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GrAviTy84 posted:Thermoworks and CDN products. Thanks for the tips everyone. Right now I use the "cook it till is done 'cause its ground up in a sauce" or the "cut it in the thickest spot and check for pink" methods which work well enough for what they are worth, I was more interested in using the thermometer for things like roasts, turkey...
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Nov 19, 2012 22:13
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Scientastic posted:Nor do I. It seems like a waste when I have two perfectly good eyes to tell when something is cooked. Yeah, checking internal temp of poultry doesn't need a thermometer, just cook until it's a desert. Nor does candymaking. Or smoking. or roasting anything big. Or monitoring curing or cheese making temperatures. or testing the calibration of your immersion circulator. I have way too many thermometers. 7 Bowls of Wrath posted:"cut it in the thickest spot and check for pink"
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Nov 19, 2012 22:13
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Same here. I already have two thermapens but I put another one on the wishlist this year because I want one of the splashproof models. Maybe I'll send one of my old ones to a needy goon.
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Nov 19, 2012 22:15
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therattle posted:Aesthetic or ascetic? Arrrrgggg. Asceticism, as in purposely denying oneself pleasures. Can I blame spell checker for that one?
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Nov 19, 2012 22:18
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Chef De Cuisinart posted:But how do you temp steamships? I let the men in the boiler room see to the stoking. GrAviTy84 posted:Yeah, checking internal temp of poultry doesn't need a thermometer, just cook until it's a desert. Nor does candymaking. Or smoking. or roasting anything big. Or monitoring curing or cheese making temperatures. or testing the calibration of your immersion circulator. I don't make candy or use a puddler, but I never needed one for any of those other things. We do it OG style.
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Nov 19, 2012 22:19
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So "OG" is some kind of shorthand for "mediocre?"
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Nov 19, 2012 22:20
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Scientastic posted:Nor do I. It seems like a waste when I have two perfectly good eyes to tell when something is cooked. Oh please. It's great to be able to tell how done a steak is by poking it with a finger, but there are plenty of times when a probe thermometer is the best tool for the job. Chicken thighs on the bone, large roasts, poaching liquid... Hell, even casserole. When I eyeball stuff, I'll go a little past what I think is right, just in case. When I can just poke a thing with my thermapen, I can pull it exactly when it's where I want it. As much as I love my thermapen, you can get a cheap digital probe for fifteen bucks or so which will still be quite accurate. What you're paying for with the thermapen is speed, smallness of sensor (it's just on the last 1/8" of the point) longevity and ease of cleaning. I use mine about a hundred times a week (really) so eighty bucks is worth it, but it would be a pretty extravagant purchase for just cooking at home.
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Nov 19, 2012 22:26
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GrAviTy84 posted:This is the worst. All your juices will run out and just...yeah it's bad. Don't do this even for someone you hate. I avoid this of course, and usually it is a nervous habit on my part, as after it gets sliced, its done well enough and I take it directly off to mitigate loss-of-juice. Whatever, you goons with nice kitchen equipment make me jealous. e: VVVVV bought. thermapen or CDN equivalent going on christmas/b-day wishlist I think. Probably the only kitchen tool I need right now. 7 Bowls of Wrath fucked around with this message at 22:31 on Nov 19, 2012 |
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Nov 19, 2012 22:28
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http://www.amazon.com/RT600C-Super-...rds=thermoworks Made by the same company that makes thermapen. Thin tip, quick response, accurate.
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Nov 19, 2012 22:28
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7 Bowls of Wrath posted:I avoid this of course, and usually it is a nervous habit on my part, as after it gets sliced, its done well enough and I take it directly off to mitigate loss-of-juice. actually this isn't really true; pretty much all meats benefit from being rested between cooking and slicing, they will be more tender juicy and flavorful if you wait a few minutes before slicing. Stabbing with a thermometer really does the same thing, just not as much.
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Nov 19, 2012 22:33
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pile of brown posted:actually this isn't really true; pretty much all meats benefit from being rested between cooking and slicing, they will be more tender juicy and flavorful if you wait a few minutes before slicing. Stabbing with a thermometer really does the same thing, just not as much. smaller wound for seepage.
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Nov 19, 2012 22:37
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Hence the desire for a thin tip. Or a dial-type one that you just leave in.
