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Williams Sonoma "Remote" Meat Thermometer?

I just bought one of these and wonder if anyone else has one, and if there are any tips, etc., that I should know about.

Thanks.

http://www.williams-sonoma.com/produc...

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  1. http://www.williams-sonoma.com/produc...

    I've been considering buying one myself, and I am hoping you get responses from owners.. You have probably read the customer reviews on the Wm. Sonoma site, but just in case you haven't.

    1 Reply
    1. re: Canthespam

      Thanks - I did take a look after buying - it was a bit of a whim purchase - wanted a meat thermometer for Easter lunch, had the never ending gift card in my wallet, and bought it. It was the same price as the All Clad one they had I will report back next week - will be making rack of lamb.

    2. I've got one that looks to be made from the same build spec, just not W-S branded. I have been happy with it aside from never trusting my ability to place the probe correctly.

      As with other such thermometers, the probe is ridiculously delicate. Don't kink the wire, don't immerse the entire probe in water, just wipe clean the part that sticks in the meat.

      1 Reply
      1. re: jzerocsk

        ..and...

        Don't let any part of the probe remain in contact with the oven or grates.

      2. Oh we love(d) ours. We didn't seem to have a problem putting it in a reliable spot for temping - just make sure that the first inch of the tip is where you would normally stick a thermometer. Other than that, make yourself a cocktail and walk away, happily being able to monitor your roast whenever you like.

        Now, I don't think I need to tell you that the little plastic end that connects into the monitoring device shouldn't touch a hot surface burner - which is how ours met its sad demise.

        22 Replies
        1. re: jazzy77

          Life-changing! (at least for me) Bought one about 4 years ago and it lived in the drawer, never used, until this winter. Lots of snow, lots of cold, wanted lovely warming roasts. Found the remote thermometer, Eureka, DH figured out how to work it (we're not what you call mechanically minded).
          SUCCESS! I used to overcook or undercook, and now, like the littlest bear's porridge, it's always just right!

          1. re: BerkshireTsarina

            I'm so excited! I'm cooking four racks of lamb for Easter lunch, and don't want to overcook them. Now I just need to read the instructions .....

            1. re: MMRuth

              The only possible snag, MM. The instructions. Hang in there, it's worth the struggle to figure it out, it's so nice afterwards! And basically, like a lot of things, so easy when you finally know how.

              1. re: BerkshireTsarina

                I guess I better look at them tomorrow then, and not Sunday morning! Thanks.

                1. re: MMRuth

                  Were you satisfied with the thermometer? Have you used it again? I am thinkng about buying the same one, but had such bad luck with the ones I bought at Wms. Sonoma a few years back - tossed them both.

                  1. re: Canthespam

                    Well, I couldn't find the instructions when it came time to use it, and I'm still looking for them! When I do use it, I'll post back.

                    1. re: MMRuth

                      It took us almost 10 years to get around to finding the instructions and using it. I don't recommend that! Since my husband finally figured it out (and it took figuring out, I can tell you) we have never looked back. My meat always comes out at the proper doneness, and I don't have to bite the fingernails (not an appealing diet). So Onward, Ruth!

                      1. re: BerkshireTsarina

                        Thanks - I will go on a hunt for them! Now, if I were thermometer instructions, where would I be? I did look in the "obvious" places - kitchen drawers, amidst cookbooks!

                        1. re: MMRuth

                          Here's someone else who lost the manual; he's got a practical tip:
                          http://www.scottskitchen.com/2009/03/...
                          We don't use the really fancy features, we just set the temperature we want, and listen for the alert. That does it for me. So maybe this can be of help --- but read it while you're holding the probe in your hand!

                          1. re: BerkshireTsarina

                            We just did it ourselves, held the probe, read the page, and lo and behold! his instructions work perfectly. Probably you could go with the pre-programs, but I usually have a recipe that tell me the desired end temperature, and it's really easy to set it this way. Good luck!

                            1. re: BerkshireTsarina

                              Thanks - that is very nice of you.

                              1. re: BerkshireTsarina

                                I've looked the instructions - and they refer to a "memory" button, which I don't seem to have. Does yours?

                                1. re: MMRuth

                                  Yes, it's in the center of the circular thing marked +Meat on the left and Taste- on the right. I don't use it! I get the basic temp I want from the Meat button, using any meat that gives me the temp I want. I ignore what they give as the suggested temps becuz I think they're too high, especially for pork. Then Alert on, and that's it. Sometimes I'll choose five degrees lower than the recipe calls for, just to be on the safe side. It does go on cooking after it comes out of the oven.
                                  Hope that helps! (I'll be using it today for Baked Chicken with Garlic-Parmesan crust.)

