Meat and poultry get cooked juicy and perfect at a specific temperature but gets dry and tough when overcooked. The only way judge if chicken is done without using a meat thermometer is by checking the interior color of the meat- the redder the shade, the rarer the poultry. But, this is just guesswork and not an accurate measurement and usually ends with overcooked or under cooked chicken.
It is suggested to use a meat thermometer to measure if your chicken breast, steak or pork roast is ready to be served or not. As per the USDA guidelines, different meat should reach different temperature to be stated safe for consumption.
How to use a meat thermometer?
If you are really passionate about cooking, it is important to use an instant read thermometer for getting precise readings all the time. They offer quick readings. However, they shouldn’t be left in the meat while cooking. You should use it when minimum cooking time is left and let it remain in the meat for just 15 seconds, around 2-inches deep.
For getting precise readings, use these guidelines:
Chops, roasts and steaks put the thermometer in the center in the thickest part.
Whole chicken or turkey insert it in the thigh area but don’t touch any bone.
Ground meat, insert it in the thickest area.
Thin chops and patties, keep it sideways.