We had one - it was one with a small dial on the end of a probe. It
worked fine for a short time but then packed-in. Clearly we hadn't
spent enough!

So we are now about to buy a better quality thermometer (hopefully),
but I'm bemused by the variety now on offer.

1. Firstly there are those similer to the one we had - a skewer with a
dial at the end - but in better quality.

2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

3. Finally there are types similar to #2 but where the information is
conveyed not by a wire but remotely.

Certainly the idea of 2 and 3 seems to be preferable (no opening the
oven and getting at the joint). The price for these in the UK seems
to be something a little over £20 ($30+). But the big question is are
they reliable or are they just gimmicky.

I've not been able to find a review of these things anywhere so if
anybody has any good/bad experiences I'd be grateful to hear of them.
I can then go to the local cookshop better prepared!

Thanks

Derek

wrote in message
oups.com...
We had one - it was one with a small dial on the end of a probe. It
worked fine for a short time but then packed-in. Clearly we hadn't
spent enough!

So we are now about to buy a better quality thermometer (hopefully),
but I'm bemused by the variety now on offer.

1. Firstly there are those similer to the one we had - a skewer with a
dial at the end - but in better quality.

2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

3. Finally there are types similar to #2 but where the information is
conveyed not by a wire but remotely.

Certainly the idea of 2 and 3 seems to be preferable (no opening the
oven and getting at the joint). The price for these in the UK seems
to be something a little over £20 ($30+). But the big question is are
they reliable or are they just gimmicky.

I've not been able to find a review of these things anywhere so if
anybody has any good/bad experiences I'd be grateful to hear of them.
I can then go to the local cookshop better prepared!

Thanks

Derek

----------------------------------------------------------------------------
----

We use a Polder and a Polder-type probe thermometer. The Polder has been
dropped, it's cracked, it's ugly, it's sticky, but it's accurate and works
like a charm.

I've heard good and bad things about the remote thermometers, but I really
don't see the need. The Polder will beep when you get to the proper
temperature, so why bother with remote?

We also use a digital instant read thermometer, and it works, but keep in
mind, you'll get different readings depending upon what part of the meat
you're inserting the metal probe. (Dirty minds, please don't go *there*.)
g

kili

On 30 Mar 2006 01:37:21 -0800, wrote:

We had one - it was one with a small dial on the end of a probe. It
worked fine for a short time but then packed-in. Clearly we hadn't
spent enough!

So we are now about to buy a better quality thermometer (hopefully),
but I'm bemused by the variety now on offer.

1. Firstly there are those similer to the one we had - a skewer with a
dial at the end - but in better quality.

2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

I have this style..one with a probe and wire. Make is Taylor.
It seems very accurate and works very well. It certainly makes a big
difference when doing a pork loin roast.

wrote:


2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

3. Finally there are types similar to #2 but where the information is
conveyed not by a wire but remotely.

Certainly the idea of 2 and 3 seems to be preferable (no opening the
oven and getting at the joint). The price for these in the UK seems
to be something a little over £20 ($30+). But the big question is are
they reliable or are they just gimmicky.

I've not been able to find a review of these things anywhere so if
anybody has any good/bad experiences I'd be grateful to hear of them.
I can then go to the local cookshop better prepared!


I have the #2 type. It's a Polder. I've been using it for about
5-years. It's not gimmick. You can set an alarm to sound when the meat
reaches the desired temperature. I paid about $25 for it. I've used it
on beef roasts, pork roasts, turkey, meatloaf, etc. Unlike many other
kitchen gadgets, this is one that is used on a regualr basis.

Rusty

wrote

2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

I bought this as a little Christmas gift, a Polder. Honestly, I
had no idea what a great thing this is. If it broke tomorrow I
would be ordering a new one forthwith.

I have heard that the probes sometimes break, you can order
new ones. Me, I don't leave it where it gets banged around, it
hasn't given me any problems.

nancy

"Nancy Young" wrote in message
...

wrote

2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

I bought this as a little Christmas gift, a Polder. Honestly, I
had no idea what a great thing this is. If it broke tomorrow I
would be ordering a new one forthwith.

I have heard that the probes sometimes break, you can order
new ones. Me, I don't leave it where it gets banged around, it
hasn't given me any problems.

nancy



Nance, my hubby has had his Polder for, gosh, about 10 years. As I said in
a previous post; it's cracked, it's stained, it's sticky, it's horrendous
looking, but it works like a charm. He's never had to replace the probe.

kili

"kilikini" wrote

"Nancy Young" wrote

I have heard that the probes sometimes break, you can order
new ones. Me, I don't leave it where it gets banged around, it
hasn't given me any problems.

Nance, my hubby has had his Polder for, gosh, about 10 years. As I said
in
a previous post; it's cracked, it's stained, it's sticky, it's horrendous
looking, but it works like a charm. He's never had to replace the probe.

