Did you know you can use a meat thermometer to check the doneness of other foods, too?
I’ve seen chefs do this with breads and custards. Think of the baked goods you’re always hesitant to pull out of the oven — browned, with dense interiors. Or a perfectly intact piece of fish you just hate to flake into with a fork.
We’ve collected a few temps beyond the easy-to-find meat/poultry ones. Temperatures should be taken at the center, without touching any bone or heated surface. Clip ‘n’ save:
• Salmon, halibut, cod, tilapia, red snapper: 130 to 135 degrees (stuffed, 165 degrees).
• Tuna: 125 degrees (ahi tuna, 115 to 120 degrees).
• Shrimp, scallops: 120 degrees.
• Lobster: 145 degrees.
• Quick breads such as banana bread, corn bread, coffee cake: 200 degrees.
• Cakes and cupcakes: 205 to 210 degrees (devil’s food and red velvet, 205 degrees).
• Molten chocolate cakes: 160 degrees.
• Breads and rolls: a minimum of 190 degrees; 205 to 210 degrees for some sourdough or sturdy varieties.
