All about culinary thermometers

All about culinary thermometers

No experience in cooking can be compensated for strict compliance with standard formulation. Equally important to use suitable kitchen equipment. Culinary thermometers deserve attention – they need to speak separately.

What it is?

Professional culinary thermometer is designed to maintain a strictly defined temperature when cooking various dishes. If this mode is not respected, no cooking diligence, no high-quality components and spices with sauces will help. Highly skilled chefs when cooking do not always be accurate to catch a real imagination. Recognize it externally hard, and every culinary situation is individual. No experience allows you to make the right assessment.

So that it does not work out an unfaded or looted dish, just use a kitchen thermometer. There are various models of these devices, including those intended for liquid. But still, they are used more often to measure meat and fish temperature.

Inside solids, a special temperature should be created, which allows you to enjoy the optimal taste and eliminates the reproduction of pathogenic organisms. However, there are a number of nuances and subtleties that need to be considered when choosing an accessory.

Pros and cons

So, among the positive sides Acquisition of a culinary thermometer can be called:

  • Maintain optimal taste and consistency+
  • Prevent product damage+
  • Save time and resources+
  • loyal assistance to novice chefs.

Contrary to popular opinion, these devices are suitable not only in high restaurant cuisine. They can use even the most common home cooks. It will be possible to determine how much impulse of empty dishes. The thermometer will help to determine when the dish is coming.

Minus (only conditional) is only one – can somewhat slow down the work of cook experience.

Varieties

Quite often used by a wireless submersible thermometer (otherwise called the thermoshope-needle). Externally, this device looks like a device with a display equipped with steel needles. Such an apparatus use very convenient. Wireless systems always turn out to be at hand and can be used for measurements of the temperature of all dishes. A feature of the model is a plastic case.

It should also be considered that the internal parts are too sensitive to heating. They may be damaged if the thermometer will constantly warm up. Problems are sometimes associated with displays – in the models of the budget class they are too narrow.

Not all dishes can be extracted out for temperature measurements. Yeast baking accurately suffers from such an appeal.

Another type of contactless electronic sieves for food – Laser meter. Strictly speaking, the laser is used not to measure the temperature, but to accurately indicate the place where it is determined. Usually food occurs with the battery.

Attention deserved devices with a remote sensor. During operation, the device itself turns out to be in a safe place. Transferring signals from the needle to the electronic system occurs on a special flexible wire.

But even the best and reliable wires can get confused, break. If it is critical, it is worth paying attention to the infrared type of thermometers. Lack of direct contact with the product is most safe. Measurement is made in real time, while cable devices give a delay of 3 to 5 seconds. Let it not reflect on the result, but may be pretty annoying people.

Thanks to the exclusion of physical contact with products, the thermometer wash does not have to. But there are problems – in particular, such devices are unable to determine which temperature is reached inside the piece. It turns out to measure only on the surface of the dish. In addition, thermal radiation probes are capable of working from a distance of several meters only in ideal conditions. And one more substantial minus is a high price (no less than 1300 rubles).

If you are not limited to digital contactless applications, you can seek mechanical devices. Such equipment works at the expense of a long-known effect – extension of items when heated. Plates of two different metals definitely pushed the arrow. Looking at the dial, you can immediately determine whether the dish is ready. The liquid culinary thermometer is almost no different from the medical analogue, with the exception of a much larger range of measured values.

At the physical level, all types of probes are equally accurate. However, difficulties may arise when reading the measurement results. So, the creators of mechanical thermometers are forced to look for a balance between the range of measured temperatures and error level. Using the scale, including with a liquid column, to bypass this problem is almost impossible.

Digital waterproof penetrating thermometer initially measures the temperature very accurately (Of course, if it is done qualitatively).

However, there is another nuance here – with negligent circulation, the electronic filling can provoke failures. In such a situation, the device or will completely stop working, or will demonstrate completely unreal numbers. Separate attention deserves a culinary pyrometer. Recently, these devices have become significantly cheaper than before. Yes, and the range has increased them.

How to choose?

You can not be guided when choosing a food thermometer for a kitchen only with its simple device and reliable work. Much more important than another circumstance – what dishes are mainly to be preparing at home. Lovers not only confectionery, but also a variety of dishes must acquire thermometers with a range of 40-200 degrees. Specialized cushions for meat show the temperature from 60 to 120 degrees Celsius. But these devices will also help determine the degree of warming up and availability:

  • Bread and Bakery Products+
  • milk swax+
  • Child nutrient mixes+
  • Children bathing water.

Maximum universal thermometers for wind cabinets. The upper temperature mark in them can reach 200-300 degrees. Separate models are designed even for measuring negative temperatures. They are needed to those who often bake meat, preserves food either freezes and defrosts products. Otherwise, there are almost no special differences between individual versions, and it is necessary to pay attention to the properties of a particular model.

