How should a thermometer be used to ensure accurate temperature measurement in food?

Using a thermometer correctly is crucial for ensuring food safety, particularly when cooking meats and other dense foods. The correct approach is to insert the thermometer into the thickest part of the food, which allows for an accurate measurement of the internal temperature where the food takes the longest to cook. This is important because temperature distribution within food is often uneven; the outer layers may reach safe cooking temperatures before the inner portions do.

By focusing on the thickest part of the food, particularly avoiding areas like bone or visible fat, you ensure that the reading reflects the true doneness of the food. Bones conduct heat differently and can give a falsely high temperature reading. Similarly, areas with fat can also insulate the food and mislead you about its safety.

Other methods, like measuring temperatures at the surface or only at the edges, do not provide reliable data, as the surface often cooks faster than the interior, potentially leading to undercooked food in the center where harmful bacteria might still be present. Thus, inserting the thermometer into the thickest part of the food ensures that you are checking the temperature where it is most critical for safety and doneness.