Much of food safety boils down to two key factors: time and temperature. Foods must be stored at suitable temperatures to prevent bacterial growth and cooked to suitable temperatures to ensure they're safe to eat. The only really reliable way to test the doneness of meats, for example, is with a meat thermometer. This is especially so in a Crock-Pot or other slow cooker, where the meat takes a long time to cook.
Thermometer Primer
There are several types of thermometers used in the kitchen, and all have their advantages. The simplest variety is the instant-read thermometer. These are inexpensive models with a dial or a digital display at the end of the thermometer's probe. They're inserted to take the temperature, then removed. Conventional meat thermometers are similar but made to be left in during cooking. Probe thermometers separate the sensor and the display, sending temperature data to the base unit through a wire or radio waves. Pop-up thermometers are simple plastic devices, which are triggered by a specific temperature.
Pop-up and Instant-Read
Pop-up and instant-read thermometers are the least expensive options, but neither is ideal for use in a Crock-Pot or other slow cooker. A pop-up thermometer tells when the meat is done but can't be seen unless the cook is looking directly through the pot's lid. More importantly, it only tells if the meat is done or not done. It gives no indication how close to done it might be. Instant-read thermometers are more informative but can't be used without lifting the lid from the pot. This allows heat and steam to escape, drastically extending the cooking time.
Traditional Meat Thermometer
Traditional meat thermometers consist of a sturdy heatproof dial, mounted at the end of a probe that contains the actual sensor. Inside the dial are bands of two metals that expand at different rates. As they expand, they move the dial and point it at the correct temperature. For an accurate reading, insert the probe into the thickest part of the meat and ensure that it doesn't touch any bones. The major drawback of this type of thermometer is that, like a pop-up, it can only be seen when looking directly down through the pot's lid.
Probe Thermometers
Probe thermometers are the most practical for the long, slow cooking process in a Crock-Pot or other slow cooker. Like a conventional meat thermometer, the sensor is in a metal probe that's inserted into the thickest part of the meat. However, the thermometer's base unit sits on the counter next to the pot, where temperatures can be monitored visually as the meat cooks. Most models also have an audible alert to let you know when the meat has reached its assigned temperature. This type of thermometer is modestly priced and available at most retailers.
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