Yes you can use a meat thermometer. Just make sure its caliberated right. To do this you either place it a bowl of ice water, and set it to 32F or boil the water and set it to 212F. Meat therms have a skewer like probe used to temp meats, but they are mainly a general use therm. Pro chefs in restaurants use them to temp everything, whether cold or hot. Hope this helps. Candy therms register higher temps, usually starting around 100F, since candy making and sugar reach a higher temps than most meats, or any hot food for that matter.
If it's a digital thermometer - nothing much. Apart from not knowing as well when the food is done, just make sure you get all the pieces out, then you can eat the meat just like usual. If it's an older mercury thermometer, the liquid will get out into the meat and it's no longer safe to eat.
Probably would work but would take a very long time because the difference between a meat thermometer and a normal thermometer is that the meat one is all metal versus the human variations that have mercury or some other type of liquid that is not harmful to the human body. But they are definitely not all metal like the meat thermometers. Dont see why it wouldn't work in the rectum as long as you've got alot of patience :) Good luck with that!
No, a candy thermometer and a meat thermometer are not the same. A candy thermometer is designed to measure high temperatures for making candy, while a meat thermometer is used to measure the internal temperature of meat for cooking.
When temperature goes up the liquid expands. The liquid then takes up more space and you see this as a rise in scale on the thermometer. The same applies vise versa
the heat makes it expand you see
Mercury the liquid inside thermometer is mercury.. but it is called thermometric liquid.
When the liquid in the thermometer gets warmer it expands.
A candy thermometer is used to measure high temperatures for making candy, while a meat thermometer is used to measure lower temperatures for cooking meat to a safe level.
The liquid in a Galileo thermometer is usually a clear alcohol or water-based solution. The thermometer works based on the principle of buoyancy, where the density of the liquid changes with temperature. As the temperature changes, the liquid expands or contracts, causing the glass spheres with different densities to rise or sink, indicating the temperature.
Liquid thermometers use the expansion and contraction of a liquid, such as mercury or alcohol, in response to temperature changes to measure temperature. As the temperature increases, the liquid expands and rises up the tube. Air thermometers work by measuring the expansion or contraction of a gas, usually air, in response to temperature changes. The gas inside the thermometer expands when heated, causing the liquid in the tube to rise, and contracts when cooled, causing the liquid to fall.
To ensure the meat is cooked perfectly with a leave-in meat thermometer, insert the thermometer into the thickest part of the meat without touching bone or fat. Follow the recommended cooking temperature for the type of meat you are cooking. Wait for the thermometer to reach the desired temperature before removing the meat from the heat source.
Yes, a meat thermometer can go in the oven to accurately measure the internal temperature of the meat being cooked.