Re: [CH] OT -- Cooking Thermometers
Scott J. Walter (sjwalter@epicmedia.com)
Thu, 26 Jun 2003 22:16:22 -0500
Matt,
Not to sound like I'm joining the choir, but I use a Polder in my kitchen
and I do a lot of candy (yes, this is on topic ... it's _very_ spicy
candy). Haven't had the Polder crap out on me yet ... but one thing I've
been warned about over and over is to always hand-wash the probe and never
let water get in the non-probe end (apparently they don't seal the probes
real well and if moisture gets inside, it's shot).
-Scott
At 09:56 AM 6/26/2003 -0700, T. Matthew Evans wrote:
>Hi All --
>
>Hope El Grande is treating everyone well.
>
>My digital probe thermometer (the kind with the long
>cord between the probe and the unit) recently died on
>me and I am going to replace it. Here's what I know:
>
>In looking around, there doesn't seem to be a
>consensus opinion about the best one to purchase,
>although Polder is mentioned more often than others --
>maybe because Alton Brown uses one. Either way, it
>seems that reliability can be a problem, even with the
>more expensive models (i.e., they don't last very
>long). Lastly, I am intrigued by a new (Polder?)
>model that features two probes on one cord -- one goes
>inside the meat and the other measures ambient
>temperature near the meat surface. This would seem to
>be good for cooking over live fire or for use in a
>poorly calibrated oven.
>
>OK, CH's -- any thoughts? As always, thanks in
>advance.
>
>Matt
>
>=====
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