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Quick Tip: Temperature Taking

Quick Tip: Temperature Taking

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Food Editor Ann Taylor Pittman shows a quick, easy way to check on your roast.

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Meat and Poultry Temperature Guide

Use our internal-temperature chart to serve perfectly cooked chicken, turkey, beef, lamb and pork.

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Cooking meat and poultry to that perfect state of “just right” is not as elusive as it sounds. While judging doneness by look and feel is an uncertain art at best, it is actually pretty easy to get great results all the time when you use an instant-read thermometer. A thermometer is the only reliable way to measure internal temperature. Take a few minutes to commit these temperatures to memory or jot them down in a place near where you keep your thermometer.

We can make quick dinner rolls in 4 simple steps.

2.Divide and shape the dough


Into a bowl,lets add all our ingredients together and mix them to form a shaggy mass of dough.

Add the milk,sugar,yeast,egg,salt ,butter and flour and mix them together.

Transfer the dough onto a clean work surface and knead the dough until the dough become soft and elastic.Only a well kneaded dough can produce soft and fluffy dinner rolls .

How should i know my dough is kneaded well?

We can test the doneness of dinner roll dough :If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through.

If we are using bread flour it is easy to attain this stage of dough(it may take around 10 minutes of kneading)As bread dough contains more proteins than all purpose flour.

But if we are using all purpose flour,it may take longer to attain this stage of perfection.

Our bread would still be good and soft even if our dough didn’t pass this window pane test.But if the dough passes the window pane test ,and the one hour proofing,then it is guaranteed that your bread will be super soft and fluffy.

It will be so much easier if you are using a stand mixer to prepare the dough.In a stand mixer,just knead the dough for 8-10 minutes using the dough hook attachment.


Once our quick dinner roll dough is ready,divide the dough into 15 equal pieces.For more precision,i weighed each of them and they were 40-41 g in weight.

Roll each piece of dough into small balls.tuck in the edges towards the centre and roll the balls into small round balls.

Place the rolls into a nonstick baking tray or on to parchment lined baking tray or on to a well greased baking tray.


Let the dough ball sit in a warm environment for about 60 minutes or until they puff up and get doubled in size.

After an hour,brush the top of those rolls with an egg wash to make our rolls shiny and golden brown in colour when they are baked.

How to get an Accurate Temperature Reading

To take a temperature reading with the Thermapen, penetrate the food with the probe and place the very tip of the probe in the area where a temperature measurement is needed. When testing doneness in most foods, the coldest part will be the very center of the thickest portion. With larger foods, take quick readings with your Thermapen in several locations to verify that the entire portion is done. If chilling food, the center of the thickest part will be the last to cool.

Different parts of a piece of meat will be at different temperatures during the cooking process. It is not unusual for the internal temperature of a large roast or turkey to vary by as much as 20 or 30°F (10 to 15°C) throughout the meat or bird. Even a steak or a boneless chicken breast will show differences of many degrees as the tip of theThermapen probe moves from the surface toward the center of the piece, or from end to end.

To get a proper reading with the Splash-Proof Thermapen, insert the probe tip into the thickest part of the meat from the top*. Make an effort to avoid any obvious bone or gristle. Note the temperature.

Slowly push past the center and watch the temperature rise in "real time" at every depth in the piece of meat. Slowly withdraw the probe and watch the temperature change in the opposite direction. If the meat has already been cooked on both sides the very center of the thickest part should have the lowest reading. That is the best place to gauge doneness.

Experiment with your Thermapen and gain confidence. Learn to quickly check a piece of meat, a roast, or a whole bird in several places and depths to gauge overall progress during cooking. Lesser quality ther- mometers such as dial types or slower digitals may not show as much temperature difference. Only a very fast and sensitive thermometer like the Thermapen can show the exact temperature at its tip.

* Many experts recommend inserting your thermometer probe from the side of a steak or pattie to ensure that you get the probe tip right in the center, where the temperature will be lowest. You can use a pair of tongs to gently lift the piece of meat off the heat with one hand while you take a Thermapen reading from the side with your other hand.

1. Remove any stickers and wash the tomato thoroughly.

2. Remove the stem and cut a shallow X on the bottom of the tomato. This will make peeling much easier. Optional: Some cooks also cut out the stem end with a sharp paring knife.

3. Fill a large bowl with ice water and set it aside. Place a pot of plain water on the stove and bring it to a boil. Carefully lower the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds, or when the skin begins to peel back, and place them into the bowl of ice water.

