There are a number of reasons why the use of a Thermometer during cooking is not only a good idea but good, sensible practice. Cooking to a temperature that kills harmful bacteria is fairly obvious. There are thousands of food poisoning cases each year, involving millions of hours of lost time and unfortunately, many deaths. […]
Month: October 2016
A thermometer without traceable calibration to National Standards is like a Clock without the Pips. Does a thermometer being used at John O’Groats agree with one being used at Land’s End? We all buy thermometers without calibration and assume that the manufacturer has been conscientious enough to supply an accurate instrument. The only way of […]