Reddit Reddit reviews Polder Classic Combination Digital In-Oven Programmable Meat Thermometer and Timer

We found 31 Reddit comments about Polder Classic Combination Digital In-Oven Programmable Meat Thermometer and Timer. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Thermometers & Timers
Timers
Home & Kitchen
Polder Classic Combination Digital In-Oven Programmable Meat Thermometer and Timer
ULTRA PROBE made from stainless steel with comfort grip handle and 40-inch long cord, safely monitors internal food temperatures - no need to remove from meat or open the oven door. Extra thin tip for smaller puncture holes when sampling.TEMPERATURE RANGE from 32˚F to 392˚F (0˚C to 200˚C). Option to set alert to sound when temperature is reached.24 HOUR COUNTDOWN TIMER to use independently or together with the thermometerMEMORY FUNCTION saves the last programmed temperature for quick use and perfect batch cookingEASY READ FLIP TOP display sits on the counter or mounts to the wall with high strength magnets
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31 Reddit comments about Polder Classic Combination Digital In-Oven Programmable Meat Thermometer and Timer:

u/fgben · 5 pointsr/Cooking

I have a few of these that I use almost daily:

https://www.amazon.com/Polder-Digital-Oven-Thermometer-Graphite/dp/B000P6FLOY

At $20 (there's even a $11 one), it's not a huge risk to try it to see if it suits your use cases.

u/artfulshrapnel · 3 pointsr/AskReddit

Use a thermometer. You'll see a lot of people talking about poking the meat and comparing it to a hand or whatever, but that can be incredibly imprecise and vary wildly based on things like cuts of meat, starting temperature, cooking temperature, and how muscle-y your hands are. Cooking is science, and measuring is your friend.

To measure accurately, put the thermometer centrally in the thickest portion of the meat. If there's a bone, put it near that but not directly against it. Pull your food off 5 degrees below where you want to serve it, and keep it covered as you move it to the table. There's no need to let it rest extra time (warning: controversial topic). Very thin cuts under 1/2'' should be pulled off closer to 3 degrees from final temp, since they'll cool faster.

http://amzn.com/B009IH0BZ0 is a nice simple example, though I use one of these ( http://amzn.com/B000P6FLOY ) since I tend to do a lot of things in my broiler and don't want to open it during cooking. (City living, no grill)

u/IonaLee · 3 pointsr/AskCulinary

There's a difference between instant read thermometers and leave in probe thermometers. If there is a plastic/lcd readout directly attached to the metal probe, then no, you cannot leave it in the oven. If the metal probe connects to the readout part via a flexible wire, then yes, it's a leave in probe.

This is an example of a leave-in probe therm:

http://www.amazon.com/Polder-Digital--Oven-Thermometer-Graphite/dp/B000P6FLOY/

This is an example of a non-leave in therm:

http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2

u/cwq1 · 3 pointsr/Cooking

The biggest help to me in getting moist chicken results was when I started using a probe thermometer.

Something like this, but you can find them at Walmart and Kohl's as well. I like having the long probe cord for roasting recipes that will reach inside the oven during cooking so that I can set an alarm and walk away.


The official temperature to cook to is 165F or more, but I don't like going past 160F in a piece of breast meat. I usually will pull mine off of the heat at 155F and let the residual heat coast to 160.

u/Lifesophist · 3 pointsr/Cooking

Have the butcher cut two pieces and do hers separately for a little time more. I guess that is what you are saying, but I am not sure. Get a Probe thermometer with an alarm for best results. I use the Alton Brown method which works well for me. Start hers about 1/2 hour earlier. The thermometer ensures perfect meat every time. DO NOT forget to set the alarm though.

