Question about cooking meat

I got one of those instant read thermometers that tells you the temperature to cook chicken, steak, pork, etc. the temp that will kill any bacteria, etc.

Question is, it seems the meat is cooked WAY before it reaches this 'safe' temperature - isn't it going to be way overcooked if I keep cooking it? Do you think the thermometer is wrong?

Anyone else have this problem?

Do you maybe you have the thermometer too close to the edge of the meat?

Cooking is a trial and error process...

Take it off the heat when you think it's done and if it's undercooked you can always cook it some more. Pay attention to the time you have it cooking, and how many times you turn it, etc. Then you'll know for next time!

The safe temperature is what the FDA determines, and that is when the meat is so done that you can use it as a hockey puck.

Make sure you are not hitting a bone - that gives off a lot of heat.
Meat will also continue to cook for a little while after you take it off the heat.
I like to undercook by about 5 to 10 degrees, a little less for roast beef because we like it pink.
Baked chicken I make sure is done at the breast, but the legs and thighs go back in the oven for a couple more minutes to cook a bit more.

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Posted by Papillon25

I got one of those instant read thermometers that tells you the temperature to cook chicken, steak, pork, etc. the temp that will kill any bacteria, etc.

Question is, it seems the meat is cooked WAY before it reaches this 'safe' temperature - isn't it going to be way overcooked if I keep cooking it? Do you think the thermometer is wrong?

Anyone else have this problem?

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wow! i got one of those for my shower & had the same problem. it was one of those digital ones. it was a fork u just stuck in the meat. i just used my judgement.