Thermapens showed only whole numbers. This can make it seem like it takes longer to come to a “stable temperature.” Watch the video below for a classic depiction of this. In the video, both Thermapen displays move from room temperature to within one degree Fahrenheit of the ice point (32°F) in 2 seconds (as you recall, the Thermapen spec calls for it to get within 1°F of the actual temperature within 3 seconds or less). But the display without the tenths settles on 32°F at 3 seconds while the display with the tenths takes an additional second to get to 32.0°F and even then dips a tenth or two momentarily before settling back on 32.0°F—which is not uncommon in an ice bath. In each frame of the video, the actual temperature being displayed is really the same, but the display without the tenths is rounding up or down and showing less information.

Of course, in a food or liquid that is being cooked the temperature is actually in flux and not stable like it is in a properly made ice bath. So the Thermapen displaying tenths of a degree would show even more movement and change in the tenths column as an actual reflection of the changing temperature. Thermapens do not lock in on a temperature like a radar gun or a bathroom scale, they accurately display the temperature at the tip of their probes in real time. Any changes in the display are actual changes in temperature. This is a very important concept. If you are measuring meat, for example, any change in the tenths column after 3 or 4 seconds is showing you the real temperature changing in the meat.

Those who are bothered by the extra digit can easily switch the display to showing whole numbers by changing the #2 mini switch in the battery compartment. Then it will behave like the old Thermapen, rounding off to the nearest degree. This procedure has even been called the “speed switch” in some boards and forums, even though the video below clearly shows that it has no impact on the actual speed of the Thermapen.

Which way do you prefer to display the temperature on your Thermapen: with more information or with rounding to the nearest tenth? Be sure to comment below after watching the video a few times through (keep your eyes focused on the lower reading [without the tenths] while keeping aware of the upper reading to get the full effect—it goes by quickly!).

“Doneness” is a graduate level topic, not an introductory course. One man’s “medium rare” is another man’s “raw.” And then there’s the whole related curriculum of Food Safety. The USDA, who’s loyalties lie predictably on the side of “most decidedly done,” tends to recommend final temperatures for meats and other foods that are as much as ten or fifteen degrees (Fahrenheit) higher than everybody else’s charts.

Medium Rare seems to be the leading indicator of differing opinion with some charts listing it at 130°F, some at 135°F, some as low as 126°F, and the USDA weighing in at a whopping 145°F. To say nothing of the issue of whether you pull it 5°F (2°C) early or 10°F (5°C) early and let it rest up (see Give Your Meat a Rest).

Hint: pull roasts and whole birds off heat 10-12°F (5-6°C) below the target temperature (depending upon the size of the roast or bird) and pull individual steaks, chops, patties, and chicken parts off heat about 5°F (2°C) below the target temperature.

And that’s just for meat!

So, after much careful research and deliberation, ThermoWorks and Thermapen.com are proud to offer our own definitive take on the subject for you to use and enjoy (we welcome your commentary, too!):

ThermoWorks-Approved Table of Chef-Recommended Temperatures

 
* These temperatures are ideal peak temperatures. Meats should be removed from heat 5 to 10°F (2 to 5°C; more for larger cuts) lower and allowed to rise during resting.

Minimum Done Temperatures for Food Safety

 
* These temperatures are ideal peak temperatures. Meats should be removed from heat 5 to 10°F (2 to 5°C; more for larger cuts) lower and allowed to rise during resting.

Water Temperatures (at sea level, click here to calculate the boinging point where you are)

Other Recommended Food Temperatures

Candy or Sugar Syrup Temperatures

When you’re trying to break the Guinness Book record for the “World’s Largest Meatball” like the Columbus, Ohio, Italian Club did earlier this month, you need the world’s best thermometers and probes to prove to the Guinness officials that you haven’t just made the World’s Largest Ball of Raw Meat.

So the Columbus Italian Club (and really, who’s more Italian than the Columbus Italian Club??) turned to ThermoWorks and not one, not two, not three, but FIVE (count ‘em) TW8060 Two-Channel Thermocouple With Alarm Units with corresponding teflon coated 113-382 Type K wire probes.

The starting line-up...

The massive meatball took two days to cook and ultimately weighed in at 655 and a half pounds, a disappointing 94 pounds shy of the World Record but almost double the previous North American record of 327 pounds, formerly held by Glen Oaks Community College in Michigan (come on, Glen Oaks, are you going to stand for that??). But it was COOKED. And, presumably, they’re still eating it in Ohio.

The thing was so monstrous it was kept in a cage...

Thanks, Columbus Italian Club, for making ThermoWorks a part of your historic accomplishment. And, as they say in Columbus, “Migliore fortuna l’anno prossimo!”

Read more about the attempt on the World’s Largest Meatball here.

If we missed testing your favorite competitor, drop us a line with a recommended test victi…, I mean, subject to feedback@thermapen.com and we’ll include it in our next roundup!