https://www.amazon.com/Polder-THM-362-86-Thermometer-Resistant-Graphite/dp/B000P6FLOY

~~~~~< BEEF - ALTON BROWN’S PRIME RIB ROAST, 4 LB >~~~~~

1 rib roast, about 4 lbs......olive oil, to coat roast......1/2 cup water......1/2 cup red wine......1 tsp sage......Garlic powder......Lawry's seasoned salt

NOTE: If frozen, place roast in fridge for 3 days to thaw loosely covered by paper towels for 3 days, change towels daily.

Preheat oven to 250F.

Add Lawry's and garlic powder to olive oil brush roast with oil including bones.

Let stand 2 hours at room temp.

Place roast in pan.

Place probe thermometer into center of roast halfway in and set for 123F - no foil.

Put roast into oven till target temp achieved.

When temp achieved ( about 2-3 hours) remove roast and turn oven up to 500 F.

Cover roast with heavy-duty foil till 500 F achieved.

Remove foil and place roast back into preheated 500 F oven for about 12 - 15 minutes.

Remove and transfer roast to cutting board.

Keep covered with foil for about 15 minutes.

Add wine to pan and scrape goody bits into saucepan. Add sage and water to sauce and cook for 1 minute.

u/kevstev · 3 pointsr/AskCulinary

Well, for a large piece of meat, there are general cooking time guidelines that you would be better off using than a recipe anyway. But like what moikederp said, get one of these: http://www.amazon.com/Polder-Digital-In-Oven-Thermometer-Graphite/dp/B000P6FLOY Your food will end up being much better, and your life much easier. I know it seems a bit like overkill now, but you will be thankful later.

Since this AskCulinary, I am also going to recommend that when cooking you avoid just merely following recipes. Look at the food. Learn by site/smell/feel when things are done. Read more about techniques, so instead of blindly following a recipe that says "Turn a skillet up to medium-high heat, add some oil, then brown chicken breasts for 4 mintues on each side. Take the chicken cutlets out of the pan and add chicken stock" You can understand that you are using a very common technique where you brown the chicken, then deglaze the pan making a gravy.

u/philchen89 · 2 pointsr/smoking

I have this: https://www.amazon.com/gp/product/B000P6FLOY/ref=s9_acsd_al_bw_c_x_3_w
dome temp or grill temp to 225?
Got it, I have a little smokey joe and a random charbroil gas grill that I can probably use, thanks!

u/ametto · 2 pointsr/AskCulinary

Here's my 2 cents on preventing burnt meat. Get a food thermometer like this: http://www.amazon.com/Polder-Digital-In-Oven-Thermometer-Graphite/dp/B000P6FLOY/ref=sr_1_4?ie=UTF8&qid=1374375316&sr=8-4&keywords=meat+thermometer. I highly suggest this for any beginner cook. It will help ensure you get the proper temperature for meat. My other advice, and it's a obvious statement, don't leave the meat alone.

  • Preheat the oven to 350F.

  • Marinate the chicken breast any way you like. I like to use soy sauce, garlic, ginger, and olive oil.

  • Lay it on a cookie sheet.

  • Stick the thermometer probe so that the tip is deep in the meat. Set the thermometer temp to 160F.

  • Place the chicken in the oven. Make sure the plastic thing is outside the oven. The door will close on the wire.

  • When the thermometer beeps. Take out the chicken. Don't remove the probe.

  • Cover the chicken with aluminum foil. Wait 10 minutes. By this time, the chicken's temperature should reach the safe temp of 165F.

  • Once it reaches 165F, it's done!
u/ChefTimmy · 2 pointsr/CandyMakers

IR (laser) thermometers are fantastic, but not for candy cooking, as the steam throws off the reading. Digital is the way to go; I recommend one of these three: CDN, Maverick, Polder. I use the Polder and a refractometer.

u/megpi · 2 pointsr/AskCulinary

What are you using it for?

I have this probe thermometer and love it. I know it's not a traditional candy thermometer, but I use it for caramel and deep frying all the time and it's great. My favorite feature is that you can set the alarm to go off at a certain temperature, so you don't have to stand there watching it the whole time.

u/Billytown · 2 pointsr/Homebrewing

FWIW I've had excellent reliability and accuracy from my Polder food thermometer.

u/utahphil · 2 pointsr/BBQ

Thermopop

This bacon cure with the recipe tied to a mason jar filled with the cure.

Head lamp

