Legit kitchen appliances & accessories

[Anastasis 23457]

2 minutes ago, ChickenSandwich said:

Yes. Last one you will need to buy and will find in 90% of commercial kitchens without a drive thru

https://www.thermoworks.com/thermapen-one/

 

can be had on sale for $76 rn for certain colors

Their customer service is top notch as well. I have had minor issues with a couple cracked cases. One was certainly not my fault. The other, well I don't know how that happened sir, I don't remember cracking it (which is true, I don't remember that). They replaced both with no drama. I have an RFX wireless probe on order. TW is expensive, but ygwypf. 

[Chewbacca 7766]

12 minutes ago, Anastasis said:

Their customer service is top notch as well. I have had minor issues with a couple cracked cases. One was certainly not my fault. The other, well I don't know how that happened sir, I don't remember cracking it (which is true, I don't remember that). They replaced both with no drama. I have an RFX wireless probe on order. TW is expensive, but ygwypf. 

And their thermometers are calibrated.  They are dead on accurate.

[Jerry Callo 8695]

Dead on balls accurate. 

[Chewbacca 7766]

4 minutes ago, Jerry Callo said:

Dead on balls accurate. 

Ms. Vito, are you suuuure?

[Incredulity 11646]

8 minutes ago, Jerry Callo said:

Dead on balls accurate. 

It’s an industry term

[jimmyjazz 45880]

I had to replace my first Thermapen, but it lasted about a half dozen years, so I didn't care.  Best thermometer ever.  Plus, it comes in orange.  (Not the correct orange, but orange enough.)

Edited Tuesday at 04:06 AM by jimmyjazz

[C-Man 27184]

Yes. Last one you will need to buy and will find in 90% of commercial kitchens without a drive thru
https://www.thermoworks.com/thermapen-one/
 
can be had on sale for $76 rn for certain colors

Replaced my OG Thermapen with this one a few weeks back. Went for Carolina blue this time.

[Sam Lin 3550]

Lavatools Javelin if you want a cheaper option that is basically identical. I have both but I own many more Javelin.

[nolongerU2horn 758]

36 minutes ago, Sam Lin said:

Lavatools Javelin if you want a cheaper option that is basically identical. I have both but I own many more Javelin.

why do you need so many

[dcbc 14465]

2 hours ago, Sam Lin said:

Lavatools Javelin if you want a cheaper option that is basically identical. I have both but I own many more Javelin.

I'll chime in on the even cheaper option.  Let's say you have a few seconds to spare between inserting the probe and seeing the meat temp, I've had the same $12 ThermoPro for going on eight years.  It gets the job done.

Edited Tuesday at 10:13 PM by dcbc

[Sam Lin 3550]

2 hours ago, nolongerU2horn said:

why do you need so many

One on each grill, and on each stove, at each house. Plus gifts.

[orange dream 1246]

1 minute ago, Sam Lin said:

One on each grill, and on each stove, at each house. Plus gifts.

and that's how you humblebrag

[Chewbacca 7766]

19 minutes ago, orange dream said:

and that's how you humblebrag

Not really.  He cheaped out on his thermometers.

[Anastasis 23457]

My cheapies from restaurant depot give fairly similar readings to my one, but take a lot longer to get a stable reading. 

[jimmyjazz 45880]

Going cheap as an option to a Thermapen feels like buying a Hamilton Beach blender instead of a VitaMix.

[dcbc 14465]

What do you guys do with all the time you save?

 

Don't get me wrong.  It's top-notch and fast.  And if it makes you happy, go for it.  But when it boils down to a few seconds to get the same temp, I'm spending the money I saved on some other gadget.

Edited yesterday at 12:38 AM by dcbc

[thunderlounge 7813]

1 hour ago, dcbc said:

What do you guys do with all the time you save?

 

The wife?

[dcbc 14465]

3 minutes ago, thunderlounge said:

 

The wife?

Mere seconds, eh?  Happy probing.

Edited yesterday at 01:42 AM by dcbc

[Okie State 3804]

I think I mentioned it in a coffee thread, but my Technivorm Moccamaster is awesome. No shit, but wish I would have bought one years ago.

[Sam Lin 3550]

1 hour ago, dcbc said:

What do you guys do with all the time you save?

Get my hands and the thermometer out of the hot oven or grill, in my case. And when gradually retracting to find the coolest part of the probe, those seconds waiting for temp to stabilize add up.

[dcbc 14465]

20 minutes ago, Sam Lin said:

Get my hands and the thermometer out of the hot oven or grill, in my case. And when gradually retracting to find the coolest part of the probe, those seconds waiting for temp to stabilize add up.

Very well.  Per the websites we're talking 2--3 seconds for Thermopen versus 3--5 for a ThermoPro.  Mathematically, that time will add up eventually, of course.  I don't feel like I've missed it though.  If I were replacing it constantly or if the temp. readings weren't accurate, I'd feel better about spending 7x for El Supremo over El Cheapo, I suppose.  But as it stands, no regurts.  It's been surprising and I'd buy another one but haven't need to.