Thanks. Yeah, I don't baby it or anything, but I don't leave it
rattling around the utensil drawer, either. Very pleased with the
thing.

nancy

1. Firstly there are those similer to the one we had - a skewer with a
dial at the end - but in better quality.

I recently replaced my dial one with a digital instant one that can be
switched off/on and F/C. It's good. Because it is (almost) instant,
you can use it for many items in one session. The range is wide enough
to take in everything but hard crack. It's just as useful to check
whether something is cool enough as hot enough. I prefer having one
that I can check on milk for yoghurt while the roast is roasting and
just wash the probe between uses.
It also makes it possible to do temps for recipes from sources other
than the US.

wrote:
We had one - it was one with a small dial on the end of a probe. It
worked fine for a short time but then packed-in. Clearly we hadn't
spent enough!

So we are now about to buy a better quality thermometer (hopefully),
but I'm bemused by the variety now on offer.

1. Firstly there are those similer to the one we had - a skewer with a
dial at the end - but in better quality.

2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

3. Finally there are types similar to #2 but where the information is
conveyed not by a wire but remotely.

Certainly the idea of 2 and 3 seems to be preferable (no opening the
oven and getting at the joint). The price for these in the UK seems
to be something a little over £20 ($30+). But the big question is are
they reliable or are they just gimmicky.

I've not been able to find a review of these things anywhere so if
anybody has any good/bad experiences I'd be grateful to hear of them.
I can then go to the local cookshop better prepared!

Thanks

Derek

They tested them some time ago on Americ's Test Kitchen. They liked the
instant read for the same reasons others mentioned here.I can't
remember the brand, might have been the Polder. But it was an ugly gray
one,digital readout of course, if that helps! They still give it a plug
when they use it from time to time. Runs about $60.

In article .com,
says...
1. Firstly there are those similer to the one we had - a skewer with a
dial at the end - but in better quality.

2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

3. Finally there are types similar to #2 but where the information is
conveyed not by a wire but remotely.

Certainly the idea of 2 and 3 seems to be preferable (no opening the
oven and getting at the joint). The price for these in the UK seems
to be something a little over £20 ($30+). But the big question is are
they reliable or are they just gimmicky.




We have a Polder, #2 style, and it has worked fine for many years.
Hasn't even needed a new battery! It's very accurate, too - within 1-2
degrees based on the boiling water/ice water test. My only complaint is
that the alarm is not loud enough.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Peter A wrote:
In article .com,
says...
1. Firstly there are those similer to the one we had - a skewer with a
dial at the end - but in better quality.

2. Then there are some where the probe stays in the meat in the oven
and a wire trails from the oven to a digital read-out (sometimes with
an alarm when the set temperature has been reached)

3. Finally there are types similar to #2 but where the information is
conveyed not by a wire but remotely.

Certainly the idea of 2 and 3 seems to be preferable (no opening the
oven and getting at the joint). The price for these in the UK seems
to be something a little over £20 ($30+). But the big question is are
they reliable or are they just gimmicky.




We have a Polder, #2 style, and it has worked fine for many years.
Hasn't even needed a new battery! It's very accurate, too - within 1-2
degrees based on the boiling water/ice water test. My only complaint is
that the alarm is not loud enough.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Keep in mind, the BP of water will vary with purity and barometric
pressure. The ice water temp with purity. So your thermometer might be
more accurate than you think!

My grateful thanks to everybody that replied. It would appear that
version #2 seems to be the popular choice - and within that the Polder
has come in for great praise.

Unfortunately this is not a make that is known here in the UK (although
one needs to accept that Polders themselves might 'buy it in' and here
it could be known by another Kitchen supplier's name)

However, we have a friend currently in Texas who will be coming to the
UK in three weeks' time so I'm asking here if she can accommodate one
additional small item in her luggage.

Once again my thanks to you all

Derek
(Oxshott, Surrey, UK)

wrote:
: We had one - it was one with a small dial on the end of a probe. It
: worked fine for a short time but then packed-in. Clearly we hadn't
: spent enough!
:
: So we are now about to buy a better quality thermometer (hopefully),
: but I'm bemused by the variety now on offer.
:
: 1. Firstly there are those similer to the one we had - a skewer with
a
: dial at the end - but in better quality.
:
: 2. Then there are some where the probe stays in the meat in the oven
: and a wire trails from the oven to a digital read-out (sometimes
with
: an alarm when the set temperature has been reached)
:
: 3. Finally there are types similar to #2 but where the information
is
: conveyed not by a wire but remotely.
:
: Certainly the idea of 2 and 3 seems to be preferable (no opening the
: oven and getting at the joint). The price for these in the UK
seems
: to be something a little over £20 ($30+). But the big question is
are
: they reliable or are they just gimmicky.
:
: I've not been able to find a review of these things anywhere so if
: anybody has any good/bad experiences I'd be grateful to hear of
them.
: I can then go to the local cookshop better prepared!
:
: Thanks
:
: Derek

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

Yep, it's a little expensive, but well worth the price.

BOB


--
Raw Meat Should NOT Have An Ingredients List