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You are here: Home / Food / Why Should You Never Touch the Bone When Using a Meat Thermometer?

Why Should You Never Touch the Bone When Using a Meat Thermometer?

May 15, 2020 by Karen Hill

I hate warnings without reasons, don’t you? All they do is dispense anxiety without information.

Whenever I see an “open other end” warning on a box, I open the wrong end just to see what will happen. I’m still alive.

Bone is a lesser conductor of heat than meat is. For one thing, bone is porous, and the air cells are heat insulators. Also, bones are relatively dry, and much of the heat transfer through a roast is due to the water in the meat.

So when most of the meat has reached a certain temperature, it’s likely that the regions surrounding the bones will still be relatively cool.

They will make the thermometer read too low and fool you into overcooking your chicken, turkey, or roast.

Related Facts

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  • How did the Touch Me Not or Sensitive Plant get its Name and how does it Close its Leaves when you Touch it?
  • Where does the phrase "touch and go" come from and What does touch and go mean?
  • How much Meat do Americans Eat and What happens to Meat when you Cook it?
  • Why Is the Meat Nearest the Bone Always the Best and Sweetest Tasting?
  • Why Is Red Meat Red and White Meat White and Where Does the Color Come From?

Filed Under: Food

About Karen Hill

Karen Hill is a freelance writer, editor, and columnist. Born in New York, her work has appeared in the Examiner, Yahoo News, Buzzfeed, among others.

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