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Instant-read thermometer: like or dislike?

Instant read thermometer' photo from Amazon.com.

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

As confident a cook as I am, I don't take chances when it comes to large cuts of meat, chickens, or my Thanksgiving turkey. Before The Downsizing and the move from country to city, I had a lovely thermometer that sits in the meat as it cooks (though I often forgot to insert it at the beginning of the cooking time, and had to make a mid-roast stab), but at the moment, I can't find it. So I'm back to relying on my two easy-to-use instant-read thermometers, one in a white sheath, and one in red. I can stick them into anything, even loaves of bread, any time. It used to be very cool for chefs to carry these in their pockets (where they now probably carry their smart phones). Are you an instant-read thermometer lover?

Instant-read thermometer: like or dislike?

Last week: panko. Who liked, and who disliked? Take a peek.


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Comments

now that we're all paranoid about undercooked meats, i don't know how anyone can cook without an instant read thermometer--digital of course LOL i have both digital and the dial thermometer, guess i've gotten spoiled but i always grab the digital....would like to have an oven probe, like the one you can't find yet (you will at some point) ;0), but for now, i'm happy with my little insta-read

instant read thermometers are okay in a pinch, but I prefer the leave in food type. I purchased mine at Bed Bath & Beyond.

Excellent for tea nerds - don't want to cook the green teas, just brew them!
And breads, if I ever get back to baking...

Like I have a digital too,but turn to my trusty instant read sometimes too.

I love them, and I have both of the types you're describing, plus a third one that is a digital version of the one above. That little digital one is my favorite, but currently it has a dead battery!

Always on hand to confirm the fact that you know when the roast, casserole, etc. is done. Love it!

Yes, I use mine all the time. It is especially useful for checking how hot something is that you are heating up in the microwave.

I use it when I think I should, and it works perfectly... but now reading the comments proves that I still have so much to learn about cooking...

Yes! Love it!

I have three of the Taylor dial thermometers in your picture. I keep one on our boat, one in our kitchen, and one in my to-go bag. They are great. Accurate, reliable, and no battery.

I have the digital Professional Thermapen with its stainless steel needle point reads in 3 sec +/- .01 degrees to actual temperature so you can probe different areas of the food to determine if it is cooked properly and I also have the Professional Chefs Alarm count-down/count-up timer with temperature alarm with oven safe stainless steel temperature probed that gives you the starting temperature and finish temperature which you set to trigger alarm. Both the Thermapen and Chef Alarm come in the NSF colors which define food groups or protein you are cooking so there is no food cross contamination. Standard Color Code:
Red = raw meat, raw beef and pork.
Blue = raw seafood
Yellow = raw poultry
Green = produce
White = dairy or bakery items

My new convection oven has a built-in stainless steel temperature probe built in that you set finish temperature and it turns the oven off when food reaches desired set temperature.

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