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Nov 19, 2012 22:37
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Worth noting that one of the benefits of the thermapen is a much finer probe than most instant read thermometers.
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Nov 19, 2012 22:40
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Flash Gordon Ramsay posted:Maybe I'll send one of my old ones to a needy goon. Turn it into a contest, see who can write the saddest sob story about how much their kitchen sucks, including photos
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Nov 19, 2012 22:40
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GrAviTy84 posted:http://www.amazon.com/RT600C-Super-...rds=thermoworks Hey, that's the one I have! I have that one, a remote-probe unit, a stand-up candy thermometer, and a small dial one for foaming milk. Wroughtirony posted:When I eyeball stuff, I'll go a little past what I think is right, just in case. When I can just poke a thing with my thermapen, I can pull it exactly when it's where I want it. Ah, truth. Also, I don't think I would have the balls to cook rare pork without one.
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Nov 19, 2012 22:41
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Steve Yun posted:Turn it into a contest, see who can write the saddest sob story about how much their kitchen sucks, including photos I was thinking of starting a post your kitchen thread, but I thought it would just turn into a dickwaving contest.
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Nov 19, 2012 22:41
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What's your point? I'd like to see such a dick-waving contest.
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Nov 19, 2012 22:43
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GrAviTy84 posted:I was thinking of starting a post your kitchen thread, but I thought it would just turn into a dickwaving contest. I think it would end up yo-yo-ing between intensely sad and amazingly nice.
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Nov 19, 2012 22:44
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It would be helpful just because it would force people to clean their loving kitchens for the picture.
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Nov 19, 2012 22:45
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Flash Gordon Ramsay posted:It would be helpful just because it would force people to clean their loving kitchens for the picture. The man makes a good point. Plus, I need to finish installing some shelves and poo poo.
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Nov 19, 2012 22:50
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Scientastic posted:Nor do I. It seems like a waste when I have two perfectly good eyes to tell when something is cooked. Squashy Nipples posted:Arrrrgggg.
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Nov 19, 2012 22:59
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Flash Gordon Ramsay posted:So "OG" is some kind of shorthand for "mediocre?" "Salmonella"
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Nov 19, 2012 23:11
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GrAviTy84 posted:http://www.amazon.com/RT600C-Super-...rds=thermoworks
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Nov 19, 2012 23:14
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geetee posted:Why buy Thermapen then? Better warranty? More sturdy? Industry standard, more like. e: It's like asking "Why buy Hobart?" Because poo poo lasts forever. My kitchen is pathetically small, I'd love to show it off in a somewhat clean state.
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Nov 19, 2012 23:17
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I'm sure that there are lots of uses for a thermometer in the kitchen, but I have never needed one. I don't think they're necessary for most things that I do, because with a bit of practice/trial and error, you can achieve the same results.
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Nov 19, 2012 23:25
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geetee posted:Why buy Thermapen then? Better warranty? More sturdy? Thermapen is still faster. That one says 5-6 seconds. It's the difference between a thermistor and a thermocouple.
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Nov 19, 2012 23:45
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geetee posted:Why buy Thermapen then? Better warranty? More sturdy? Thermapen is a thermocouple thermometer instead of thermistor*, like most pocket thermometers. Thermocouples are more accurate and more consistent. There's a much smaller margin of error, and they don't require frequent calibration. Really, if you're cooking at home you don't NEED one. The one you posted is more than adequate for most home uses. Most of my co-workers use a similar digital pocket thermometer to the one you posted. I use a thermapen because: *I can afford it *I like that it's easy to clean and has no crevices to hide bacteria *I like that it's fast- I don't have to leave the oven door open for long to temp something. *I have to log at least 16 temps a day on top of checking cook temps *I like to cook sous-vide at home and I don't have an immersion circulator *My job buys me chef coats with large sleeve pockets *It comes in purple *edited because I am a space cadet Wroughtirony fucked around with this message at 23:58 on Nov 19, 2012 |
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Nov 19, 2012 23:54
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Flash Gordon Ramsay posted:Thermapen is still faster. That one says 5-6 seconds. It's the difference between a thermistor and a thermocouple. Ah, makes sense. Thanks! I was reading the post as same internals. I'm embarrassed to say I didn't dig into the specs because I'm on my phone right now.
