Posted: July 31st, 2007 - 7:44pm by Brae Surgeoner

BarfBlog’s most recent posts have emphasized the need to use a food thermometer to verify the internal temperature of potentially hazardous food like hamburgers. Although the use of a food thermometer is the best method to ensure microbial food safety, numerous studies have shown the practice is seldom used; many cooks continue to trust color and cooking time as a reliable indicator of doneness.

Encouraging cooks to use a food thermometer is no easy task, and so it was with much surprise that I caught sight of a food thermometer integrated into the summer Grillin’ store display of the Palace in Aggieville. It may not be an instant-read digital meat thermometer (think PDT300), but it’s a thermometer and it helps to create awareness. More kitchen appliance stores need to get on board and promote the use of food thermometers.

Stick er' in - Don't eat poop!

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