As mentioned on the blog, there are many uses for thermometers, but not everyone knows the best time to use them.
When it comes to cooking on a stove, the most important rule is that anything that is completely sealed should never go
in the oven or be heated above its boiling point. To test if your food meets these criteria,
put it in front of a cold thermometer. If nothing registers then you can safely cook it!
Another use for this device is to find out if what you’re digging up is hot or cold –
make sure you keep an eye on how fast your thermometer is rising as well as where it peaks/drops off.
Try placing the thermometer in several different spots as you dig, as well as in some cool dry places.
This way you’ll be able to tell what the soil is like at depth, and if it’s cold or hot.
A quick note about the colours: Yellow and red on your thermometer indicate that water is present and that your food may be unsafe.
Green and blue on your thermometer indicate high heat that could be very dangerous!
If you’re finding fluctuations in temperature then consider moving to a dryer hole or starting with a different dish to avoid any possible contamination.
Title:Which temperature is right for cooking food – hot or cold?
Sub-title:A Serious Safety Concern
There are many people out in the world who do not know when they can safely use a thermometer to check their food.
And this is a recipe for disaster. Food that is left in the caldron too long will carry harmful bacteria, which will make you sick.
There are two rules to remember when cooking foods, one of which is “Never allow your food to come into contact with anything
that will cause it to reach higher than 165 F”. And another rule that you should never forget is
“Never use the same thermometer to measure both hot and cold water. The water in the thermometer will become
contaminated and can be harmful to your family. A thermometer with two probes is best”.
As you bring up the pot, make sure that when you pull out your thermometer it takes a reading.
There is nothing worse than coming back to find that your food has been burned and you just threw up all over the stove and floor!
Make sure that at no time is the temperature above 200 degrees or below 100 degrees.
Title:A serious safety concern.
Sub-title:Use a thermometer to check the temperature of your food before cooking it…(or you are likely to be very sick).
Articles are the same as those on my website, which are based on several writeups write by Dr. George Forgan Smith,
who was the principle author of the Human Physiology textbook that I now use for my Human Physiology course.
So now you can read all there is to know about human physiology at your own pace!
The articles follow the format of being written in bullet points, so it’s easy to skim through them and get your specific question answered quickly.
There is a little bit of humour thrown in so it is interesting reading even without a specific interest in physiology.
Title: The Lungs.
Sub-title:The air we breathe is a mixture of oxygen and a foreign body, a gas which we call nitrogen.
This gas is breathed in from the lungs, and it provides us with energy to live. We may think that air is drawn into the lungs
by the breathing motion itself, but that is not so. The lungs themselves keep the lining moist and open to allow oxygen
to enter as it passes through them. Upon leaving them, this amount of oxygen has been used up by respiration and must now
be replenished from the atmosphere, so it now needs to be inhaled once more. The air in which
we live is about 78% oxygen, so only 22% is available for respiration by the lungs.
Title:How to Breathe – Your Guide to Self-Assessment.
Sub-title:Know your breathing and understand what your body does and does not do on a regular basis.
Breathing requires more than just physical movements of the chest and diaphragm, but must also be coordinated with
other systems in the body such as the nervous system and heart. The nervous system engages with respiratory centres
in the medulla oblongata, pons and lower cranial nerves, which influence voluntary muscle actions
of the chest wall and soft palate. In addition to this, the heart must be coordinated with each
breath to ensure that oxygen rich blood is delivered throughout the body. buried beneath the ground who knows where it’s found osrs
The debate of whether breathing is automatic or voluntary stems back to the early days of physiology.