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Digital Thermometers


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#16 JPW

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Posted 28 December 2007 - 01:34 PM

QUOTE(Russ Parsons @ Dec 27 2007, 05:10 PM) View Post
i've got a whole drawer full of instant-reads, digital and otherwise, and am on my third polder (wired, not remote). I haven't had a major problem with any of them. 1 thing: you do need to check multiple points. if you hit a fat vein, or get too close to the bone, that can throw them off. the one that i really ahd problems with was a wireless. stupid thing could be programmed with only pre-set temperatures (medium-rare roast was 140 degrees!).

and yes, resting after roasting is unbelievably important. depending on the size of the roast, you'll get a 5- to 10-degree push. most important, the juices will redistribute. this can make the meat look more done than it is, but it will be a lot moister.
I generally use a Polder and rely on it crapping out completely after about 2 years. Other than that I've found them to be reliable. Can't agree more with Russ about the importance of taking a second or third reading in a different spot to ensure that you're reading the correct thing. Ask my poor Thanksgiving guests from two years ago about how I learned that the hard way.

"You know what we need around here? More guidelines. I don't think we have enough guidelines. I mean -- look at that other place, it even has guidelines for its guidelines."

"Also, we don't "ban" people in the arbitrary fashion you are describing. It's a meticulous and careful process, which is only used sparingly." -jhlurie (now ex-officio)

#17 Sneakeater

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Posted 24 December 2018 - 10:00 PM

I'm going to use a new Thermapen for the first time tonight and I am so excited I can burst.  (My life is pathetic.)


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#18 Sneakeater

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Posted 25 December 2018 - 07:30 AM

The Thermapen is awesome.


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#19 cinghiale

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Posted 25 December 2018 - 01:07 PM

Themapen is great, but for roasts the (wired) Polder is outstanding. I've been using one for 15 years with nary a problem. Displays the oven temp, too, which can be verrrrry helpful. In fact, I brought mine (and my Thermapen) with me to D.C., where I'm about to put a prime rib in the oven. Since I'm using the Serious Eats slow-cook ("reverse sear") method, having a constant display is a big help

#20 Sneakeater

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Posted 25 December 2018 - 03:05 PM

Thanks! One more thing I have to buy!
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#21 voyager

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Posted 25 December 2018 - 03:30 PM

Themapen is great, but for roasts the (wired) Polder is outstanding. I've been using one for 15 years with nary a problem. Displays the oven temp, too, which can be verrrrry helpful. In fact, I brought mine (and my Thermapen) with me to D.C., where I'm about to put a prime rib in the oven. Since I'm using the Serious Eats slow-cook ("reverse sear") method, having a constant display is a big help


(FWIW, I used rhat method yesterday with mixed results. The interior was perfect but the roast refused to brown up in the final high temp period. Husband gave it a fast pan sear and it was gorgeous.)

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#22 Sneakeater

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Posted 25 December 2018 - 08:39 PM

Probably stupid question:  doesn't the wire on the wired thermometer prevent the oven door from sealing shut?


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#23 Sneakeater

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Posted 25 December 2018 - 09:14 PM

It's really comical how many internet reviews have people complaining that the plastic temperature display unit melts when put in the oven.


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#24 cinghiale

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Posted 25 December 2018 - 11:17 PM

Wire: nope, it's very flexible, sorta like a metal cable shoelace. Never had a problem with oven doors.

Plastic unit: hahahahaha!

#25 joethefoodie

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Posted 26 December 2018 - 01:40 AM

 

Themapen is great, but for roasts the (wired) Polder is outstanding. I've been using one for 15 years with nary a problem. Displays the oven temp, too, which can be verrrrry helpful. In fact, I brought mine (and my Thermapen) with me to D.C., where I'm about to put a prime rib in the oven. Since I'm using the Serious Eats slow-cook ("reverse sear") method, having a constant display is a big help


(FWIW, I used rhat method yesterday with mixed results. The interior was perfect but the roast refused to brown up in the final high temp period. Husband gave it a fast pan sear and it was gorgeous.)

 

That's what the method reverse "sear" means.  NOT reverse high temp.



#26 voyager

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Posted 26 December 2018 - 02:36 AM

 

 

Themapen is great, but for roasts the (wired) Polder is outstanding. I've been using one for 15 years with nary a problem. Displays the oven temp, too, which can be verrrrry helpful. In fact, I brought mine (and my Thermapen) with me to D.C., where I'm about to put a prime rib in the oven. Since I'm using the Serious Eats slow-cook ("reverse sear") method, having a constant display is a big help


(FWIW, I used rhat method yesterday with mixed results. The interior was perfect but the roast refused to brown up in the final high temp period. Husband gave it a fast pan sear and it was gorgeous.)

 

That's what the method reverse "sear" means.  NOT reverse high temp.

 

Not necessarily.    You (theoretically) brown up the roast by pan searing OR final high temp blast.   https://meatthebutch...thod-rib-roast/


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#27 joethefoodie

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Posted 26 December 2018 - 11:50 AM

Or - you could just get out the torch!



#28 Sneakeater

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Posted 27 December 2018 - 05:40 AM

What I'm really looking forward to is the use of my Thermapen (possibly in conjunction with a wired thermometer) when I make the rest of my wild boar striploin.  I won't overcook it NOW!


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