Reddit reviews Taylor Precision Products Classic Instant Read Pocket Thermometer
We found 28 Reddit comments about Taylor Precision Products Classic Instant Read Pocket Thermometer. Here are the top ones, ranked by their Reddit score.
PROFESSIONAL, INSTANT READ RESULTS: NSF approved thermometer provides an instant read on internal food temperaturesMADE FOR DURABILITY: Stainless steel construction is light, tough, and shock resistant. Dial face is protected by a shatterproof plastic lensRECALIBRATION TOOL INCLUDED: A durable plastic sleeve serves as a storage holder and recalibration toolHIGHLY ACCURATE: This thermometer measures temperatures from 0°F to 220°FONE YEAR : This thermometer is backed with a 1-year so you can make your purchase with confidence
For those warning about PH issues and electrolyte imbalances, they are very valid concerns! But I do this daily, sometimes twice, and have for years.. and have never had any problems. Just make sure you're eating well, and maybe drink a gatorade beforehand, and you'll be fine.
Also, noone has ever died from enema'ing with water alone. It doesn't happen unless you take it to an extreme. But colon perforation is a serious concern. You just have to be careful of water pressure, and don't overfill yourself.
Also, I've found that flushing with a water temperature of 120-130F is almost like having a constant orgasm. (Use a food thermometer to check the output water temperature before you put the enema nozzle in you). But you should start at about 100F and work your way up to a safe and comfortable temperature.
Edit: a word.
Edit2: Ouch. Could the downvoters please give me a reason for their disagreement? If you have better information, I'd like to learn; for my sake and the sake of anyone reading this later.
Edit: Dear downvoters: just a simple warning to check your meat before putting it in your mouth.
I love the idea, but I'm not so sure about the inside of that second (top layer) burger.
http://i.imgur.com/xhXKH.jpg
An instant thermometer like this can really come in handy for food experiments.... you know, so they don't kill you.
http://www.amazon.com/Taylor-Classic-Instant-Read-Pocket-Thermometer/dp/B00004XSC4
Hamburgers should reach an internal temperature of 160.
http://www.fsis.usda.gov/is_it_done_yet/
It's not fancy.
Sure!
This is the popcorn popper I'm using to roast (not pictured)
This is the Sweet Maria's sampler pack (4 lbs of green coffee for roasting). Mine specifically came with these four coffees:
Now on to the equipment:
Bonavita BV3825ST 1-Liter Stovetop Kettle
American Weigh Black Blade Digital Pocket Scale, 1000 by 0.1 G
Taylor Classic Instant-Read Pocket Thermometer
Chemex Coffee Maker 8 Cup Classic
Chemex Coffee Filters - 100 Chemex Bonded Unbleached Filter Squares FSU-100
Hario MSS-1B Mini Mill Slim Coffee Grinder
I also have a bodum french press and an aeropress. The scale is big enough to measure coffee, but not big enough to brew on, so keep that in mind if you are thinking about getting one, but it was pretty cheap and I don't mind pre-measuring the coffee and water rather than doing it while i brew. I also have already had some issues with the thermometer head rotating, throwing off the measurement, but it's not really a huge deal because it's easy to rotate it back and I usually just bring water to a boil and then let it drop 10 degrees regardless of what the temp actually says. Overall, loving all my new goodies!
I agree with most of this.
The part I would question would be the Cooling due to extra surface area and conductivity. I think this part plays a much greater role than you visualize. You specify that in lab conditions you would "control temp and humidity of ambient air as well as any currents passing over the cup". The air currents are the key element. The heat rising from the tea would create an air current passing directly by the exposed end of the spoon creating the same effect as a heat sink. Cool air rising past the edge of the cup would draw the heat from the spoon.
I think this would easily be a measurable difference outside the lab.
Edit: Marginally scientific results from home experiment. Placing here so it doesn't get buried below.
First the how:
Due to some measuring inaccuracies I did not feel that I could address the difference between a hot spoon and a cold one as the difference was early and changes early on were much harder to control.
The results should be considered accurate to +/- 5 seconds
Results: No Spoon
1 - 1:19, 3:02, 4:58
2 - 1:17, 2:53, 4:53
3 - 1:21, 2:53, 4:54
4 - 1:20, 2:56, 4:56
Results: With Spoon
1 - 1:26, 3:06, 5:00 *** (I made the mistake of preheating the entire spoon, instead of just the part in the water)
2 - 1:22, 2:49, 4:43
3 - 1:15, 2:52, 4:40
4 - 1:20, 2:52, 4:52
5 - 1:18, 2:50, 4:50
Conclusion???