Clam Shell Tongs

Roll of Heavy Duty Foil

Roll of Pink Paper

Spool of Butchers Twine

Polder wired probe thermometer

Instead of a basket throw everything on a decent sheet tray.




u/Arachnidiot · 2 pointsr/Cooking

I've been using this Polder for ten years. It's worked flawlessly every time.

Their customer service is excellent, too. A year or so after I bought it, I lost the clip that comes with it so you can use it as a candy thermometer by attaching it to a pot on the stove. I sent them an email asking if I could purchase a replacement clip, and they sent me an entirely new thermometer. I kept the clip and gave the thermometer to a friend.

u/coffeeblossom · 2 pointsr/TrollYChromosome

Another good way is to get a probe thermometer. Also, keep the fridge cold (38 degrees F or less...for the metrically-minded, 3.3 degrees C or less) and clean it with bleach or another disinfectant about every 2-3 months. Keep raw meat/poultry/fish separated from vegetables or fruit; otherwise, the vegetables or fruit could become contaminated. And never let tongs/a spatula/whatever that have touched raw meat/poultry/fish touch the finished meal. (Instead, get new ones.)

u/2010_12_24 · 2 pointsr/food

The key to using these is to make sure the wire isn't touching any hot surfaces in the oven, like the oven rack or a roasting pan for instance. I've had my Polder probe thermometer for many years now and it's trucking right along.

I also have the Thermapen and it's the bomb, but too cost prohibitive for most casual cooks.

u/winkers · 2 pointsr/Cooking

If you want a cheaper alternative, for baking at least, you can use a Polder digital thermometer. I use it a lot. It's not an instant-read thermometer like the thermapen, but it's really great to see the temp of your chicken/roast/meatloaf without ever opening the oven which you can't do with the thermapen.

This is the one that I use: http://www.amazon.com/Polder-Digital-In-Oven-Thermometer-Graphite/dp/B000P6FLOY

If you want examples on how I use it, I can type them up for you. Have fun with the cooking!

u/evilbadro · 2 pointsr/Coffee

Here is a thermometer similar to the one I use for siphon brewing for $17. It won't work for home roasting. If you think you might get into that, you will need one that has a higher max temp (500 F+). I haven't bought one yet because I am considering a roast profiling setup which would port to my pc. This is a good grinder at $45. This is the kitchen scale I like for $50 but you might be able to get one for less. The scale only measures down to grams which works fine for this siphon at 40 oz. ($36) but for a smaller siphon you might need a scale that measures down to .1 grams. To summarize, you could get a decent set up for ~$120 or for a roast compatible thermometer ~$145. You will also want a wooden spoon for stirring the coffee in the siphon.

u/fisheye32 · 2 pointsr/Cooking

I would recommend getting a probe thermometer. Like this guy: http://www.amazon.com/Polder-Digital--Oven-Thermometer-Graphite/dp/B000P6FLOY/ref=sr_1_1?ie=UTF8&qid=1320817763&sr=8-1

That way you know when it's cooked.

u/yanman · 2 pointsr/Homebrewing

Tough to say as there are so many little hacks. I like these three the most though:

  1. Probe thermometer with temperature alarm. I don't have to babysit my strike or sparge water, and I can set it at 205F with a cover on the kettle to speed up the initial wort boil without fear of boil-over.

  2. Power drill wisk makes aeration a snap. I run it 2 minutes immediately after chilling & transfer to primary, then 2 more minutes ~15-30 minutes later post cleanup and right before pitching.

  3. Nylon paint strainer bag for use as a hop/trub filter and as a racking filter. Post chilling, I transfer my wort into a sanitized bucket through a sanitized nylon paint strainer. It makes removing the hops a cinch without having to fiddle with a hop spider or hop bags. I also place a sanitized nylon paint strainer over my racking cane when I'm transferring to secondary and/or to my bottling bucket.
u/mattc0m · 1 pointr/Homebrewing

Just curious, are those digital thermostats and would you recommend them?

I've been using this but it started getting a bit weird, recently. Looking to replace it.

u/cable729 · 1 pointr/Homebrewing

