Sentences with phrase «of cooking thermometer»

This is the type of cooking thermometer that I prefer and use in my cooking.

Not exact matches

Cooking time will be determined by the weight of the meat and the temperature of your grill so rely on an internal probe thermometer.

If you've ever made traditional fudge, you know how finicky it can be — cooking the syrup - y mixture until it reaches a gentle boil, using a candy thermometer for the proper caramelization, stirring vigorously until the fudge mixture starts to lose its sheen... none of this is required with this raw fudge.

Cook for another 5 - 7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155 °F (it will continue to cook while restiCook for another 5 - 7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155 °F (it will continue to cook while resticook while resting).

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.

Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant - read thermometer registers 175 °F, 3 — 4 minutes.

Note: I've found it to be helpful to use a digital thermometer to check the center of the pudding when I've gone the «make - ahead» route just to make sure it was cooked through.

Clip a candy / deep fry thermometer to the side of the bowl and cook until the mixture reaches 160 °F (about 4 minutes).

Place the roast in the preheated oven and cook for about 1 hour 45 minutes, or until an instant read thermometer inserted into the center of the meat reads 145 °F.

Prepare grill and cook burgers until cooked throughout and cheese has begun to melt on the inside (you will probably start to see small pockets of melted cheese or you could test with a meat thermometer to get an exact interior temperature).

Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone).

on a deep - fat thermometer and in it fry teaspoons of the mixture in batches, stirring and turning them occasionally, for 1 to 2 minutes, or until they are golden and cooked through.

Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160 °F.

Add in the rest of the ingredients except for the vanilla.Return to microwave and cook mixture on HIGH power for 6 minutes until it reaches 240 degrees with a candy thermometer.

Cover the grill and cook for another 20 to 30 minutes, until the thickest part of the wing registers at least 165 °F on meat thermometer.

To: A Cook from Planet Earth: The process you describe is exactly how I learned to make yogurt from my Lebanese grandmother who had never even heard of a food thermometer.

Stir in butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball

Cook over medium heat stirring until the mixture reaches 240 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball

It is done when no longer pink and an instant read thermometer in the thickest part of the meat registers 170 degrees F. (I find the chicken typically cooks in 10 - 12 minutes).

Even better, insert a remote - probe thermometer at the beginning of cooking.

The goal is to get a thermometer inserted into the thickest part of thigh to register at 155ºF, but if the meat seems cooked and the skin's not golden enough another 10 minutes won't hurt anything.

With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove from oven, or let it cook longer, to your taste.

Cook for 7 - 15 minutes longer (depending on the size of the lamb rack) until a meat thermometer inserted into the thickest part of the meat 125 °F on a for rare or 135 °F for medium rare.

The next time you're cooking pasta, stick the thermometer in the pot of boiling water for two minutes.

The solution: Insert a thermometer into the thickest part of the tenderloin after the minimum cook time recommended by the recipe.

Place the lamb in the middle of oven and cook until an instant - read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).

The best way to check for most grills is with an oven thermometer or one of those with the extension cord so the probe is in the cooker and the readout is outside.

USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

Cook 6 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160 °F.

After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 175 degrees.

Add the pork to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees.

Note: For more accurate cooking, use a meat thermometer to take the temperature of the meat as it cooks.

Place the pan in the center of the oven and cook for 1 hour 45 minutes to 2 hours or until a thermometer inserted into the thickest part of the ham registers 155 °F.

Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant - read thermometer will read 170 degrees F.).

When all of the milk has been added, pour the mixture back into the pan and cook over medium high heat until it starts to thicken and reaches a temperature of 170 degrees F on an instant read thermometer.

At 3 hours insert a meat thermometer into the thickest part of the turkey and make sure it reads 165 degrees to ensure that the turkey is cooked.

Roast the turkey for 30 minutes then reduce the temperature to 350 degrees F and continue cooking until an instant - read thermometer inserted into the thickest part of the thigh reads 180 degrees F (82 degrees C), about 1 hour.

If you used a candy thermometer and cooked the mixture for long enough, it must have been the change of nut butter.

Cook and stir over medium - low heat until thickened and a thermometer reads 160 ° or is thick enough to coat the back of a metal spoon.

Cook until the chops are somewhat firm to the touch or until an instant - read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145 °F, about 15 minutes more for medium.

Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.

It may seem like a useless gadget to some, but a meat thermometer is one of the most valuable tools when it comes to getting perfectly cooked, juicy and tender protein — especially pork.

Cook on low for 5 to 6 hours or until the internal temperature registers 65 degrees C on a meat thermometer inserted into the thickest part of the ham.

Cook on low for 5 to 6 hours or until the internal temperature registers 145 degrees F on a meat thermometer inserted into the thickest part of the ham.

The New York Steaks were also put on and the gentleman at the helm of this job wanted me to shoot the digital thermometer so my readers could see that they were perfectly cooked.

Continue cooking, brushing occasionally, until the glaze is bubbling and the steak is cooked to desired doneness, about 4 to 6 minutes for medium (an instant thermometer inserted into the middle of the steak should register 145 °).

Place the pot over medium - low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a wooden spoon and reaches 170ºF on an instant - read thermometer, 5 — 10 minutes.

Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes.