MEATER

How long does it take to cook a Coles chicken Kiev with a MEATER®?

How long does it take to cook a Coles chicken Kiev with a MEATER®?

One of my most visited posts here is How long does it take to cook a Coles chicken Kiev? from about this time last year.

Photos Q&A

Now that I have my MEATER® I thought it would be useful to work out how long it would take using a little measurement science.

I couldn’t get any pieces of chicken Kiev from the delicatessen section at Coles, so I bought some Coles branded chicken Kiev from the frozen food section.

I had to wait for the pieces to thaw before I could bury the MEATER® deep into the chicken Kiev. I did worry that it may allow seepage of garlicky cheesy goodness during the cooking process around the shaft of the MEATER®.

In addition to the chicken Kiev I prepared a fennel salad and when I say prepared, I had leftover fennel salad vacuum packed using my Sunbeam FoodSaver®.

Recipe

Coles chicken Kiev and finger lime fennel salad with extra limey goodness
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
How long should you cook a Coles chicken Kiev? Well, tonight I used theMEATER® to find out how long.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 2 pieces Coles chicken Kiev
  • Fennel salad leftover and vacuum packed
  • Finger limes
  • Lime juice
  • Lime zest
Instructions
  1. Allow the frozen pieces of chicken to thaw and then insert theMEATER®
    This is a photograph of a packet of Coles chicken Kiev. Two pieces per box.
  2. Place into an oven at 200 °C/400 °F and cook according to theMEATER® app
    This is a photograph of the chicken Kiev pieces with the MEATER® inserted into one of them.
  3. Reduce the vacuum seal containing the dry fennel salad components
  4. Toss with some lime juice and olive oil
  5. Add the juice-filled sacs from Australian finger limes
  6. Plate up the chicken and salad
  7. Shoot a photograph
  8. Eat the meal
  9. Wash the dishes
  10. Write the recipe
  11. Write a blog post and hope my readers will share the recipe on social media
Recipe Notes

I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

 

Photographs

This is a photograph of a packet of Saxa iodised salt flakes

This is a photograph of three Australian finger limes arranged on a cutting board.

This is a photograph of a packet of Coles chicken Kiev. Two pieces per box.

This is a photograph of the chicken Kiev pieces with the MEATER® inserted into one of them.

This is a photograph of Saturday dinner. Coles chicken Kiev with finger lime fennel salad 💚

This is a photograph of Saturday dinner. Coles chicken Kiev with finger lime fennel salad 💚

Questions and answers

The packet recommended 35 minutes at 200 °C/400 °F. You can see from the chart that theMEATER® matched that time.

This is the MEATER® app cook chart for this meal. It shows the cooking time of 35 minutes.

Were you happy with the outcome?

Yes, I am. The crumb coating was crunchy and the meat was moist and tender. There wasn’t a huge amount of seepage of butter during the cooking process.

Is there any point in using the MEATER® in future for Coles chicken Kiev?

Probably not unless I change the cooking temperature.

What are finger limes like?

Each finger contains about a 100 or so taut juice-filled sacs of tangy goodness. They are really refreshing. The finger limes were a good accompaniment with the fennel salad.

Final words

Chicken Kiev isn’t exactly low carb so I regard them as a treat and not a regular food for me.

Porterhouse Steak Heston Style

This is a collage of four photographs to create a long pin for Pinterest

Oven roasted scotch fillet steak with cheesy creamy vegetables Meater review

Oven roasted scotch fillet steak with cheesy creamy vegetables

MEATER® review

Photos Questions

At the beginning of every January, Trevor Long, Chris Bowen and Geoff Quattromani from the EFTM podcast make their annual pilgrimage to CES in Las Vegas. EFTM is a technology, motor car and lifestyle podcast primarily aimed at blokes. It’s not safe for work (NSFW), it’s not safe for kids to listen to, and, it is very blokey. While at CES Geoff wrote a review of the MEATER®️ meat thermometer on the EFTM website.

This is a photograph of my scotch fillet steak cooked rare with the cheesy creamy horseradish flavoured vegetables in a dish. The meat is cut and obviously rare.

While I own and use very basic meat thermometers, using one requires opening and closing the oven door multiples times. I prefer not to open the door until the food is ready. The Bluetooth and wireless capability of the MEATER®️ meat thermometer sounded like a good solution. It would mean I could cook meat for the right period of time without overcooking the flesh.

I went to the MEATER®️ website and looked through all the information and decided to buy one. The manufacturers have an Australian agent and as soon as I completed the order I received an e-mail explaining the product was ordered but there would be a slight delay. About a week later I received another e-mail informing me of another slight delay. All in all, the total waiting time was about a month. This didn’t really worry me and I was grateful for the regular updates.

When my new MEATER®️ meat thermometer arrived at my post office box, I was really impressed with the no-frills packaging. It gave me the feeling of a precision instrument.

This is a photograph of the MEATER® in its box

I’ve used my MEATER®️ meat thermometer about half a dozen times now in chicken (Maryland pieces), beef (scotch fillet steak) and pork (chops). It’s been brilliant. The meat has been cooked well and each meal has been distinguished by moist, tender and juicy animal flesh. I’m yet to try lamb, but I can’t imagine there will be any problems.