                                  1. re: BerkshireTsarina

                                    Thanks ... I think my husband figured it out for me. I agree with you about them temps, and noticed that for pork, you can't even do medium rare or rare. I like pork around 137 or so. How do you put the alert on?

                                    I think mine might be a little different - I have a "meat" button (no +), and to the left of that is a "taste" button.

                                    1. re: MMRuth

                                      Sounds like our models are a little bit different, but only a little. If you select Beef (on Meat) Rare (on Taste), it'll give you a temp of 140. On our model, you turn Power On by sliding up a notch or so where it says Power, and Alert the same thing on the opposite side. Just turn both on. The alert will then start beeping when the temp is getting close (5 degrees? maybe 10 degrees?) to 140. That should be good for you. Be sure to position the probe in the center of the meat.
                                      .

                                      1. re: BerkshireTsarina

                                        Thanks - I don't have an alert button either, or a Power button - just an on/off switch. Will report back after our pork loin tonight.

                                        1. re: MMRuth

                                          Hope yours worked for you, Ruth. The Alert button is really useful --- our chicken last night was just fine, except I would have been happier if I'd snatched it right out as SOON as the alert started beeping, well before the 160 I'd set it to. (But then I'm obsessive about chicken still being moist!)

                                          1. re: BerkshireTsarina

                                            It worked very well, and my husband loved sitting in the living room with the "remote", while I was in the kitchen fixing other things (it's open to the living room!). I set it to 137 for my pork loin, but it was rather dry - the temp. went up to 152 while it was resting. Next time I'll set it for 127. I do love this, and it should help me with one of my cooking bugaboos - over cooking meat. Thanks for all of your tips.

                                            1. re: MMRuth

                                              I'm glad; it's made cooking meat in the oven do-able for me!

                                              1. re: MMRuth

                                                Wanted to add, I used it on lamb chops (loin) that I cooked on the stove the other day, and it worked perfectly. Set it at 125 - which was perfect for rare for my husband. I'll cook mine a little longer next time.

                                                1. re: MMRuth

                                                  That's why you need two of them. I only wished they all used the same probe, as in general they are not interchangeable between models.

                                                  And I hope we all ignore the suggested temperatures for meat, unless you are partial to a piece of shoe leather.

                                                  1. re: Paulustrious

                                                    I guess I could take his off the stove, then reprogram and put the probe in mine. But, knowing that 125 was rare, I would just put leave mine on for another minute or so. And, yes, the suggested temps on the thing are ridiculous. It wouldn't even let me set lamb for rare.

              2. If you have a big pot of water to boil then set it to 205 and go and sit down.

                And try making your own yoghurt. (Heat milk to 180-185 first.) It is so easy to do.

                1 Reply
                1. re: Paulustrious

                  Very clever - I'm going to do that now.

                2. I don't have the remote one, but one on a long wire with a skewer you keep in the oven or wherever. It has a digital readout that sits on the counter next to the oven and you can set it at various settings so it will display the temp and beep when your food gets to your required temp. Love it. The one thing I'd say is if you tend to scoff at food-safety standards and like things on the rare side, you may have to decide (via book, google, whatever) what temp you really want your mystery meat to be cooked to, and then cycle through the choices on your thermometer to find the temp you want. (Maybe yours doesn't work like that... ours has different settings for fish vs. beef etc., and sometimes I'll pretend the fish is the beef or vice versa, when I'm just looking for a specific temp. It might be that I could do that directly by finding and setting a temp but I never have and goodness only knows where the user manual is by now.)

                  2 Replies
                  1. re: Cinnamon

                    I definitely have to do that with mine in terms for setting the temperature I want manually. Good idea about using a protein setting different than the one I'm cooking. Mine lets me choose its temp (i.e. - lamb, medium rare) and then I manually lower the temp. The remote thing is really just bells and whistles - at least for me, since I have a tiny kitchen and pretty small apartment. But my husband enjoyed watching the progress on it in the living room while he had a glass of wine!

                    1. re: MMRuth

                      Exactly - it's one of the few gizmos that seem so superfluous for the kitchen at first but turn out to be brilliant, I think.

                  2. If you open the bottom of the base, there is a button that says TX (transmit) -- push that and viola!