To my untrained eye, the data appears to be fairly consistant over the first 2 intervals with or without the spoon. The final interval however seems to show a tendancy to be quicker with the spoon. Even including the mistake, the average without the spoon is 4:54.750 vs the average with the spoon being 4:49:00. Not including the mistake, the average with the spoon lowers to 4:46.250
I call that a measurable difference.
TL;DR pretty tricky to boil consistently by guessing; thermometers are cheap
The long answer is that there isn't a good way to get uniform temperature unless you always boil the same volume of water, set the range to the same setting, and pull the kettle off at the same time, each and every time.
As an FYI, most bodegas, supermarkets, and certainly kitchen stores will have simple meat thermometers for less than $5. Here's one on Amazon for less than $10.
I boil, put in a cup, and wait for the thermometer to indicate the water is at the proper temp. Doesn't take very long, isn't very expensive, and is much more consistent.
When you're learning how it's done be sure to have a probe thermometer.
First, take the meat out of the fridge for about an hour so it comes up to room temperature. If you don't do this, you will find it difficult to get a nice medium rare steak without overcooking the outside and first cm or so of the inside of the meat.
Salt and pepper it generously.
Have your grill or skillet rip roaring hot. Highest heat you have available. Place meat to skillet or grill and LEAVE IT ALONE for a few minutes. Turn it once. Wait a few minutes, leaving it alone. Remove from grill or skillet and take its temperature. Refer to this guide for desired doneness based on temperature.
You'll want to remove it from heat about 5-10 degrees short of desired doneness. Place your meat on a warmed plate and leave it alone for 10 minutes to rest. If you cut in to it too soon, the juices will all run out and you'll have dry meat.
Once rested, pig out.
Any cooking thermometer should be just fine.
Like this one:
Taylor Classic Instant-Read Pocket Thermometer
http://amzn.com/B00004XSC4
Btw, I have the bonavita variable temp kettle and it's awesome. Just sayin.
Hario Mini Mill
Kettle
Scale
Brita Filter
Aeropress
Thermometer. The one I have is from a Culinary Arts class I took, but this looks to be the same. It's very useful, and to calibrate it, which you'll need to do every once in a while, fill a cup full of ice and then water and put the blue thing on so you can move it (I'm not sure how to explain it, but I'm sure you'll get it), and make sure the dimple is in the water and move it to 32 degrees.
Edit: Also, the mug was from the reddit Secret Santa exchange! It's a really fantastic mug.
Buy a scale - use it for most measuring, especially flour.
Buy 2 thermometers - one to leave in the oven and one instant read for testing done-ness.
Use Instant yeast.
Besides that - read alot about baking then practice and experiment. Try adjusting the water/flour amounts and see what works best for you.
Baking is an art... but it helps if you also know the science.
Not really keto specific, but... My knife, my stainless saute pan/skillet/whatever, and chef's tongs. A lot of other things are great, like a cast iron grill pan or a food thermometer, but the first three are requirements for me.
Oh yeah, I do keep a single, small non-stick pan whose only purpose in life is cooking eggs (omelets, scrambled, fried.) And I guess that is pretty damned necessary, too, along with a heat-resistant rubber scraper and spatula, but now I might as well list all my cookwear. I stand by the original three; keto or no, I would not want to have a kitchen without them.
The temperature range on stoves can vary greatly, especially on electric stoves. The only way to know for sure your meat is at medium rare, is by using a thermometer. This one is pretty cheap. A steak at around 130-135F (55-57C) is cooked medium rare (be sure to measure the internal temperature, stick that thermometer in there!). Also, make sure to let your steak rest for at least 5 minutes before eating.
That being said, on most electric stoves around 5-6 would be considered medium-high heat. In Europe, anyway.
To get more confidence in your cooking of meat: Get an instant-read thermometer-- analog or digital, your choice. Ignore those who say 'don't pierce the meet you'll let all the juice out' (because that's been debunked by
Alton BrownFood Lab) and take internal temps of meat you cook. Internal temps is a better gauge of food safety than time or visual indicators.Soon you'll get more confidence that you're doing the right thing and have the tool to prove it.
More like this
If you have access to a stovetop, try searing the chicken on medium/med-high heat for 2 mins~ a side then transfer it to the oven for 10-15 mins til cooked through. The sear is delicious and really beats the pants off plain baked breasts. I suggest a meat thermometer to help with not drying the hell out of your dinner! You can go stupid simple or a little more complex. I have both of these thermometers and use them both often.
I also highly recommend this recipe for bone in chicken.. I've done legs, breasts and wings (on grill and the oven) and it comes out fantastic.
Wings are really cheap and are damned good. Chicken breasts get boring and expensive! Wings, I do at 425 degrees for 20 mins, flip them, then do 15 mins more. If you want a good buffalo wing recipe, these are great.
