What’s The World’s Best Grilling Gadget?

This article about an amazing grilling gadget is presented by Orson Gygi. Family owned and operated since 1945. Helping to preserve the Gygi Tradition with tools, tips, and solutions for every kitchen adventure – visit Gygi.com.

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What do steak and bread have in common? You can use the same grilling gadget to get the perfect outcome. If you thought the digital thermometer was just for the grill, think again. Candace Heward and Heather Smith share how they like to use this multi-tasker in different ways.

The Best Grilling Gadget: a Digital Instant-Read Thermometer

So how can you use a digital instant-read thermometer to your advantage? Let’s take a look at some of the recommended temps for different things you might be cooking or baking starting with the grill.

Meat/Grilling

For your safety, the U.S. Department of Agriculture recommends an internal temp of 165° F for all poultry. They recommend 160° F for ground beef, lamb, and pork. And the USDA recommends 145° F, for all other types of beef, lamb, and pork, plus a 3-minute rest.

If you have ever heard of the meat hand trick, you should scrap that right now. It’s not nearly as consistent as taking a temperature reading. Here are some more in-depth guidelines:

• Beef

  • For a rare steak try 115° F. Medium-rare, try 130° F. Then for medium look for around 140° F. To have it well-done, shoot for 155 °F. And finally, for ground beef, you’re going to want 160° F.

• Lamb

  • Next up is lamb. Likely you don’t want to serve lamb rare. For medium-rare you’ll want 130° F. For medium try 140° F. Medium well, you’ll want 150° F. Well-done, shoot for 155° F. Finally, for ground lamb you’ll want 160° F.

• Poultry

  • Poultry is going to depend on whether you are cooking dark meat or white meat. White meat should be prepared at 160° F, while dark meat should be cooked to 165° F. And you should cook ground poultry to 165° F as well.

• Pork

  • As for the other white meat, you will really only want to cook it, medium, well-done, or ground. For medium, shoot for 145° F. and for well-done and ground pork, aim for 160° F.

Baking

• Bread

  • Most bread finishes baking at about 190°. Bread with butter, eggs, or milk is finished baking when the temperature internally is around 200° F. Pro tip: it’s always better to bake a loaf of bread longer than to underbake it.
  • Gluten-free yeast bread needs to bake to 205°F. This gelatinizes its starches which provides the bread’s structure.
  • Rye bread has more moisture and should be baked to an internal temperature of 205°F – 210°F.
  • Of course, Utah is at high altitude. Make sure to reduce the desired internal temperature of bread by about 5°F to make up for water’s lower boiling point.

Find more details or to get your instant-read thermometer visit Orson Gygi at www.gygi.com.