All about cooking thermometers

Lack of experience in cooking can be offset by strict adherence to standard recipes. Equally important is the use of suitable kitchen equipment. Culinary thermometers deserve attention as well - you need to talk about them separately.

A professional culinary thermometer is designed to maintain a strictly set temperature when cooking various dishes. If this regimen is not respected, no chef's diligence, no quality ingredients and spices with sauces will help. Highly trained chefs in cooking can not always accurately capture the real warming by eye. Recognizing it externally is difficult, and each culinary situation is individual. No experience allows us to make a correct assessment.

In order not to get an under-fried or over-fried dish, they just use a kitchen thermometer. There are various models of these devices, including those designed for liquids. But still, they are often used to measure the temperature of meat and fish.

So, among the positive aspects acquisitions of a culinary thermometer can be called:

• maintaining optimal taste and consistency;
• product spoilage prevention;
• saving time and resources;
• faithful help to novice cooks.

Contrary to popular belief, these devices are not only suitable for haute cuisine.They can be used even by the most ordinary home cooks. It will be possible to determine how heated the empty dishes are. A thermometer will also help determine when the dish is ready.

Quite often, a wireless immersion thermometer (otherwise called a probe-needle) is used. Externally, this device looks like a display device equipped with a steel spoke. Such a device is very convenient to use. Wireless systems are always at hand and, if necessary, can be used to measure the temperature of all dishes. A feature of the model is a plastic case.

It should also be noted that internal parts are too sensitive to heat. They can be damaged if the thermometer is constantly heated. Problems are sometimes associated with displays - in budget-class models they are too capricious.

Another type of non-contact electronic thermometer for food is a laser meter. Strictly speaking, the laser is not used to measure temperature, but to accurately indicate the place where it is determined. Typically, power is supplied by batteries.

Attention is also paid to devices with a remote sensor. During operation, the device itself is in a safe place. Signals are transmitted from the needle to the electronic system via a special flexible wire.

But even the best and most reliable wires can get tangled, torn. If this is critical, you should pay attention to the infrared type of thermometers. Lack of direct contact with the product is most safe. Measurement is carried out in real time, while cable devices give a delay of 3 to 5 seconds. Let this not affect the result, but it can pretty annoy people.

Due to the exclusion of physical contact with the products, the thermometer does not have to be washed. But there are problems - in particular, such devices are unable to determine what temperature is reached inside the piece. It will turn out to make measurement only on the surface of the dish. In addition, the thermal radiation probes can work from a distance of several meters only under ideal conditions. And another significant minus is the high price (not lower than 1300 rubles).

If you are not limited to digital contactless probes, you can look at mechanical devices. Such equipment works due to the long-known effect - the expansion of objects when heated. Plates of two different metals in a certain way push the arrow. Looking at the dial, you can immediately determine whether the dish is ready. A liquid culinary thermometer is almost no different from a medical counterpart, 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 seek a balance between the range of measured temperatures and the level of errors. Using a scale, including with a liquid column, it is almost impossible to get around this problem.

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

However, another nuance appears here - with careless handling, the electronic filling can cause malfunctions. In such a situation, the device will either completely stop working, or demonstrate completely unrealistic numbers. Special attention deserves the culinary pyrometer. Recently, these devices have become significantly cheaper than before. And their assortment has increased.

You can not be guided in choosing a food thermometer for the kitchen only by its simple device and reliable operation.Another circumstance is much more important - which dishes are mainly to be cooked at home. Fans of not only confectionery, but also a variety of dishes should purchase thermometers with a range of 40-200 degrees. Specialized meat probes show temperatures from 60 to 120 degrees Celsius. But these devices will also help determine the degree of warming up and readiness:

• bread and bakery products;
• milk sourdough;
• infant formula;
• water for bathing children.

The most versatile thermometers for ovens. The upper temperature mark in them can reach 200-300 degrees. Individual models are even designed to measure negative temperatures. They are needed for those who often bake meat, preserve food or freeze and thaw food. Otherwise, there are almost no special differences between the individual versions, and you need to pay attention to the properties of a particular model.

Experts advise you to purchase kitchen thermometers directly in stores. Internet sites do not allow you to rotate the thermometer in your hands. It will not be possible to accurately assess the perfection of assembly and the strength of thin probes.

They are used not only by professionals. Even very high-quality probes that are used actively may not work properly. If they cannot be reconfigured, this will cause only additional chagrin. Connoisseurs strongly recommend giving preference to products of leading companies that value reputation and will not allow marriage.

According to experts, almost all the best thermal probes of the modern level contain only digital components. A good choice is considered Model Sinometer TP-3001. This thermometer measures temperatures from -50 to +300 degrees Celsius. A sharp probe can penetrate 15 cm into meat pieces. Temperature measurement in a layer of water or other liquids is also allowed.

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

• minimum waiting time (the result is already displayed in 2 seconds);
• Fahrenheit measurement option;
• storing intermediate values ​​in the internal memory.

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

Thermometer is close in parameters Vigor HX-8220. The increased cost is justified by the stainless steel case. A cylindrical sealed device can be left in a pot of water without fear of damage when heated. The screen is highlighted, and even the "relatively narrow" measuring range (from -40 to +200 degrees) is quite acceptable for working with meat.

Many advanced versions of remote thermometers are equipped with:

• timers;
• software blocks;
• color indications of readiness;
• sound signaling devices.

A striking example is Thermo TM1059. The device operates in the range from -50 to +300 degrees. The timer allows you to select a time interval within 99 hours. A wire length of 0.7 m makes the device as convenient as possible. The probe is made of stainless steel grades, it is washed very easily and simply.

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

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

Complete thermometers need to be calibrated. To do this, they are immersed in melt or boiling water and the settings are set accordingly. Important: you should double-check the accuracy of the device readings at least 1 time in 30 days. If the device is equipped with an audible alarm, stop cooking immediately as soon as a characteristic signal is heard. It is useful to take into account the standard temperature table of ready meals:

• beef should be warmed to a maximum of 75 and a minimum of 65 degrees;
• in pork, the permissible range is from 85 to 90 degrees (with slight deviations);
• poultry should be heated to 95 ± 3 degrees;
• lamb is recommended to warm up to 85 degrees Celsius.

Too many samples are not recommended. Each puncture provokes the outflow of juice. As a result, despite the strict observance of the thermal regime, the meat can be overdried. The barbecue temperature is measured in the last 10 minutes of cooking, and in whole meat pieces - a maximum of 20 minutes before the end of work. Invalid:

• drop the device;
• use it in any environment that is not prescribed in the instructions;
• expose to open flame;
• use at clearly inappropriate temperatures;
• use batteries not provided by the manufacturer;
• change the design in any way or try to repair the device yourself.

Even the contactless devices used in the kitchen can become clogged quickly. But to wash in water, the more so completely immersed in water, you can only specially specified parts by the manufacturer. On average, every 6 months it is required to check how accurately the readiness of dishes is determined. To clean the thermometers, as well as their screens, use only a slightly damp soft cloth. It will be even more correct to use special napkins.

The removable or retractable dipstick may be washed in water. Important: after this, the part must be wiped dry. Keeping the thermometer is required where there is good ventilation, but there is no direct sunlight.

An overview of cooking thermometers can be found in the next video.