You can try different things for marinades/rubs. Lemon pepper, Tony Chachere's, Adobo (or just buy Goya brand...it's salty as hell. though), etc. Marinades are fun too. Salad dressings, bbq sauce, apricot preserves, Trader Joe's Soykiaki, and so on. Just remember that if there's a lot of sugar in them, you're probably going to have sticking/burning issues. Best bet is to cook the chicken to 5 mins before done and then brushing on bbq sauce/sticky marinade. Also, if there's any acid in your marinade (vinegar, citrus), don't marinate for more than a couple hours or the acid will "cook" the chicken. Poultry ceviche isn't good eats!
My diet is very protein heavy and I just can't make a decent steak to save my life. I get sick of eggs & tuna so I've made chicken LOTS of different ways and have changed it up a lot so I don't get bored. I hope this helps! Sorry it's long. heh
TL;DR -- Vary your seasonings, buy a thermometer and get a good sear. Links and suggestions provided.
Sundry list: Kindle.
It's for my dad. His birthday and father's day are the same day. It's a combo gift. He's been through a lot, health-wise, and he's finally at a place he can relax. We both love reading and bond over books better than anything else. I'm one of 4 kids and reading was the thing we had together while I was growing up, that nobody else shared. It was really special.
Books list: Mr. Mercedes
Stephen King and I have a long relationship. I've got Dark Tower tattoos, even. I have read everything he's written that I could get my hands on. This comes out in June. I own all of his books in hardcover. My den is basically a shrine to Uncle Steve.
Home Improvement list: Recessed Light Can Converters
I bought a house last year. It's got sunken eyeball lighting in the kitchen. They really, really creep me out. I know it's irrational. But I plan to put mini pendent lights in instead. o_O
Kitchen and Noms list: Instant Read Pocket Thermometer
I recently bought a bread machine. It's great and I use it every day, almost. Some of the breads require water at an exact temperature. I need a thermometer that starts at zero for this.
Pets and Wildlife list: Feliway
I have a ten-year-old neurotic cat who takes his pants off when he's anxious. This helps keep him decent. ;)
My son's birthday list: Wooden Pantry Products
The boy turns 2 in May. He has a play kitchen, but no play food yet. (He did have some cardboard boxes that came with the set, but he ate them in true baby form.) This set of wood pantry items will hold up and also be fun for stacking.
Add-ons list: iRobot Scooba Hard Floor Cleaner
Because a bot's got to eat, too.
Thanks for the contest!^ifitisacontest^probably
Like I want anything from YOU. You shouldn't gift me because I put off 2 papers I have to write until the last minute.
Taylor 5989N Classic Instant Read Pocket Thermometer by Taylor Thermometers http://www.amazon.com/dp/B00004XSC4/ref=cm_sw_r_udp_awd_51nktb0T04NCN
I do the same thing with the Bonavita. I think it's a great kettle. This thermometer fits and seems to be pretty accurate.
Ok, I trust you know best, but for the sake of being a know it all, I'm going to say that is actually takes very little space (if you have a small kitchen/bathroom/a sink and some ventilation, that's probably enough) and very little special equipment.
This is what I would say the basics would be for you:
Mixing spoons;
It's really pretty basic/cheap stuff. You can use used plastic bags and tape as gloves, you can wear sunglasses as safety glasses. Just be careful with the lye. When you mix the lye and water, its going to stink a bit, so you need some ventilation for that. You'll need the oil/fat to get to 110 degrees Fahrenheit, so you'll use a double boiler for for (a bowl sitting on-top a sauce pan/pot is what I use).
Sushi is not for me but I could use this meat thermometer from my five dollar list as for some reason I do not own one! :)
I am actually really in need of a [meat thermometer] (http://www.amazon.com/Taylor-Classic-Instant-Read-Pocket-Thermometer/dp/B00004XSC4/ref=reg_hu-rd_add_1_dp)
Great contest! Good luck everyone!
Wooo that was fun!
temperature probes are your best friend! also, juices that run clear is usually a good indication of a cooked chicken.
Something similar to this Thermometer
we have about 4 in our kitchen at any given time.. you can get more expensive ones that are digital and awesome, but i usually always fall back on my supply of these.. 165 is the suggested safe zone for poultry. always stick it in the thickest part of the breast, but be sure to not go all the way into the chest cavity.. I've done it a lot lol.. and or into the thickest part of the thigh..
Pink chicken doesn't mean raw.. as long as the temperature is properly at it's mark and the juices run clear you should be fine!
Ziplock bags are fine, but don't skimp on them. Flimsy bags will get holes in them and ruin your food. And get the kind with the zipper, not the pinch-close.
