Cooking-related thermometers, used or ignored?
Thermometers can be helpful...prevent over-cooking roast beef or assist us in a successful batch of toffee. So, how often do you use a culinary-related thermometer? How many types do you have...oven, refrigerator, meat, candy or are there others? Do you go for a fancy high-tech infrared, digital or maybe an instant read? Brand name you've had luck with? How often do you calibrate them? When did you last rely on a cooking-related thermometer?
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17 Comments:
Thermometers are essential for the home cook. I insist that my cooks use them for roasts, because it takes more experience than most of them have to hit temps on larger cuts of meat. My rule is that tender roasts such as prime rib, rack of lamb, beef tenderloin, pork loin etc, shouls be removed from the oven at about 127 degrees, and obviously a thermometer eliminates the guesswork.
I think Taylor instant read thermometers are fine, although they do need to be calibrated after every few uses. I prefer digital.
zapatista at 1:14PM on 01/30/08
A good thermometer is essential for cooking good BBQ. I use a wireless thermometer to monitor the internal temperature of my meats without opening the lid of the pit and letting out heat and smoke.
PhotoKirk at 1:28PM on 01/30/08
My goodness, I can't imagine cooking without them. I have a quick-read analog (taylor) for steaming milk, a thermopen instant-read digital for quick checks of meats and liquids, a stay-in digital (polder) for when I cook roasts, and a candy/fry thermometer for, well, making candy or deep frying stuff. I calibrate them about once a year with the boiling water calibration method.
The last time I used one was this morning (made a latte) :-)
Dominic
the zen kitchen
dvchurch at 1:38PM on 01/30/08
Ditto Dominic. I'd add that I use my polder when I'm grilling too. I love that I can watch the temperature progression without even opening the oven or grill - helps in having everything ready at the same time. I also appreciate the LOUD alarm when the set temp has been reached. Am I the only one who accidently left an instant read thermometer in the meat, in the hot oven? No recovery possible.
I love my polder (I have two in case I'm cooking something else at the same time), and I have no idea how many I've gifted. They sell a double one, but I'm technologically challenged and didn't want to learn that particular skill set. :)
PerkyMac at 1:55PM on 01/30/08
I have one for the oven, the fridge, one for frying/candy, and one I recently ruined by leaving it in a piece of meat that I was roasting. I will have to replace that one now. So, no Perky, you are not the only one! Don't remember brands, but I use them daily!
coffeefrappe at 2:04PM on 01/30/08
I use them often as well. I have a digital instant-read thermometer that I check things like chicken breasts with, and a Polder probe thermometer I use for roasts. The probe thermometer is fantastic! I love being able to monitor the internal temperature of something without opening the oven.
minstrel at 2:31PM on 01/30/08
Do you ever re-check foods that have been "holding"? Casseroles or stuffing checked? Others may use for sauces or breadmaking?
JEP at 2:40PM on 01/30/08
The best thermometer (for the money) I've found is a chefmate digital probe thermometer for $12.99 from Target. It ranges from 0-400 degrees (so you can use it for candy-making). It never has to be calibrated. Since the probe is stainless steel, there's no risk of glass breakage.
beth1 at 2:48PM on 01/30/08
Where would I be without my digital thermometers? I have one all-purpose one, a candy/oil one and one for roasting. What I need is an oven thermometer. What I want is one of the infrared ones! I find that like a scale for baking, thermometers add precision that makes for foolproof cooking. I use a thermometer for creme brulee (thanks to Cook's Illustrated).
http://nujoikitchendiary.blogspot.com/2008/01/gift-that-keeps-on-giving.html
My all-purpose one is a $15 Polder model. The oil/candy one is by Maverick is is $25.
NuJoi at 3:38PM on 01/30/08
i used a candy thermometer once when i was making an elaborate frosting for a wedding cake. other than that, i must confess that i never have used one. i have an oven thermometer somewhere that i've never taken out of its package.
cybercita at 3:44PM on 01/30/08
I finally got off my bum and bought a Farberware candy thermometer so I could make marshmallows. I go to take it out of the packaging (in mid-recipe) only to find that it's glass, and broken. Best part was, my marshmallows still turned out just fine.
I think if you have a lot of experience, or good instincts, you can get away without one for many things. However, if I started cooking large, expensive cuts of beef or lamb I would invest in a good one.
Any good recomendations for an oven thermometer??
protest at 3:58PM on 01/30/08
I have one to monitor my oven temp, and I just bought an instant read. Can I use it for oil/ deep frying?
Kerosena at 3:59PM on 01/30/08
I have one in the fridge, one in the freezer, one in the oven, a candy/deep fry model, 2 instant read analog models and a probe style with a digital read out base.
To Kerosena: unless it has a very long probe on it, you'd probably not want to use an instant read for deep frying; it may also not read out nearly high enough. Oil to fry will need to be at 325 degrees or higher and my instant read models only go to about 250.
To protest: Polder makes a good oven thermometer, the 550 model, I think...it's on Amazon.
ccbweb at 4:08PM on 01/30/08
OMG, I couldn't even consider roasting meat without my probe therm. It takes the guesswork out of everything where it concerns roasting!
And I need my big bulky glass candy thermometer if I'm making fudge or anything like that. A thermometer should be required equipment in the kitchen and proper doneness temps should be known by heart.
chiff0nade at 5:19PM on 01/30/08
I moniter my oven and refrigerator temps, and have a probe thermometer I'll sometimes use for checking bread or poultry. Other things I tend to judge by a conbination of eye, nose and experience.
srhcb at 5:33PM on 01/30/08
I don't use a thermometer. I just bought one a month ago, but haven't even used it yet. And I cook... boy do I cook. I guess I just don't cook things that require them. I look forward to expanding my repertoire now that I do have one - but I don't think they are absolutely necessary. I guess I've gotten along just fine up until this point doing it the old fashioned way.... and we've been fine. However, now, if I'm not sure if my meat is the right temp, or if I need to make candy/fudge, I'll have one on hand.
MrsMcCorkle at 6:55PM on 01/30/08
I have an oven thermometer which I use to ensure my oven is at the temperature recommended in recipes (I have to add 50 degrees when setting my oven to get the desired temp) and a digital thermometer with a probe that I use mostly for cooking roasts and poultry. When I travel and know that I'll be doing some cooking or grilling I take both with me as I don't trust anyone's oven to get the true temperature. And even after my own oven beeps that it's come to temperature it's still about 30 degrees off and needs more time to really reach the temperature. The digital probe thermometer is essential also. I rarely cook by time anymore, though I am learning to tell when steak or chicken breasts are done by pressing. But I rely on the thermometer to let me know when something in the oven has reached the desired temperature and is ready to come out of the oven to rest.
Otabenga at 5:04PM on 02/06/08