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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