An Expert Gift: Taylor Thermometers
November 5, 2007 by tw
Sometimes an instant-read thermometer just isn’t enough. With inventive cooking techniques on the rise, coupled with all too common incidents of food contamination, performing a science-check of all stages of food temperatures seems prudent. Take your pick of Taylor’s Refrigerator-Freezer Thermometers in commercial and consumer versions, and monitor to see if your freezer and refrigerator are truly storing foods in the safe zone. (Buy one for each: freezers should be at or below 0 degrees F., and refrigerators should stay between 34 and 40 degrees F.)
But don’t stop there.
All ovens are subject to hot and cold zones, and calibration alters over time; so double-check for accuracy with Taylor’s Connoisseur Series Oven Thermometer, which hangs, sits, or clips wherever it’s needed (and is easily readable through the oven window). But wait: there’s more! Visual clues give way to precise cooking with Taylor’s Digital Infrared Thermometer. This baby measures surface temperatures, and it does so from a distance; just point and click for a digital reading.
Why is this important?
Because solid pieces of meat (roasts and whole turkeys, for instance) typically carry bacteria on the outer surface, so a check of the exterior temperature is as important, or even more so, than reading internal temperature. And here’s something else to think about: use it to measure a pan’s surface temperature. Now you can tell if a griddle has reached 350 degrees F., the optimum temperature for pancakes, and do away the guesswork of dancing water droplets (which bead between 320 and 440 degrees); and candy making becomes less messy (no contact thermometer needed, just point and click). Cool!