If your apparatus is just a party cooler that you pour hot water into, then your thermometer can just be a cheap instant-read with its probe pushed through a cork. You'll need to check and adjust the water about every 20 minutes.
I do my sous-viding in Hefty brand freezer bags, in a part cooler, with a jury-rigged temperature controller made from an STC-1000, a cheap aquarium pump, and an immersion element. (Not those exact models.) Oh, and an outlet and outlet box I bought at Lowes, and the plug from an old fan, which I was later informed was not previously garbage.
Lessons learned: you'll burn out at least one heating element, and aquarium pumps are not reliable after your flimsy ziplock bag leaks meat juice into the cooler and gums up the impeller. Buy a spare of each.
Edit: Oh! and when you take the meat out, let it cool and dry off for a couple minutes before you finish it on the grill. You'll get a better crust and (very slightly) less overcooking around the edges.
Alright then. Well first thing I'll say is, most canned food sucks balls, but some that don't include:
Beef stew, beenie weenies, and of course, corned beef hash.
Skip the hot dogs and go for Italian sausages. Don't get those confused with smoked sausages, while good, they're not as good as italian's.
You can cook those just like a hot dog, although they take a little longer. Hotdogs are precooked, these are raw pork. So ensure they're well done :-D
Another method is to cook these in a pan with diced tomatoes, peppers, onions, herbs etc.
One of my favorite camping recipes is chicken. You can cook it just like a baked potato. So at least one day before camping go buy a whole chicken (at least one..) and some heavy duty tinfoil.
Come home, slice the chicken in half long ways. You'll need a nice sturdy knife for that since you gotta cut through the bone. Lay down a big piece of tin foil and put half the chicken on it. Season to your liking.
You can go simple and just add salt, pepper and butter. You can add vegetables like corn, peas, carrots, onions, etc. You can do BBQ sauce and hot peppers or mix up some home made salsa (slice up tomato, onion, pepper, and salt) for it as well.
You can add garlic, basil, thyme, oregano, rosemary, taragon or whatever for extra flavor.
Once you're done seasoning just wrap the tinfoil up then add 2 or 3 more wraps. Really seal it up good so the juices don't leak out. Then toss it in the freezer. This way when you take it camping, it's already frozen and you don't necessarily have to have ice to keep it cool, by the time it's dinner time it'll be partially thawed and ready to cook.
So you just get a good fire going, let it burn down a bit so it's not roaring flames but has enough hot coals to last for awhile and toss the chicken in, turn it occasionally. After an hour or so check it with a meat thermometer.
With any meats, it's a good idea to use a meat thermometer to ensure it's cooked properly.
Some other foods include fish fillets, hamburgers, steak, pork chops and so on. Pretty much any meat :-D
Just bring an old flying pan that's about had it or pick up a cheap used one at your local resale store and just toss it when the trip is over.
Get a fire going, throw a grill over top and put the pan on top of that. Add a little cooking oil or spray and cook away.
I have two of these, theyre awesome.
I bought one of these for summer, i wanted to love it, but it was shit, the buttons all fell off within a few weeks. I sewed em back on, but still.
And these pants were also shit, the seam down one of the legs started coming apart after only a few weeks and despite them being baggy, the ass seam on them split somehow too. It wasnt like i split them, it just started coming undone.
As far as a unique kitchen gift.... folks are always impressed by my pocket kit, in addition to my knife bag i have a pocket protector loaded with stuff that i just throw in whatever coat im wearing. It contains...
my thermometer
a little thing of superglue, for major cuts and minor repairs
a pen which is frequently stolen and then i steal another one thus perpetuating the cycle
a $.99 snap off box cutter, for all non fine/sanitary cutting needs, breaking down boxes, opening bags of baking mix or frozen vegetables, etc,
and my sharpie.
I also used to keep a tide pen in there when i wore a white coat.
Make sure you are checking expiration dates after leaving it in the fridge for days. When chicken is cooked there should be no pink on the inside, so cut it open and check. Also, invest in a meat thermometer. Here is one for pretty cheap.
This guide can tell you what temperature to cook your foods at.
Just a basic $5-10 "instant read" thermometer (they'll take about a minute to get a good reading) is good enough for home use - here's the one I used to have. These are for poking into something, checking the temp & removing. If you want something to leave in there while your turkey or roast is cooking, you want an ovenproof one that's designed to stay in the oven.
If you feel like spending a bit more money ($80-100), there's always a Thermapen - a professional grade thermometer that reads temps in 3s or less. I wouldn't buy one for myself but I was lucky enough to get it as a present & there's no way in hell I'm giving it up. I've also seen a few references to some of their lower-cost models being worth buying if you're OK with the $20-30 range.
You can always check old threads on /r/cooking to see what other people have to say about thermometers.