雙語 | 制作烤雞時一定不要犯的8個小錯誤

肉類溫度計是唯一能判斷雞肉是否煮熟的方法。

如果你的肉類溫度計在銀器抽屜裡積了灰，你可能需要把它找出來。

Rada和Sidoti都表示，不使用溫度計是一個大錯誤。

Rada說:“肉類溫度計真的是唯一可靠的方法來確定肉類是否煮熟，甚至有肉類溫度計可以實時顯示肉類溫度變化，這真的對燒烤很有幫助。”

Sidoti建議使用肉類溫度計，確保雞肉內部溫度達到165華氏度（約74攝氏度）。

把溫度計插入肉最厚的部分，以獲得最準確的讀數，竝確保它沒有碰到骨頭。

Meat thermometers are the only way to tell if your chicken is really done.

If your meatthermometer is collecting dust in the back of your silverware drawer, you might want to dig it out.

Both Rada and Sidoti said not using a thermometer is a big mistake.

"A meat thermometer is really the only reliable method for determining when meat is done, and there are even meat thermometers that list the actual poultry and temperature on the dial itself to really help guide you on your grill journey," said Rada.

Sidoti recommended using a meat thermometer to make sure your chicken has reached an internal temperature of 165 degrees Fahrenheit.

Insert the thermometer into the thickest part of the meat to get the most accurate reading and make sure it's not touching the bone.