|
Frequently
Asked Questions (T-Sticks)
Question:
Why
not use a meat thermometer?
Answer: The sensing part of a meat thermometer is 2 inches
long, and must be entirely inserted to be accurate. This is difficult
to do with a 3/8 inch thick hamburger. T-Sticks eliminate cross-contamination,
do not need to be re-calibrated like regular thermometers, and are quick
and easy to use.
Question: Can you tell when meat is thoroughly cooked by
its color?
Answer: Consumers who prepare meat and depend on color are
taking a chance. Some ground beef loses its color before reaching 160°F.
A ground beef product cooked to 160°F, or chicken parts cooked to
170°F are safe regardless of color.
Question: What about cooking fish?
Answer: When fish is cooked to 140°F, it turns out perfectly
every time. Some gourmet restaurants are having great success using T-Sticks
to verify their fish has been cooked to the correct temperature.
Question:: How do I tell when chicken is done?
Answer:: Insert a knife into the chicken in its thickest
part, remove the knife, then slip the T-Stick into the slot left by the
knife. Wait 10 seconds, pull the T-Stick out and observe its color. When
the square at the tip of the T-Stick has turned completely brown the chicken
has reached an internal temperature of 170°F and will be perfectly
cooked.
Question:: When cooking hamburgers, which one do you test
with the T-Sticks?
Answer:: 1. If all the hamburgers are the same size, then
check the one that is on the coolest part of the grill or oven.
2. If the hamburgers or ground beef products are of different sizes, then
check the largest one in its thickest area.
Question:: What about re-heating food? Can I get food poisoning
from food that isn't re-heated to a high enough temperature?
Answer:: You can definitely get food poisoning from food
that isn't re-heated to a high enough temperature. Warm food or room temperature
food is a perfect growing medium for bacteria. To use the T-Stick to eliminate
this danger, simply re-heat your food on the stove or in the microwave,
give it a stir, then insert a 160°F T-Stick. When the square turns
completely black, you can be assured that the food has reached a high
enough internal temperature to kill harmful bacteria.
Question:: What happens if my T-Stick does not turn completely
black in the square?
Answer:: Cook the food further. To avoid cross-contamination,
reinsert the same T-Stick into the same food product. Since T-Sticks do
not average the temperature, they will indicate if there is a cold spot
and if further cooking is needed.
Question:: Will the T-Stick turn color as I insert it through
the outside surface of the food?
Answer:: No. Because the T-Stick takes 5 seconds to change color,
quickly passing through a warmer part of the food product will not affect
its accuracy.
Question:: Am I supposed to remove the plastic from the tip of
the T-Stick?
Answer:: No. The plastic keeps the color change chemical out of
the food and vice-versa.
Question:: What do I do if the T-Stick bends when I try and stick
it in the food?
Answer:: You can try holding the T-Stick closer to the tip, or
if this doesn't work, slit the food with a knife and then insert the T-Stick.
Question:: How long is the shelf-life of the T-Sticks?
Answer:: They have a virtually indefinite shelf-life. Store
in a cool, dry place out of the direct sunlight for longest life.
[ Top ]
[
Back to About T-Sticks ]
[ Enquire] [
HOME ]
|
|