I first bought an instant read thermometer after watching Alton Brown use one for the 87th time. At that point it finally sunk in that it might be a useful piece of equipment to own. And, in the three+ years that I've had one, I've found myself turning to it time after time to check roasted chickens, tenderloins and the temperature of water for proofing yeast. However, I've never really paid much attention to the manner with which I cleaned my handy little thermometer, just giving it a wipe down with a soapy sponge and calling it a day. A recent post over at the Kitchn has just made me realize that I should probably be spending a bit more time and energy on ensuring that this thing that I stick into potentially undercooked meat and poultry is thoroughly cleaned. Their tips include submerging the stem of the thermometer in boiling water for thirty seconds or using a chlorine/bleach solution.
How do you ensure that your kitchen tools stay clean?
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