I just bought this temperature probe and I love it. I can monitor my boil temp without getting up, set an alarm when the wort gets to a certain temperature, use the built-in timer for hop additions, and now I even have the probe inside my carboy, so I can get an accurate reading whenever I want.

u/Nucka574 · 1 pointr/Traeger

Yeah flat for sure then. You could always pull it out and then put it in the end as well just make sure you wear gloves.

You can also always buy something like this too (there are tons of different ones):

https://www.amazon.com/Polder-Digital-Oven-Thermometer-Resistant/dp/B000P6FLOY/ref=sr_1_3?keywords=meat+heat+probe&qid=1555355291&s=gateway&sr=8-3

u/SunBelly · 1 pointr/Cooking

Probe thermometer. Perfect roasts every time.

u/Psuffix · 1 pointr/trees

I've read in one of Ed Rosenthal's books that baking is supposedly an effective way to kill the mold that's present on much cannabis. I actually recommend a higher temperature, though like 200^oF for 20 minutes or 220^o for 10-15 minutes, as this will kill the mold and promote decarboxylation. Use the thinnest surface possible, like very flat aluminum foil or a very clean and dry cookie sheet. Your product should be finely crumbled, like out of an herb grinder, and will eventually be pretty brown in color. Further, don't rely on your oven's thermostat. Get an inexpensive digital oven thermometer and standardize your oven a few times. Considering that you're getting within 30-50^oF of the vaporization point of everyone's favorite compound, you could accidentally burn off all the good stuff. Stock oven thermometers are notoriously inaccurate.

Lots of info in there!

u/DaGoodBoy · 1 pointr/AskWomen

Buy a decent meat thermometer and dense cut of meat like a brisket, london broil, or pork loin. Salt the meat and put it in a pan. Stick in the meat thermometer and tightly cover the pan with foil. Cook on low heat until you just reach the medium rare temp for type of meat. Perfection.

u/upsideleft · 1 pointr/Fitness

I started cooking mine based on temperature. Preheat oven, season, stick em in, set the temp alarm and walk away. The thermometer goes right in the oven in the chicken and my bird never turns out dry anymore. This is the one i have: http://www.amazon.com/Polder-Digital-In-Oven-Thermometer-Graphite/dp/B000P6FLOY/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1372213088&sr=1-18&keywords=thermometer

Cook to 165--yum.

u/midnighteskye · 1 pointr/Random_Acts_Of_Amazon

Last year while I was driving I found myself thinking about things. Before I knew it I was wondering how would blind people know which side of the contact case to put their contacts into, like did it have a braille or what. Took me about 5 minutes to realize I was thinking about blind people wearing contacts. Then a few days later I was drying my hands on some paper towels and I thought...they really should make something that isn't disposable. I then chuckled to myself as I remembered about towels.

Luckily my brain is working again but I still catch moments where I wonder Why on earth did I do that?

This thermometer would be amazing to help me with the /r/52weeksofcooking challenges I've been doing this year!! I've needed one for awhile!

u/Kaidavis · 1 pointr/steak

> I've found that when I've used that procedure in the past, I've ended up with overcooked steak...

A digital probe thermometer is a godsend for this. I sear my steak for ~90-seconds per side in grapeseed oil, put a pat of Ghee onto the steak, and then toss the steak into my 250º oven for ~20-minutes with the probe thermometer set in it set to 145º.

Perfectly cooked, perfectly delicious steak.

u/technopath · 1 pointr/swoleacceptance

Brother, I bid you venture deep into the Amazon where exist perfect armaments to cook the Holy Bird.

A knife and deadly hook will be of aid.

Remember to reach 165 degrees of Fahrenheit at bare minimum to purge the agents of Broki from the flesh. His servant salmonella with it's punishing diarrhea and vomiting threatens to steal thy gains. Also, I think it is tastiest at 170°-180°.

375°F with a coating of regular olive oil followed by hearty spicing of oregano and rosemary is how I eat the Bird. Best cooked in a deep glass casserole dish where the chicken covers the whole bottom; it will soak in its own rich juices. 2.5-3lb (three large breasts) cooks in about 75 minutes.