When do you insert meat thermometer before or after cooking?

Here's why:

* Accuracy: A meat thermometer measures the internal temperature of the food. It's best to get an accurate reading before the food is cooked to know your starting point. This helps you understand how much more cooking time is needed.

* Food Safety: Checking the internal temperature while the food is still raw ensures you're not overcooking or undercooking.

* Consistency: Knowing the starting temperature allows for more precise cooking times and avoids inconsistent results.

Important Notes:

* Types of Thermometers: For accurate readings, use a reliable digital meat thermometer, which is the most common type. Instant-read thermometers are also excellent for this purpose.

* Placement: Insert the thermometer into the thickest part of the meat, making sure it doesn't touch any bone.

* Target Temperatures: Use the USDA guidelines for safe internal temperatures:

* Beef, Pork, Lamb, Veal: 145°F (63°C) for medium-rare, 160°F (71°C) for medium.

* Ground Meat: 160°F (71°C)

* Poultry: 165°F (74°C)

* Fish: 145°F (63°C)

By inserting the meat thermometer before cooking, you ensure food safety, accuracy, and consistency in your cooking.