Go to the Article: Choosing a Thermometer
Of the instant reads, which one is "better"? By that I mean, does the 90 dollar one out perform the 20 dollar one by a great deal? Or is it just the difference in response time?
- originally posted by Zachary Neuschuler
Hi Zachary: What the $90 one allows you to do is have different probes that you can connect. For example, we often have bead-tipped probes and fine surgical needle probes that we use for different purposes. These probes also are attached to lengthy wires that let us constantly monitor the temperature of things that are in a water bath (or an oven or smoker for that matter) without having to do anything. So, I would really say that both are similarly accurate at measuring the temperature of foods, but one can clip on to your sleeve and is useful for sticking into something to briefly read the temperature, whereas the more expensive one is more versatile, can be used to constantly monitor two different temperatures, but its less portable.
I had actually meant between the two Thermoworks ones :P
Okay, sorry for the confusion. In our experience the more expensive one is definitely better built and more reliable.
Two comments1) I noticed the video on the page is more that you will need a thermometer to do sous vide cooking not actually too detailed about thermometers. It would be nice to see the video mention more of the text with a visual demo.2) are the response times and refresh rates of more expensive thermometers better than their cheaper cousinsIs it better to have a thermometer that reads quickly. How do different thermometers simultaneously compare in the same pot of circulating hot, then ice cold water?
I am about to purchase the Thermoworks Therma Differential Thermacouple. I know you recommend the Stainless Steel K-Type probe. What would you recommend for the second probe? I plane on using the thermometer for a variety of tasks; sous-vide, grill, oven, smoker, etc.
In general, we use the fine needle-style K-type probes. Having a couple of those is the way to go.
I'm still puzzled by a very basic point. How do you use these for sous vide without breaking the seal?
Unless the recipe calls for a different method, most of the time you are placing the thermometers probe into the water bath to monitor the temperature of the water, not into the meat itself.
So a point and shoot laser thermometer, when NOT being used for sous vide, can only measure the temp of the SURFACE of a piece of meat right? Not the core temp? Thanks.
Correct. IR thermometers only read surface temps. -Works at ThermoWorks
Thanks for jumping in here, Kim!
hi, i would like to buy the therma o thermaq i would like to use for soudvide and to fry and to cook n the owen what you raccomand? and wich probes?thank you
I'm confused. Do I need the needle style K type probes or can I just use an instant read pocket thermometer?
how are these on candy making?
I actually prefer Thermoworks' cheaper thermometers (like the 600D linked above) to the more expensive therma-pen - they have thinner probes which I prefer. They seem to be just as fast as far as I can tell.
I own just about everything Thermoworks makes. The MK's are probably the all around best but Dot is good as well. I've never noted all that much time difference in Dot, MK or Thermopop. They all yield the same temp. Smoke and the K type units are very good but overkill in most applications other than continuous read where a Dot will work just as well. IR units are problematic. They don't work well on shiny surfaces like SS and are flat out lousy on liquids. Theremoworks makes a direct contact unit for pan temps that works no mater what material it's measuring. If they'd back light the thing it would be a great tool.
I am still do not understand. It is not the water temperature we want to have, but the meat core? Do we put the needle through the bag?
Eventually the water temperature and the internal meat temp become the same value. Unlike the oven or frying you are not putting your food in a 450 degree vessel until it hits 135 degrees. After an hour or two in sous vide the meat temp and the water temp are just the same thing.
6 years later, I found out why... thrermopen sells a sous vide foam tape that let you use the thin needle probe in the food in the bag with letting it leak
What is probe thermometer that you use for Ultimate Rich as F*¢K Brownie?
It is part of the PolyScience/Breville Control °Freak Induction Burner. https://www.chefsteps.com/activities/the-control-freak
Do you have a recommended clasp/clamp/clip to hold a thermometer over a pot?
Thermoworks has a few options of these clasps https://www.thermoworks.com/ph001/
Will you be able to update to include predictive thermometers, if you please.
