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Which type of meat thermometer should one buy?
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 |
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Which type of meat thermometer should one buy?
> 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 |
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Which type of meat thermometer should one buy?
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Which type of meat thermometer should one buy?
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Which type of meat thermometer should one buy?
> 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 |
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Which type of meat thermometer should one buy?
"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 |
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Which type of meat thermometer should one buy?
"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 |
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Which type of meat thermometer should one buy?
>>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. |
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Which type of meat thermometer should one buy?
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Which type of meat thermometer should one buy?
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! |
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Which type of meat thermometer should one buy?
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) |
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Which type of meat thermometer should one buy?
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 |
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