At the risk of concern trolling the Independence Day holiday here in the States, it’s worth repeating why I love tip sensitive digital thermometers (and why I have a reputation as a food safety tyrant at the Root Simple compound). Here’s some advice from the aptly named Barfblog:
Always use a meat thermometer, Powell says. With practice, people can learn to stick them in burgers without slicing the patties in half. “Pick the meat up with tongs and insert the thermometer sideways, or through the top,” Powell suggests. Beef hamburgers should reach 160 degrees to kill germs, says Benjamin Chapman, assistant professor of food safety at North Carolina State University and a food safety specialist at the North Carolina Cooperative Extension. Temperature matters far more than color when it comes to meat, Chapman says; even thoroughly browned burgers can harbor bugs. “I was not a popular person at a family cookout a few years back when I insisted we ‘temp’ the chicken as we grilled in the rain,” says Donald Schaffner, a professor and extension specialist at Rutgers University in New Jersey. “But nobody got sick.”
See the rest of the article for more summertime food safety fun.