/ck/ - Food & Cooking

[Anonymous No.4684347]

Thermapens? Worth it?

I'm thinking of pulling the trigger on one. I'm sick of my current thermometer that takes like 2 minutes to get a temperature, and I've been burned on cheap instant read thermometers that are +/- 5 degrees F off and STILL take 20 fucking seconds to get a temp.

[Anonymous No.4684402]

do you bake, or would it be for meats?

[Anonymous No.4684426]

>>4684402
Primarily meats.

[Anonymous No.4684434]

$90?! That is more dosh than I would have thought.

[Anonymous No.4684449]

why don't you just learn to cook instead?

[Anonymous No.4684461]

>>4684449
So, you can tell the doneness of a 10 lb. prime rib by touch?

[Anonymous No.4684463]

>>4684461
no. I can tell by sight.

[Anonymous No.4684472]

>>4684463
You can tell the doneness of a piece of meat by looking at its exterior. Are you Superman?

[Anonymous No.4684482]

>>4684472
you can't tell from the size and density of it, are you bizzaroman? Also, on what earth do 10lb. primes have inconsistencies in their cooking that you need to monitor their interior? it's not like you're changing your pans and burner dude.

[Anonymous No.4684492]

>>4684482
>you can't tell from the size and density of it

You can tell by the temperature of it, idiot.

[Anonymous No.4684495]

>>4684463
>no. I can tell by sight.

[Anonymous No.4684503]

I own one, and love it. Thankfully when I got mine it was on sale, still was rather expensive for a thermometer though. I use it for everything that needs temp checking.

[Anonymous No.4684508]

>>4684492
you can also tell by tasting it, but where are you going with this? did you try to make a point or something?

[Anonymous No.4684529]

>>4684508

you cant tell how done the inside of something is by looking at the ouside you dumb fuck

[Anonymous No.4684532]

>>4684529
YOU can't.

[Anonymous No.4684554]

>>4684532
hahahaha so is this steak rare, medium, or well done? take your time.

[Anonymous No.4684588]

>>4684554

You can tell by poking it, although, you are right in that you can't tell by simply looking at it.

[Anonymous No.4684609]

>>4684588
Well, yeah. I don't need a thermometer for steak. This would be more for things like prime rib, roasted chicken and turkey, checking the occasional loaf of bread, etc.

[Anonymous No.4684616]

>>4684588
Point is you can't tell how down pulled pork, prime rib, etc by sight or touch. You can guess based on time and size but at best its a guess.

[Anonymous No.4684618]

>>4684554
its medium and you should kill yourself

[Anonymous No.4684624]

>>4684463
You could tell the doneness of a steak YOU have cooked by sight but for bigger hunks of meat it is simply impossible. We can give you identically looking two pieces of meat with differing levels of doneness

[Anonymous No.4684628]

>>4684588
funny. my open palm is firmer than when I touch my index finger with my thumb

[Anonymous No.4684638]

>>4684624
>You could tell the doneness of a steak YOU have cooked

isn't the assumption here that you are checking your own cooking?

[Anonymous No.4684647]

>>4684616
pulled pork isn't hard to tell by sight because it is, in many cases, mixed small cuts, not large ones.

[Anonymous No.4684648]

>>4684588
yea the touch method has been proven to only be marginally accurate, different people's hands feel different ways to them, and not always on par with how a steak's doneness levels are supposed to be.

Use a thermometer, like the pros.

[Anonymous No.4684652]

>>4684616

Okay, yeah, for some big joint of meat a thermometer is considerably better.

There are guidelines, e.g. to roast a chicken it's 20 minutes per 450g at 190c/180c fan plus and extra 20 minutes; of course, ovens vary so it's pretty much guess work as you said.

[Anonymous No.4684660]

>>4684648

For steak, I personally don't bother even with the touch method (I've only cooked for myself).

I just cook 2.5cm steak in a smoking hot griddle for 4 minutes, turning every 20 seconds; usually turns out rare.

[Anonymous No.4684668]

>>4684463
Autist detected.

I can sniff you subhumans out from a mile away. Stop draining my country's resources and kill yourself.

[Anonymous No.4685485]

>>4684426

>>4684402 here.

Sorry, left the computer for a few hours. No, don't blow a benjamin on a meat thermometer. I still rock my great grannie's leave-in meat thermometer, works wonderfully. If you often bake bread/pastry on a new recipe or in a new oven or with different ingredients, I'd say it's worth having around, as there is a specific temperature at which a loaf is done. Meat is delicious any way it comes, even if it's slightly more/less cooked than you'd prefer. There's a little more give, a little more room for forgiveness.

For meats cooked in a pan, you'll quickly get a feel for judging doneness. For roasts, any thermometer will do. I know the 20 second warmup time is annoying, but it doesn't make the thermapen a kitchen essential.

> tl;dr Hell, if you've got money lying around, put your wallet to good use and buy it.

[Anonymous No.4685798]

You can check the doness of a roast by stabbing it any old thermometer or roast fork then quick placing the the metal part on your upper chin just below your lower lip. It should be a touch above room temp for mid rare unless its a massive piece of meat in which case it will continue cooking for a while even after you've pulled it out of the oven.

[/ck/ No.4685809]

>>4684347
comark thermometers are the best waterproof, read high temps, can take tons of damage, instant read, compact design.

[Anonymous No.4685818]

>>4685809
I use one of those at work, I'm supposed to have it for when we get dairy deliveries and things like that, it only comes out when a food safety inspector visits.
At home I just have a $3 digital meat probe from ebay, works OK for my needs (mostly home brewing).
Might swap it with the one at work and hope no one notices.

[/ck/ No.4685826]

>>4685818
yeah the comark is what i use at work and home they are really accurate good quality thermos and not a bad price for the quality.