The iOS app works well and I’ve not experienced any Bluetooth connection problems. On Instagram and Twitter search for #meatermade to get an idea of the sorts of meals, people are cooking with their MEATER®️ meat thermometer. After each meal is cooked, I get an e-mail survey asking me how my meal was. I’ll probably turn this feature off when the novelty wears off. Notifications in the app work well and five minutes (this can be adjusted) before the end of the cooking time a tone is emitted and it gives you enough time to prepare to get the meat out and to allow the meat to rest.

This is a screenshot from the MEATER® iOS app of tonight's cook.

Leave the MEATER®️ meat thermometer in the meat until resting is complete and then simply wash it in warm soapy water. It comes in a wooden box which houses an AAA battery which charges the probe before each use.

This is a photograph of the box which my MEATER® came in.

Recipe

Oven roasted scotch fillet steak with cheesy creamy vegetables
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Oven roasted scotch fillet steak using the MEATER®️ meat thermometer to achieve a perfect medium rare steak which I served with some cheesy creamy vegetables.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 1 Scotch fillet steak seasoned with salt, pepper, and garlic powder and vacuum packed.
  • Broccoli
  • Cauliflower
  • Peas
  • Corn
  • Cream
  • Cheese grated
  • Horseradish cream
Instructions
  1. Pat the steak dry and season both sides with iodised salt, black pepper and garlic powder.
  2. Vacuum pack and refrigerate overnight.
    This is a photograph of the seasoned scotch fillet steak in its vacuum packing.
  3. Remove the steak from the refrigerator an hour before cooking to get it to room temperature.
    This is a photograph of the scotch fillet steak with the MEATER® inserted
  4. Insert the MEATER®️ meat thermometer into the steak and place on a baking sheet.
  5. Place the steak into a preheated oven (200 °C/400 °F).

  6. Cook using the MEATER®️ App.
  7. Rest the meat as per the app.
  8. While the steak was cooking put the broccoli, cauliflower, peas and corn into a microwave radiation safe container and cook using microwave radiation until the broccoli is soft.
  9. Drain the vegetables and put them in an ovenproof dish with some cream and cheese.
  10. When the steak and Brussels sprouts are removed from the oven, put the vegetables into the oven, turn the heat up to high to brown the cheese.
  11. Sear the steak with a torch or use a hot frying pan or if you want the best, go outside and use a flamethrower.
    This is a photograph of the rare scotch fillet steak which I've cut into slices.
  12. Serve the steak and vegetables on a plate.
    This is a photograph of my scotch fillet steak cooked rare with the cheesy creamy horseradish flavoured vegetables in a dish. The meat is cut and obviously rare.
  13. Shoot a photograph.
  14. Savour the meal.
  15. Write the recipe.
  16. Write the blog post.
  17. Hope your readers will share the post on social media.
Recipe Notes

I do not work out, look up or calculate the energy content of my meals. In this recipe plugin I have to add a figure, so I default to 500 Calories (500,000 calories).

Photographs

As well as some photographs of dishes I’ve previously cooked using the MEATER®.

Click on one image and then scroll through all the photographs.

Questions and answers

What’s the advantage of using a meat thermometer?

The most important reason is food safety. You do not want to undercook your meat. This is especially true for poultry. Always shop, prepare and cook with an assumption in your head that every chicken, duck, turkey and goose contains Salmonella and Campylobacter in its main cavity. Given the proximity of the main body cavity with the major cut of flesh, bacterial contamination is really easy.

For chicken, you want the internal temperature to get to about 75 °C/167 °F.

For mammals, most cuts are large muscle bundles and are effectively isolated from the body cavities. Mammal meat is relatively safe when it comes to pathogenic bacteria assuming the meat processing and butchering have been managed safely.

Because, most mammalian meat is best eaten rare or bordering on medium rare, precise temperature measurement is an advantage. Hence, the advantage of a meat thermometer.

What’s your favourite cut of beef?

There’s a lot of argument on what makes a good steak. In my find, a good steak tastes beefy and it is tender. The best compromise for pan frying in my limited experience is scotch fillet or rib eye fillet steak.

The flavour though of porterhouse or rump cap is really rich and if I could cook that so it was tender I’d be really happy.

There may be a change on that front soon. I’ve purchased a water recirculator and I’m going to experiment with sous vide cooking.

Should you use a steak knife when eating steak?

OMG, yes. Cutting steak effectively and efficiently adds to the whole eating experience. While you can cut a properly cooked steak with a butter knife, why would you? A well-weighted steak knife makes all the difference. A well-balanced steak knife is a thing of beauty. A well-made steak knife is a tool to treasure, protect and maintain.

You seem to like the MEATER®️ meat thermometer. Were you paid by them for this review?

No, Yummy Lummy currently receives no sponsorship or financial support. If MEATER®️ wants to send me products to try, I’m happy to discuss an opportunity.

Update (Tuesday, 13 February, 2018)

I was asked about the price of the MEATER®, I was able to buy it on-line in January 2018 for AUD$129.

Final words

So I’ve dipped my toes back into podcasting. I recently closed off my health and medical podcast so I can now focus entirely on food blogging.

I will be recording and dropping a regular weekly show soon. It will be called, “The Yummy Lummy Cooking for one podcast.”

What I’ve done recently is start a super short random show named, “Random Yummy.” I’ve dropped two shows so far. You can find them at:

https://YummyLummy.com/RY0001

https://YummyLummy.com/RY0002

Let me know what you think.

So dear reader, do you regularly use a meat thermometer? Let me know in the comments section below.