Calibrating your Thermometer

It’s Tip-Thursday!! Well, that’s not really a thing, but it’s Thursday and I have a great tip for you! In culinary school I learned the importance of calibration. I would always keep my thermometer on my chef coat pocket and between the varying temperatures of the kitchen, dropping the darn thing, and overall use of it, I couldn’t always trust the accuracy. With the holidays coming up it’s so important to have a trustworthy thermometer to ensure your turkey or roast is cooked to perfection!

In a short glass or bowl fill it to the brim with ice and then water. Stir this together for a second or two. Put your thermometer in the glass, being sure that the “sensor” is submerged. Keep the thermometer in the glass for about a minute and then check the temperature. The water should be about 32-34 degrees. Some brands have the ability to manually change the temperature so you know it’s 32 degrees to start. Mine doesn’t have that so in the event that it’s “off” more than a few degrees I would put a new one on my Christmas list 🙂