Edited yesterday at 02:24 AM by dcbc

[jimmyjazz 45880]

I'm not at all suggesting there aren't less expensive versions of the Thermapen that do a good job, but the less time I have the oven door open to temp a roast or piece of chicken the better.

What I always chuckle at is the old school analog thermometers that chefs used to carry in their breast pocket -- I don't think I've ever owned one that hits a stable reading in 20 seconds.  Meanwhile, the oven is cooling down and the kitchen is heating up.

[Anastasis 23457]

1 hour ago, Sam Lin said:

Get my hands and the thermometer out of the hot oven or grill, in my case. And when gradually retracting to find the coolest part of the probe, those seconds waiting for temp to stabilize add up.

You can probe the meat and get instant reads as you move through the temp gradients. ThermoWorks shit is far superior to anything else on the market, imo. Whether the cost is justified is a matter of personal opinion. 

[baboso 6054]

15 hours ago, dcbc said:

I'll chime in on the even cheaper option.  Let's say you have a few seconds to spare between inserting the probe and seeing the meat temp, I've had the same $12 ThermoPro for going on eight years.  It gets the job done.

I've got a Thermapen I keep by the smoker and a ThermoPop in the kitchen.  That ThermoPop does the same job as the Thermapen and costs about 1/2 as much.

[dcbc 14465]

10 hours ago, jimmyjazz said:

but the less time I have the oven door open to temp a roast or piece of chicken the better.

I agree with this sentiment, but a vast majority of the heat you lose from opening an oven door happens as soon as you open the door.  Yes, you'll lose a lot more over 20 seconds than 3--5 seconds, but any time you open it, you're probably dropping the temps 30% or more.  What's retained will bleed off more slowly.  This post isn't an argument about thermometer choice by any means, and getting in and out quickly is certainly important.  If anything, it's an argument for remote probes and leaving the oven/smoker door shut.

[jimmyjazz 45880]

9 minutes ago, dcbc said:

I agree with this sentiment, but a vast majority of the heat you lose from opening an oven door happens as soon as you open the door.  Yes, you'll lose a lot more over 20 seconds than 3--5 seconds, but any time you open it, you're probably dropping the temps 30% or more.  What's retained will bleed off more slowly.  This post isn't an argument about thermometer choice by any means, and getting in and out quickly is certainly important.  If anything, it's an argument for remote probes and leaving the oven/smoker door shut.

The problem with the remote probes is that they conduct heat from the oven into the meat, resulting in a locally high temperature reading.  (Maybe some are insulated, I don't know about that.  Mine aren't.)

[locodos 5387]

Got a Combustion probe last xmas and since then the Thermopen has just been sitting in the drawer.  It's just so much better for things that need careful attention like chicken.  I HATE dry food and the combustion lets you know in advance when it will be done.  Game changer IMHO

Edited yesterday at 02:18 PM by locodos
' how do they work?

[dcbc 14465]

1 hour ago, jimmyjazz said:

The problem with the remote probes is that they conduct heat from the oven into the meat, resulting in a locally high temperature reading.  (Maybe some are insulated, I don't know about that.  Mine aren't.)

I haven't heard that before. Mine have always been pretty close to instant read checks. But I'll keep an eye on that next time I use it.

 

edit to add: Theoretically, this makes sense.  In the wild, particularly on a larger piece of meat, I wonder how much the variance is.  Regardless, I speculate that the remote probe is very useful in giving you a heads up as to what's going on in your smoker/oven, which is useful to the extent that it enables you to keep the door closed and the ambient temperature from wildly fluctuating.  Once it's time to wrap, spritz, pull, or do whatever else mandates that you open the door, the instant-read is there to get the most precise reading (or simply probe for tenderness).  My remote probes (also ThermoPro) haven't let me down thus far.

Edited yesterday at 03:25 PM by dcbc

[jimmyjazz 45880]

13 minutes ago, dcbc said:

1 hour ago, jimmyjazz said:

The problem with the remote probes is that they conduct heat from the oven into the meat, resulting in a locally high temperature reading.  (Maybe some are insulated, I don't know about that.  Mine aren't.)

I haven't heard that before. Mine have always been pretty close to instant read checks. But I'll keep an eye on that next time I use it.

It's not a big effect, but I've seen about 5 deg F difference in some cases.  

[dcbc 14465]

1 minute ago, jimmyjazz said:

It's not a big effect, but I've seen about 5 deg F difference in some cases.  

I edited my last post.  For how I use them, I wouldn't worry about 5 degrees if the idea is that it's a heads-up tool to enable me to keep the door shut and the ambient temperature from fluctuating wildly.

[dcbc 14465]

With Thanksgiving approaching, I'll recommend the OXO Food Mill and the humble, Amco 32 oz. Fat Separator with a bottom drain.  It may be cheap, but it works perfectly and is extremely easy to clean.

[jimmyjazz 45880]

Just now, dcbc said:

With Thanksgiving approaching, I'll recommend the OXO Food Mill and the humble, Amco 32 oz. Fat Separator with a bottom drain.  It may be cheap, but it works perfectly and is extremely easy to clean.

