Electric Digital Meat Thermometer (probe)
Have been getting by for lots of years with instant-read digital thermometer, but hate re-sticking meat to see if it is done. We are very into med rare roasts, want to take meat out at 120-125F, and want to ensure our roasted chicken is done (always an issue because we freeze our chickens first and de-frost).
So, I want to purchase an electric digital meat probe (like you have seen on Alton Brown's Good Eats), or something similar that I can stick probe into roast, program it for certain temp and stick on outside of oven, with big enough numbers that I can see without my reading glasses (LOL!). We are having a big 7 1/2 lb rib roast soon, so I would like to buy one fairly quickly, any thoughts?
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I have a Taylor 1471, it was ~$20.
It comes with a holder that has a clip and a stand, it doesn't "stick on the outside of the oven", I have a counter next to the oven and use the stand (easel), The cord is ~42" long. Maybe you could glue a magnet to the unit to make it stick to the outside of your oven.
The display displays real time info, has an alarm and on screen guide. The current and target temp are ~1/2 tall, the rest are ~1/4".
There is a temp use limit, around 400F.
Runs on 2 AAA batteries.
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HaagenDazs
Dec 15, 2008 11:17 AM
Pyrex makes a good one as does Polder. Check with Bed, Bath & Beyond and use a 20% off coupon.
I applaud you for buying one of these. So many people just guess or follow the wholly inaccurate ___ minutes per pound. These thermometers are relatively cheap ($20ish) and they almost completely eliminate ANY overcooking at all. They are a great investment and if you're going to spend $100+ on a nice rib roast, the least you could do is buy a reusable, probe thermometer to ensure you don't overcook the thing!
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I too have an instant read (Thermapen), but saw Alton with his remote sensor recently too. I posted the exact same question (can't find the thread, as MYCHOW seems to be a jumble now). The recommended thermometer was sold out, so I did some googling (remote sensor meat thermometer) and found one that looked like a good fit. If I can find this post once it comes (and I use it at Christmas), I'll post a review.
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I use the Pyrex Pro digital thermometer, which I think is the same one that was shown on Good Eats. It works very well, it's easy to set the temperature or time, and so far it's given me no trouble at all. The magnet on the back is also a pretty spiffy feature. The display is pretty big, and the wire is long enough that you set the unit on the back of the stove, out of the way while you're busy working on the rest of the meal.
I had another, somewhat cheaper one before that. Don't remember the brand but I got at Target. It barely lasted a week before the connection inside the probe started getting intermittent, causing it to read zero degrees unless you bent the wire just so.
