About site: Home and Garden/Kitchen and Dining/Accessories - T-Stick
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  About site: http://www.t-stick.com/

Title: Home and Garden/Kitchen and Dining/Accessories - T-Stick T-Sticks are a disposable food safety thermometer, which allows one to check if poultry or meat are cooked to a high enough temperature to kill dangerous bacteria.
United_Brands Sells whipped cream dispensers and soda siphons, such as No2 and Co2 chargers. Also provides cooking utensils, recipes and step by step instructions of product use.

The_Vermont_Butcher_Block_and_Board_Company Handmade products including butcher block, wine racks, cheese boards and sushi boards.

A_Well_Dressed_Kitchen Offers reversible placemats, table-runners, and appliance covers. Custom work available with online fabric gallery for selections.

Wood_\'N_Wares_Montana Offers hardwood kitchen wares, wooden utensils, chef tools and spoons.

Wooden_Spoon_Company Offers wooden spoons character tops.

The_Best_Present_Company,_Inc Offers a pre-paid gift card which can be used everywhere MasterCard is accepted.


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T-Stick Home Page           What Are T-Sticks? T-Sticks are a revolutionary new single-use, cardboard thermometer used to quickly check if meat, fish or poultry are thoroughly cooked and safe to eat. The tip of the T-Stick changes from white to colored, indicating a safe temperature has been reached. Why Use T-Sticks? Use T-Sticks to prevent infection from food-borne bacteria, such as E. coli O157:H7. T-Sticks are much easier to use than meat thermometers. The sensing part of a meat thermometer must be entirely inserted to be accurate, which is difficult to do with a 3/8-inch thick hamburger. T-Sticks eliminate cross-contamination, and do not need to be recalibrated like regular thermometers. How To Use T-Sticks Insert the tapered end of the T-Stick into the meat as it is cooking. Hold it there for approximately 5 seconds. Remove the T-Stick to see if a solid colored area has appeared. (See the pictures below.) If the color has been triggered, the temperature indicated on the T-Stick has been reached. Ground beef should be cooked thoroughly to 160°F, chicken breasts and chicken parts should be cooked to a temperature of 170°F, fish to a temperature of 140°F, and foods that are held hot, in a restaurant for example, must be held at 140°F or higher to stop the growth of harmful bacteria.   BEFORE AFTER What is E. Coli O157:H7? E. coli is a bacteria with many strains, most of which live normally in the intestines of humans and animals without causing disease. A newly recognized strain, E. coli type O157:H7, was first reported in 1982, and is now known to cause intestinal bleeding and diarrhea accompanied by kidney illness. Young children, the elderly and the immunocompromised are at risk for the severe complications of this infection, which occasionally results in death.
 

T-Sticks

are

a

disposable

food

safety

thermometer,

which

allows

one

to

check

if

poultry

or

meat

are

cooked

to

a

high

enough

temperature

to

kill

dangerous

bacteria.

T-Stick T-Stick T-Stick T-Stick T-Stick T-Stick T-Stick T-Stick T-Stick T-Stick T-Stick T-Stick

http://www.t-stick.com/

T-Stick 2008 July

dvd rental

dvd


T-Sticks are a disposable food safety thermometer, which allows one to check if poultry or meat are cooked to a high enough temperature to kill dangerous bacteria.

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