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I've been searching almost two years for a leave-in instant-read meat thermometer for grilling steaks. I just used these last night, and they performed beautifully. Quick response time, leave-in durability, glow-in-the-dark dials, and the length is perfect for a steak. I stuck one in the middle of the long edge of the steak and another straight in toward the center from a short edge, which gave me temperature indications for two different critical points exact center and halfway to the center from the end.
I was, at first, a little wary of using a thermometer that only lists "target temperatures" on it (and I don't advise anyone to trust that 145º is Rare), and so I almost skipped this entirely, but looking at the pictures I noticed that there's a rim you can use as a gauge... and, estimating from the spacing between 145, 160, and 170 (the marked target), it seemed the gauge started at somewhere between 120º and 125º my target temperature at which I take the steaks off the grill (the steak continues cooking while resting, and the center temperature will continue to rise).
Last night, I took the steak off as soon as it got to the beginning of the gauge on the center thermometer (the end thermometer was just a hair into the gauge), and I got a perfect medium-rare steak after ten minutes of resting under foil.
Pros: Accurate, fast response while designed to leave in the grill for constant monitoring
Cons: Only lists three "target temperatures" rather than a fully numbered gauge, might not be dishwasher safe
The packaging doesn't say whether the thermometers can be cleaned in the dishwasher, so I'll be hand-washing them just to be safe.
Recommended!
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I purchased a set of these locally. The concept is pretty neat. However, these thermometers can't take barbecue grilling temperatures:To me, a proper table-ready steak is an inch thick, charred on the outside, and cooked rare to medium-rare in the center.
The first time I tried to use one of these, I grilled the first side of the steak without the thermometer. When that side was about right, I flipped the steak over, inserted the thermometer, and proceeded to grill the other side.
Unfortunately, by the time the steak reached the medium-rare point, the paint on the dial of the thermometer had darkened so much from the heat that it was no longer legible.
(The dial no longer glows in the dark either, but it never glowed brightly enough that I could read it on the grill without a flashlight.)
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