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Nov 19, 2012 23:55
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5-6 sec is still quite fast for a home thermometer. Most take forevz to equilibrate. Here's a vid comparison of the CDN vs Thermapen. https://www.youtube.com/watch?v=bq_9mHj8OMs
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Nov 20, 2012 00:20
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GrAviTy84 posted:I was thinking of starting a post your kitchen thread, but I thought it would just turn into a dickwaving contest. Well this would be more of a dickshaming contest
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Nov 20, 2012 00:26
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Darval posted:Aaaand I just learned she might be seeing another guy. Would have liked to know this a day ago. I am a dumbass. I shall feed my sorrow with expensive Twinkies. You should still give her the Twinkies, but now you can do it as an act of vengeance, since they're actually super gross.
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Nov 20, 2012 00:37
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My Thermapen is the best $80 or so I ever spent. I went through several "instant read" jobbies before I saw a link right here on these forums about a sale Thermoworks was having, and I scooped one up. No regrets, and I'm actually going to order a 2nd one soon.
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Nov 20, 2012 01:14
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Has anyone actually started on the YLLS help post? If not, I was considering knocking out an effort post on my day off this Thursday entitled "Stop Eating Gross poo poo - a Love Letter from GWS", that I could post here for feedback and additions for a final draft to be posted Saturday.
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Nov 20, 2012 01:56
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Vegetable Melange posted:I salute you for not throwing a sizzle plate over the line when you get an order like that. Kosher, vegan, gluten free? I HOPE YOU LIKE RICE. No no, it's kosher for PASSOVER that's the issue, because you can't use any grains at all, including rice. That's where the issues come in. Our restaurant is already kosher, and we're all vegan, and mostly gluten free anyway. Most of the year, it's stupidly easy. But that one week, when all bread is outlawed, all tortillas, all rice, all BEANS, most oils (except olive) are all a no-no, it becomes a nightmare. For gently caress's sake, there's some who won't even accept spices. So it's like "Uh. Erm. Veg? With herbs? Garlic? OK. And maybe some quinoa. gently caress me, I hate this."
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Nov 20, 2012 02:33
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Doom Rooster posted:Has anyone actually started on the YLLS help post? If not, I was considering knocking out an effort post on my day off this Thursday entitled "Stop Eating Gross poo poo - a Love Letter from GWS", that I could post here for feedback and additions for a final draft to be posted Saturday. I salute the intent, but you may want to workshop it pretty intently here, or risk the shitstorm.
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Nov 20, 2012 14:58
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Vegetable Melange posted:I salute the intent, but you may want to workshop it pretty intently here, or risk the shitstorm. Yeah, I figured that Wednesday I would throw a basic format, with suggested content and the like in here, and hopefully people would be willing to add individual sections themselves, instead of having one person try to do all of it. If people aren't a fan, I am not married to the idea at all, so we'll see how it goes.
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Nov 20, 2012 15:36
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dino. posted:No no, it's kosher for PASSOVER that's the issue, because you can't use any grains at all, including rice. That's where the issues come in. Our restaurant is already kosher, and we're all vegan, and mostly gluten free anyway. Most of the year, it's stupidly easy. But that one week, when all bread is outlawed, all tortillas, all rice, all BEANS, most oils (except olive) are all a no-no, it becomes a nightmare. For gently caress's sake, there's some who won't even accept spices. So it's like "Uh. Erm. Veg? With herbs? Garlic? OK. And maybe some quinoa. gently caress me, I hate this." I think at that point you just serve them a glass of water with a stick of celery sitting in it. It amazes me that people who limit their diet this severely bother to eat out at all.
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Nov 20, 2012 18:59
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bunnielab posted:I think at that point you just serve them a glass of water with a stick of celery sitting in it.
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Nov 20, 2012 20:35
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Flash Gordon Ramsay posted:It's the difference between a thermistor and a thermocouple. 
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Nov 20, 2012 22:02
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I'm a lurker of both GWC and YLLS and mediocre at both cooking at exercising, and what you guys are proposing would certainly be interesting to me. I tend to alternate between "eating tasteless food that's high protein" and "eating pretty good food that isn't terrible" most days.
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Nov 20, 2012 23:18
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