I have that fat separator.  Need to check out the food mill, thanks.  OXO consistently makes good products.  They always look kinda cheap (and certainly aren't expensive).

[dcbc 14465]

48 minutes ago, jimmyjazz said:

I have that fat separator.  Need to check out the food mill, thanks.  OXO consistently makes good products.  They always look kinda cheap (and certainly aren't expensive).

I was gifted an All Clad food mill.  It was super heavy duty and beautiful.  The only problem was that it was a lousy food mill.  I returned it and got the OXO I'd asked for originally.  It's heavy duty enough and works as advertised (just remember that food mills require a back-and-forth turning motion as opposed to a single direction).

[Mittens 8256]

While y'all are in thermometer mode - a question:

Whatever electronic thermometer I have I don't trust, so I've been using the old school (analog?) type, but recently, I have come to not trust it either - it would seem to max out at 120, even when a steak had been on for over 4 min, and I know damn well it should be in the 130s by then.  Bought a new one, and the same damn thing happened.  Is this a known issue?  One of the reasons y'all use the digitals?  

[dcbc 14465]

14 minutes ago, Mittens said:

While y'all are in thermometer mode - a question:

Whatever electronic thermometer I have I don't trust, so I've been using the old school (analog?) type, but recently, I have come to not trust it either - it would seem to max out at 120, even when a steak had been on for over 4 min, and I know damn well it should be in the 130s by then.  Bought a new one, and the same damn thing happened.  Is this a known issue?  One of the reasons y'all use the digitals?  

Boil some water and test the analog thermometer's reading.  It may need recalibrating.

[Mittens 8256]

How does one recalibrate this?

[HenryJames 66035]

2 minutes ago, Mittens said:

How does one recalibrate this?

[Mittens 8256]

[dcbc 14465]

11 minutes ago, Mittens said:

How does one recalibrate this?

 

[Mittens 8256]

Gracias, amigo.

[thunderlounge 7813]

14 hours ago, Anastasis said:

Whether the cost is justified is a matter of personal opinion. 

Exactly. I waited and waited for a sale, then got one <$50. 
 

Worth it. 

[jimmyjazz 45880]

Nobody cares, but I hate those slowass analog thermometers.  I agree, check calibration with boiling water and if it's within a couple of degrees you're golden.

[Chewbacca 7766]

1 hour ago, Mittens said:

How does one recalibrate this?

boiling water.  Just remember that water boils at different temps depending on elevation.

[Anastasis 23457]

4 hours ago, locodos said:

Got a Combustion probe last xmas and since then the Thermopen has just been sitting in the drawer.  It's just so much better for things that need careful attention like chicken.  I HATE dry food and the combustion lets you know in advance when it will be done.  Game changer IMHO

Finally made the jump to a wireless probe. RFX should be showing up tomorrow. Could have used it last night with some pork chops.  

[jimmyjazz 45880]

1 minute ago, Anastasis said:

Finally made the jump to a wireless probe. RFX should be showing up tomorrow. Could have used it last night with some pork chops.  

Tried a reverse sear on those yet?  I've started reverse searing just about everything save poultry.

[Anastasis 23457]

1 minute ago, jimmyjazz said:

Tried a reverse sear on those yet?  I've started reverse searing just about everything save poultry.

No, I did direct heat first and then dropped the heat to finish through. Totally agree though on reverse sear. 

[Chewbacca 7766]

4 minutes ago, jimmyjazz said:

Tried a reverse sear on those yet?  I've started reverse searing just about everything save poultry.

Sous vide pork chops are fucking amazing.  Won't eat them any other way anymore.

[locodos 5387]

53 minutes ago, Chewbacca said:

Sous vide pork chops are fucking amazing.  Won't eat them any other way anymore.

yup

[Jerry Callo 8695]

Jerry Callo's new, cool kitchen gadgets:

I was looking for wireless thermometers several months back and settled on the Typhur Sync Dual.  I've used it for salmon, steak, and chicken in the oven as well as rotisserie chicken and picanha on the kamado.  Works great and has a great phone app to set up the cook.  After it gets going, it has a predictive reading that will let you know exactly when the food will be ready.

About a month ago, Mrs. Callo (no pics) suggested we need a air fryer.  The only reason she came up with was for French fries.  I do all of the cooking, so that's not surprising.  I researched and found the Typhur Dome.  Why buy a $100 air fryer when you can have a $350 air fryer?  It's expensive, but I really like it.  It's large but not tall giving it plenty of real estate for a single layer of cooking.  The fryer basket and removable try are ceramic coated, it syncs with my Typhur app to watch cooking, and it has a self cleaning mode.

I've cooked Brussel sprouts, chicken wings, roasted vegs, sweet potato fries, jerk chicken drumstick lollypops, asparagus and mushrooms, and green beans.  It arrived on an early Sunday afternoon after I had made a try of bacon in the oven which took 45 minutes.  I unboxed it and cooked a tray of bacon in 10 minutes.  Hard cooked eggs done perfectly in 15 minutes.  I used the dehydrator to turn top round into some kick ass beef jerky.  I wasn't sure I would like it or use it, but have been pleasantly surprised.