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Old 12-13-2006, 01:49 PM
jengineer's Avatar
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Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default Food Thermometer - fast response

More cross posting to make use of this Tools subheading for future generations.

CanuckJim has made use of a fast response thermometer. The pictures can be found in the Forum Photo Gallerie too. I have included photos of the meter and a shot of its use. Note where the probe is inserted, just like a good proctologist, this is done so that the presentation of the bread is not marred.





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  #2  
Old 12-14-2006, 03:16 PM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default Thermo-Pen

These are about $85 each BUT are very fast, less than 0.5 seconds and accurate.

Great product, can highly recommend
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Old 12-15-2006, 09:09 AM
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Join Date: Mar 2005
Location: Pebble Beach, CA
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Default

I think it is interesting that many recipes benefit from rough estimate cooking (that is to say no recipe cooking). But bread and pizza dough are different. Getting the right internal bread temperature is as important as getting the right dough hydrations -- and you just can't wing it.

This is a case where the modern world (fast digital thermometers and scales) really helps.

Would folks agree with that?
James
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