What is the main purpose of using a thermometer when cooking meat?

Using a thermometer when cooking meat primarily serves the purpose of ensuring that it has reached a safe internal temperature. This is crucial for food safety; undercooked meat can harbor harmful bacteria such as Salmonella or E. coli, which can lead to foodborne illnesses. The thermometer provides a precise measurement of the internal temperature, helping cooks ascertain that the meat is cooked thoroughly without relying on guesswork or visual cues, which can be misleading.

While enhancing flavor, determining cooking time, and checking for doneness visually may play roles in the cooking process, they do not directly address the critical concern of food safety that thermometers provide. Thus, it is the accurate and reliable method of confirming that meat has reached the necessary temperature to eliminate dangerous pathogens that makes the use of a thermometer essential in cooking.