What is the correct way to measure the temperature of food using a thermometer?

The proper way to measure the temperature of food with a thermometer involves inserting the stem into the center of the thickest part of the food. This method ensures that you are getting an accurate reading of the food's temperature because the thickest part typically takes the longest to cook or cool. By measuring in this manner, you can ascertain whether the food has reached a safe internal temperature necessary to prevent foodborne illnesses.

Measuring at the thickest point is crucial for proteins like meats, where certain pathogens may reside in the center. This technique helps guarantee that the entire portion of food is sufficiently cooked.

Other methods, such as placing the thermometer on the surface or only checking the temperature at the edge, are less reliable. Surface temperatures can misrepresent the overall temperature of the food, while edge measurements often reflect cooler temperatures, especially if the food is still being heated or has just been removed from heat. Additionally, inserting the thermometer into the liquid portion may not give an accurate representation of the food's internal temperature if the food itself is solid or dense.