Experts advise you to purchase kitchen thermometers directly in stores. Internet sites do not give the opportunity to rotate a thermometer in hand. It will not be possible to accurately assess the perfection of the assembly and the fortress of thin probe.

It is absolutely worth abandoning inexpensive digital versions, the error of which is too large. Even good-free analog devices are much more practical. Another nuance – better thermometers will be better, allowing to adjust the testimony.

They are used not only by professionals. Even very high-quality probes that are used actively, can work incorrectly. If it is impossible to reconfigure, it will only cause additional chagrin. Experts strongly recommend to give preference to the products of leading firms that will value the reputation and marriage will not allow.

Of course, it should be carefully examined by all feedback on a specific model on independent sites.

Review manufacturers

According to experts, almost all the best thermal probe of the modern level contain only digital components. It is considered a good choice Model Sinometer TP-3001. This thermometer measures temperatures from -50 to +300 degrees Celsius. Acute dipstice can penetrate meat slices by 15 cm. It is also allowed to measure the temperature in the layer of water or other liquids.

The range of the scale of 0.1 degrees, however, the allowable deviation is 1 °. The advantages of the model are:

  • The minimum waiting time (the result is displayed in 2 seconds)+
  • Options for the Fahrenheit scale+
  • Saving in the built-in memory of intermediate values.

Despite its positive properties, TP-3001 is sold inexpensively – no more than 500 rubles.

Close by the parameters thermometer Vigor HX-8220. Increased cost is quite justified by stainless steel housing. The cylindrical hermetic device can be left in a saucepan with water, without fearing his damage when heated. The screen is highlighted, and even “relatively narrow” range of measurements (from -40 to + 200 degrees) is quite acceptable to working with meat.

Many advanced versions of remote thermometers are equipped:

  • timers+
  • software blocks+
  • Color designations of readiness+
  • Sound alarms.

A bright example is performing THERMO TM1059. The device operates in the range from -50 to +300 degrees. Timer allows you to choose a time interval within 99 hours. A wire of 0.7 m makes the device as convenient as possible in operation. The probe is made of stainless steel stamps, washed away very easily and simply.

Separately, it is worth talking about the radio. They have a functionality that does not only apply only to temperature measurement.

The design includes a constant meter with a built-in radio transmitter. Signal transmission is possible within a radius of 1000 m. The device will satisfy those while working in the kitchen often goes to the store or with other purposes + usually there are backup probes for the second dish and auxiliary programs.

Terms of Use

In general, use culinary thermometers is easy. Be sure to read the instructions and technical passport. But much can be said without instruction. So, pyrometers are used only for measuring the temperature on the surface of food. It is very convenient, but it is not at all suitable for cooking meat.

Full thermometers required to calibrate. To do this, they are immersed in Tluu or boiling water and set the settings correspondingly. Important: You should recheck the accuracy of the device’s readings at least 1 time in 30 days. If the device is equipped with sound alarm, stopping cooking immediately, as soon as the characteristic signal is distributed. Useful to take into account the standard table of temperatures of finished dishes:

  • Beef must be a fundamental to 75 and at least 65 degrees+
  • Pork has a valid range from 85 to 90 degrees (with minor deviations)+
  • Bird meat need to warm up to 95 ± 3 degrees+
  • lamb recommend warming up to 85 degrees Celsius.

The thermometer stick into the meat at the last stage of cooking. Rods advise to enter so deep as possible. This will determine more precisely the condition in the center of the piece. It is strictly unacceptable to touch the probe with fattides, bones and cartilagers. These parts may not have the temperature that the bulk of the pulp.

It is not recommended to do too many samples. Each puncture provokes the expiration of juice. As a result, despite the strict observance of the thermal regime, the meat can be pushed. The temperature of the barbecue is measured in the last 10 minutes of preparation, and solid meat pieces – a maximum of 20 minutes before the end of work. Unacceptable:

  • Rhone device+
  • use it in any environment that is not spelled out in the instructions+
  • exposure to open flames+
  • use with clearly inappropriate temperatures+
  • apply power supplied elements+
  • change the design in any way or try to independently repair the device.

Features of care

Even contactless devices used in the kitchen can be quickly clogged. But wash in water, all the more fully immersed in water, you can only specially specified by the manufacturer of part. On average, every 6 months required to check how accurately the readiness of dishes is determined. To clean the thermometers, as well as their screens, use only slightly wet soft matter. Even more willfully apply special napkins.

Removing or retractable probe is allowed to wash in water. IMPORTANT: After that, the item should be wiped dry. Store the thermometer required where there is good ventilation, but no direct sunlight.

Wash and clean the working part of the device it is necessary whenever it is necessary to measure the temperature of another component instead of one product. In the case of the slightest damage, you need to immediately contact the specialists, not trying to solve the problem yourself.

Review of culinary thermometers See next video.

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