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
Thermometer thermometer. It is described as having a bulb at the bottom of a sealed tube partially filled with brandy. The tube has a numbered scale. Delmedigo does not claim to have invented this instrument, nor does he name anyone else as its inventor. In about 1654 Ferdinando II de' Medici, Grand Duke of Tuscany (1610–1670), actually produced such an instrument, the first modern-style thermometer, dependent on the expansion of a liquid, and independent of air pressure. Many other scientists experimented with various liquids and designs of thermometer. However, each inventor and each thermometer was unique—there was no standard scale. In