[Sca-cooks] Food Safety - Thermometers

[Kim Schab]

The first question has to be - When was that
thermometer last calibrated?  The standard bimetallic
stem thermometer should be calibrated by immersing in
an ice slurry (fill glass with ice add water and
swirl), it should read 32 degrees.  In boiling water
it should read 212 degrees...if these aren't right,
there is a little nut looking thing under the display
that you turn with a wrench until it does.  They
should be recalibrated if you drop them hard or if you
take them from boiling to freezing (which always made
me wonder how you calibrate both ends of the scale).
Which is why Alessandra uses a digital instant read,
that has a protective boot thingy (for when she drops
it, which is often) and doesn't require calibration.

Al

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"Optimism is a force multiplier."  Colin Powell


Always remember, stressed is just desserts spelled backwards :)

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