You can connect with me via Instagram, Facebook, and Twitter.
Tonight’s show notes are at https://yummylummy.com/RY0003
Catch you next time on the Random Yummy.
Links
You can connect with me via Instagram, Facebook, and Twitter.
Tonight’s show notes are at https://yummylummy.com/RY0003
Catch you next time on the Random Yummy.
Links
[maxbutton id=”12″ url=”#photographs” ] [maxbutton id=”11″ url=”#questions-and-answers” ]
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.
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.
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.
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.
Place the steak into a preheated oven (200 °C/400 °F).
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).
Click on one image and then scroll through all the photographs.
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.
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.
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.
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.
I was asked about the price of the MEATER®, I was able to buy it on-line in January 2018 for AUD$129.
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:
Let me know what you think.
So dear reader, do you regularly use a meat thermometer? Let me know in the comments section below.