Digital Thermometers - tested!

Comments

verdandiweaves | 2008-10-30 12:11:08 UTC

Still not focussing on the vegetarian audience I see. :) Although you did mention the probe’s usefulness in making custard.

What I really want to know is how do you ensure it’s properly cleaned between probings??

Hugh | 2008-10-30 15:44:02 UTC

Depending on what I’m probing, I’ll either simply thoroughly wipe the probe down with a piece of kitchen towel or two, or dip it in boiling water for a few seconds, then wipe it down.

Oh, and you’ll be pleased to hear that the next two episodes are vegetarian-relevant, then we’ve got a meaty episode (no pun intended), then another two veggie episodes at least!

Jean-Loup | 2008-10-30 21:41:20 UTC

So what’s the ideal temperature for reindeer? (and no cheating with Google ;) )

On a more serious note, it does look rather clumsy to cook with a thermometer. What if you cook for 2 people, do you have to own a thermometer per person or do you do a kebab with the steaks? ;)

Hugh | 2008-10-31 17:15:34 UTC

My best guess would be about 58C for tender steak and a long stew at 75Cish for tougher cuts – am I right?

More than one person – my normal approach is to either stick a thermometer in the thicker steak, or, as has been suggested elsewhere, keep the probe out and just probe both when they look done-ish, to check precise temperatures. I use the latter technique for scallops (58 C) too.

Phil Hunt | 2008-11-03 02:46:42 UTC

You may be interested to know this is now up on Includipedia.

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Digital Thermometers - tested!

Digital Thermometers – total cooking revolution or big techie waste of time? Hugh attempts to convert the others to the Joy of Probes…

Length: 9 min

Links:

Credits:

Presented by Hugh, Alex and Paul
Camerawork and direction by Hugh Hancock and Stuart Brown
Editing and motion graphics by Hugh Hancock
Photo credits to come.
Exec. Producer Hugh Hancock

License: Released under Creative Commons BY-SA-NC