How to use a meat probe thermometer - Knorr and Marco Pierre White cooking tip video

Uploaded by KnorrRecipes on 04.04.2011

How to use a meat probe thermometer
Getting your roast joint of meat cooked just the way you like it is something of a skill.
If you want to take all the guesswork out of cooking meat, then I recommend using a
meat probe thermometer – it’s foolproof. It makes cooking a Sunday roast a joy. This
is how you get consistency, week in week out.
There are a number of different types of meat thermometers. I use a meat probe which gives
you an instant reading when you insert it into the meat.
Push the pointed probe into the thickest part of the meat, making sure it doesn’t touch
the bone – you’re trying to reach the centre of the meat.
I test my meat before taking it out of the oven, to check it’s got to the right temperature.
If it has, I then take it out, wrap it in foil and set it aside to rest, during which
time it will complete the roasting.
I like to eat my beef when it has reached 48–50C – French medium rare. My friends
prefer it at 55C, because they don’t like their meat as pink as I do.