How to Ripen Pears

Miguel Guasch Fuxa/Getty Images

Pears naturally release ethylene gas as they ripen. This hormone actually speeds ripening along, which can act to your favor or your detriment.

You can expedite this process by placing the pear in a brown paper bag, trapping the gas near the fruit.

To really speed up ripening, store pears with other ethylene-producing fruits (like bananas or avocados). You can do this in a fruit bowl or in a paper bag, depending on when you need the pears.

Of course, if you want your pears to last more than a few days, allow them to ripen naturally at room temperature.

Tip: Don’t store unripe pears in the fridge. Cool temperatures slow the ripening process.

This simplest way to work out the water temperature is the one I used for years. It is not as accurate as the following examples, though it does give a simple desired temperature that I can work out in my head.

Simple and effective, though it doesn’t take into consideration how the dough warms up during mixing.

The Friction Factor

When kneading, the Friction Factor (FF) should be taken into consideration. This is the friction created during the action of kneading. Friction will raise the final temperature of the dough.

When kneading by hand, the kinetic energy for friction will be more significant. Warmth from the hands transfers to the dough causing it to warm faster.

Without extensive testing of your mixing action, the friction factor cannot be known. It will increase or decrease depending on how long and at what intensity the dough is mixed.

Friction Factor for dough mixers:

Light incorporation: 0C (32F)

Standard mix (8 mins): 4C(40F)

Long mix (14 mins): 7C (44F).

Friction Factor when hand kneading:

My research has indicated that:

Light incorporation: 1C (32F)

Standard mix (10 mins): 7C(40F)

Long mix (20 mins): 14C (44F)

But it depends how you knead your dough.

If a dough method requires a longer mixing time, the water temperature should be lowered.

For an accurate Friction Factor:

To discover the friction factor of your hand kneading or mixer, you can rearrange the formula shown below after you’ve prepared a dough. I recommend you do this a few times and use an average.

  • 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
  • 1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
  • 1 cup all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ¼ teaspoons salt
  • 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
  • 1 large egg
  • ¼ cup canola oil
  • 1/4 cup clover honey, or other mild honey
  • ¾ cup nonfat or low-fat milk

Position rack in middle of oven preheat to 375 degrees F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.

Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.

Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It's normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

To make ahead: Store cooled bread, tightly wrapped, for up to 1 day at room temperature. If desired, warm (wrapped in foil) at 375°F before serving.

1. Vedik Digital Basal Thermometer

Precise to 1/100th of a degree, this highly sensitive basal thermometer is an excellent device for the natural family planning process. It features a soft and flexible tip, last-reading recall and a beep to let you know when the measurement is finished. This clinical basal thermometer underwent numerous medical tests before being released into the market to give the most reliable results.

Sirloin Tip Roast

Have you ever found yourself sitting in front of the TV, watching Netflix, and eating a freshly cooked roast with a side of popovers at midnight? Probably not, but that’s where Shan and I found ourselves this week. Eating a roast and watching The Hunger Games. It just made sense.

Traditional evening dinners are not really a thing for us. We find ourselves eating supper between 3-4pm before Shan heads to work or night classes, or between 10-11pm once she is home. It’s a strange thing. Fortunately, working from home with a flexible schedule, we make it work! Last week, Shan and I made a serious effort to get more protein in our diets. In a flurry of excitement, we bought chicken breast, pork loin, sausages, and more. Looking into our fridge a day later, we realized what we had done… Rather than freeze everything, we powered our way through the protein, and culminated our week of meat with this beautiful Sirloin Tip Roast with a side of Black Pepper & Chive Popovers.

In an effort to put more “dinner dinners” on the blog, I figured a roast would be a great start. This recipe comes from my previous blog, BS’ in the Kitchen, and happens to be the most popular recipe I’ve ever posted! It’s without a doubt, the best way I’ve cooked a sirloin tip roast. I don’t like to claim anything is “THE BEST”, just search Pinterest, apparently every recipe is the best ever…it gets old. In this case, after several reposts, comments, and reviews stating “this is the best recipe I’ve tried!!”, I can proudly say it’s a pretty great way to prepare a roast. The cooking process favours a lower heat, giving the roast an almost sous-vide quality, providing a beautiful, even doneness throughout.

The spice rub is super simple, favouring ingredients you’ll likely have on hand, and the cooking technique is relatively hands off. The best thing you can do when cooking this recipe (and any large piece of meat), is invest in a decent meat thermometer. Just think about it. The beef is going to be at least $15, so investing $20 for a thermometer that takes the guess work out of cooking it, make perfect sense to me!