Tuesday, December 11, 2007

Kitchen Collection [52]

While in the US last year, Ken and I went shopping for a new instant-read thermometer. We wanted one that was digital and displayed both fahrenheit and celcius. It's the one on the left in the photo.

While the new digital reads 19ºC, the old analog next to it reads about 71ºF (room temperature). When you convert, they're actually a few degrees apart.

We had a couple of analog models, also shown here, but we weren't certain that they were accurate any longer, and they only read in ºF, meaning we were always having to convert in our heads.

Often the best way to tell when a roast is done is to take its internal temperature, and these little thermometers are great for that. Since we don't want to overcook meat, the thermometer tells us when to take it out and let it rest. Then we can actually see how the temperature will rise a few degrees out of the oven to the perfect point of doneness.

We use these thermometers for beef, lamb, pork, and poultry. And for casseroles, too.


  1. I have the Taylor digital thermometer--it has made me a more confident cooker of meat. Before I got it, I used to cut into the meat to make sure it was cooked. Those days are gone.

  2. I asked Santa for a remote digital meat thermometer. That Santa would be Michael. I'll let you know how it works out.

  3. Oh, and I presume that since this is kitchen collection #52... happy anniversary!

  4. la belette, I know what you mean. The thermometer certainly makes it easier.

    cheryl, we'll keep our fingers crossed!

  5. I've got a magnetic one that sticks to the outside of the oven and has a cable with a probe on the end that you leave in. You can watch the temperature rise without having to keep opening the oven and losing your heat -- you can even set it to beep when the temp is right. BUT it's not nearly as stylin' as the ones in your photo.

  6. bill, that actually sounds pretty handy.


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