It’s hard to get excited about meat thermometers, I get it. (And you’re not even the one who has to write an article about them.)But like regular dental cleanings, car oil-changes, and grill scrubbings, meat thermometer usage is something that you must do to avoid severe repercussions.There are serious risks to undercooking food. There’s campylobacteriosis, which can cause fever, muscle pain, and bloody diarrhea (fun!). There’s E. coli infection, which can lead to stomach cramps, nausea, and blowing chunks (weee!). There’s listeriosis, and yersiniosis, and so much more.Meat thermometers help you avoid all this. And all you have to do is stick the thing into the meat, give it a few seconds to do its job, and then either wait a little longer for the meat to keep cooking or pull it.Digital-read (not analog) meat thermometers are the industry standard, as they’re more accurate and are what chefs use. (You’re reading a number, not eyeballing it.) And while pricey digital-read meat thermometers do exist, you really don’t need to spend lots of money on one unless you’re super into cooking.That said, there are a ton of these meat thermometers on the market—and not all of them are that great. So h… Click below to read the full story from Men’s Health
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The 10 Best Meat Thermometers for Every Skill Level and Budget
