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?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: