Do you need an instant read thermometer in the kitchen

Do you need an instant read thermometer? Yes, if you cook meat, poultry or fish for other people. Colour and cooking time do not tell you if the middle is safe. A probe does.

Why it matters

Food safety bodies such as the CDC point to using a food thermometer instead of judging by looks. The target temperature depends on the food and on local rules, so check your regulator or your employer's food safety plan, not a blog.

What to look for

• Fast reading. A thin probe that settles in a few seconds.
• A clear display. Easy to read in a hot, bright kitchen.
• Waterproof. It will get wet and be washed.
• A probe that is easy to clean. Wipe between foods.
• Calibration check. An ice bath should read close to zero Celsius. If not, check the maker's notes on adjusting it.

How to use it

Put the tip in the middle of the thickest part, away from bone and fat. Wait for the number to settle. Wipe the probe before the next food. Do not take a reading from the pan or tray itself.

One exception

If you only cook vegetables or already follow a time-and-temperature log with a fixed probe, you may not need a handheld. But most cooks who handle meat still keep one, since ovens and fryers vary.

For more on what to carry, see what goes in a line cook's bag.

Why not guess by touch

Cooks sometimes press a steak or check juices, which works for experienced hands on familiar cuts. For poultry, minced meat or a new oven, a probe removes doubt. It also helps with hot-holding and cooling checks if your workplace needs them. Pair it with a sharp knife, as in honing vs sharpening a kitchen knife.

End of shift

• First to go: the battery, then the probe tip if it gets dropped.
• Check on Friday: an ice bath reading and the display.
• Do tonight: wash the probe, dry it and put it back in its sleeve.