Does anyone have a thermometer whisk?
Like the one here: http://shop.bakerscatalogue.com/detai...
Does it work well? And do you like it or find it unnecessary?
Take this with a grain of salt because I tend not to take temperatures of anything cold. But this seems unnessary. For most things that should be cool or cold, I think a "finger test" should be sufficient. If you need to know the exact temp, I think most meat thermometers will do the trick.
I, too have been curious about whether/how well this works since I first saw it. I got one from somewhere on clearance for $10 a little while ago (sorry, it's no longer available for that price), but I haven't had a chance to put it to use yet. I'll be curious to hear what anyone who's tried it has to say, and I'll definitely report back once I've tried it.