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Check this out
- Thread starter Krimbos
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Nice.
I was trolling a cook's store (for real restaurant cooks, not the overpriced 'gourmet' stores) and found an electronic thermometer developed for food safety inspectors. It reads in about 10 seconds. It's made of tough biocidal plastic. It's calibrated to be accurate to 0.1 degree between 90 and 140, then up to 1 degree off at boiling. I checked it with boiling and found it was off by 0.2 degrees. Best, it was only $12. Can't beat that.
Still, this would be awfully cool to have.
I was trolling a cook's store (for real restaurant cooks, not the overpriced 'gourmet' stores) and found an electronic thermometer developed for food safety inspectors. It reads in about 10 seconds. It's made of tough biocidal plastic. It's calibrated to be accurate to 0.1 degree between 90 and 140, then up to 1 degree off at boiling. I checked it with boiling and found it was off by 0.2 degrees. Best, it was only $12. Can't beat that.
Still, this would be awfully cool to have.
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I bought the thermapen and use it for the BBQ, mash, strike water etc. Very fast and accurate. The price is steep though, but I am worth it.
