Meat thermometer the temperature should be at 74 °C (165 °F). For shellfish that are difficult to open, discard any that did not open during cooking. Meat thermometer A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired. When cooking, food should always be cooked so that the interior reaches a temperature sufficient, that in the case of meat is enough
Mercury silvering Mercury silvering Mercury silvering or fire gilding is a silvering technique for applying a thin layer of precious metal such as silver or gold (mercury gilding) to a base metal object. The process was invented during the Middle Ages and is documented in Vannoccio Biringuccio's 1540 book "De la pirotechnia". An amalgam of mercury and the precious metal is prepared and applied to the object which is then heated, sometimes in oil, vaporizing most of the mercury. The technique is dangerous since mercury is highly toxic, especially in its vapor phase. Mercury silvering can be detected through a variety of