Thermometer recommendations

On Fri, 01 Jul 2005 19:49:14 -0400, James Egan <[email hidden]>

Quoted message said:

Can someone please recommend an ACCURATE food
thermometer? Preferably something non-electric.
Twice now I've cooked a thick steak on the grill,
and I didn't even get a "rare" reading with my
current thermometer. I knew the steak had to
be at least rare, and it was actually closer
to medium.

-Thanks

Thermapen. Hands down. Pricey, but of such high quality construction
that mine survived being completely waterlogged by a thunderstorm.

http://www.thermoworks.com/products/thermapen/tpen_home.html

Boron

"James Egan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can someone please recommend an ACCURATE food
thermometer? Preferably something non-electric.
Twice now I've cooked a thick steak on the grill,
and I didn't even get a "rare" reading with my
current thermometer. I knew the steak had to
be at least rare, and it was actually closer
to medium.

What temperature are you cooking to? IMO, the recommended temperatures are
about 15 or 20 degrees high. I take steak off at 110. Allegedly, the
thermometer should be something like 130 but that is just too damned high
for rare. I have a half dozen thermometers, instant read, probes, etc, but
they all read the same, give or take a degree or so.

The last time I was at a restaurant supply house I saw an instant read,
infrared thermometer. The cool thing about this was that instead of
inserting a probe into the meat, you just pointed it at the meat and a
laser somehow read the temperature. About $35. I've been curious to
know how well they might work.

Bill said:

The last time I was at a restaurant supply house I saw an instant
read,
infrared thermometer. The cool thing about this was that instead of
inserting a probe into the meat, you just pointed it at the meat and
a
laser somehow read the temperature. About $35. I've been curious
to
know how well they might work.

They only read the surface temperature.

--
Raw Meat Should NOT Have An Ingredients List

" BOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bill said:

The last time I was at a restaurant supply house I saw an instant read,
infrared thermometer. The cool thing about this was that instead of
inserting a probe into the meat, you just pointed it at the meat and a
laser somehow read the temperature. About $35. I've been curious to
know how well they might work.

They only read the surface temperature.

Useful anyhow to me when I am cooking -- bread is the most useful thing I
use it for.
Dee

Dee Randall said:

" BOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bill said:

The last time I was at a restaurant supply house I saw an instant read,
infrared thermometer. The cool thing about this was that instead of
inserting a probe into the meat, you just pointed it at the meat and a
laser somehow read the temperature. About $35. I've been curious to
know how well they might work.

They only read the surface temperature.

Useful anyhow to me when I am cooking -- bread is the most useful thing I
use it for.
Dee

I use on to see the temp on the stone to make sure it is up to heat
before I put bread dough in.

Boron

Bill said:

The last time I was at a restaurant supply house I saw an instant read,
infrared thermometer. The cool thing about this was that instead of
inserting a probe into the meat, you just pointed it at the meat and a
laser somehow read the temperature. About $35. I've been curious to
know how well they might work.

I expect that they work quite well, but they're not going to tell you
anything
about the temperature in the middle of a chunk of meat.
--
The Brick® said that (Work harder; millions on welfare depend on you. )

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