It happens to everyone: you spend hours roasting an expensive cut of meat (or agonizing minutes searing a fancy
steak), only to over- or undercook it. That’s why learning how to use a meat thermometer can be a life-changing, money-saving, and anxiety-reducing revelation. Plus, although it may seem allusively technical, the process couldn’t be
more simple!
There are several types of meat thermometers. You’ll find the two most basic styles, the bimetallic and bulb thermometers, at most grocery stores. These are inexpensive options which are easy to find, but they can take much longer to
give a temperature read-out and aren’t as accurate as other options. Also, their glass parts can easily break.
Digital instant-read thermometers provide much more accurate results, so they’re the Epi Test Kitchen choice for meat
thermometers. There are two main types in this category:
A digital instant-read thermometer gives you an (almost) instant readout, and it’s easy to use. We love the Thermopop
from Thermoworks, or, for an even faster read-out, the pricier Thermapen).
A digital probe thermometer, which connects the probe that you insert into the meat with a separate device that contains a temperature readout and customizable alarm settings, is great for roasting or smoking larger cuts of meat for
long hours, such as turkey or beef rib roast. We love the Thermoworks ChefAlarm, which includes a 6-inch probe that
connects to the read-out device with a commercial-quality cable.
Digital instant-read thermometers provide much more accurate results, so they’re the Epi Test Kitchen choice for meat
thermometers. There are two main types in this category:
A digital instant-read thermometer gives you an (almost) instant readout, and it’s easy to use. We love the Thermopop
from Thermoworks, or, for an even faster read-out, the pricier Thermapen).
A digital probe thermometer, which connects the probe that you insert into the meat with a separate device that contains a temperature readout and customizable alarm settings, is great for roasting or smoking larger cuts of meat for
long hours, such as turkey or beef rib roast. We love the Thermoworks ChefAlarm, which includes a 6-inch probe that
connects to the read-out device with a commercial-quality cable.