(Part 2) Reddit mentions: The best instant-read thermometers & timers

Awesome choice! The grinder will serve you even if you decide to upgrade your machine down the line and will help with your pulls. Don't forget to descale your machine every few months. I've listed some of my favorite things below, only the descaler is needed and almost any name brand works. The rest are awesome tools me and my wife use everyday. Be sure and keep up on maintinence and cleaning and the machine will last you forever.

This will help you steam milk to the right temperature:

https://www.amazon.com/dp/B0016CDFC6?ref=yo_pop_ma_swf


Urnex Dezcal 5 Pack:
https://www.amazon.com/dp/B00B4E7QYO?ref=yo_pop_ma_swf

These guys make the best tampers for whenever you a nice one!:

http://www.orphanespresso.com/GRIND-DOSE-TAMP_c_291.html

Group head brush:
https://www.amazon.com/dp/B06XC5H333/ref=cm_sw_r_cp_apa_CjIJAbXCXXVP2

Putting them in a bag works, as does putting them between sheets of wax paper.

I have this thermometer from oxo. I like it because the little sleeve for the pointy end has the recommended safe cooking temperatures printed on it. Any thermometer will work, but I think digital ones are a little easier to read. You want to stick the thermometer into the center of the thickest part of the meat, and be sure it's not touching any part of the pot or bone. When it reads 165, you're done!

It's worth stating here that 165 is completely cooked. Don't go over that thinking that you're being extra safe. You should be allowing your chicken to rest for a few minutes after it's done cooking, and it will continue to rise a few degrees as it rests. If you overcook it, it will be quite dry.

Good luck!

I use an infrared (I think) thermometer like this https://www.amazon.com/Plastic-Alltemp-Select-Infrared-Thermometer/dp/B005XUS0JK/ref=sr_1_3?crid=1O1EJLO8XH8HO&keywords=wine+thermometers&qid=1565892363&s=gateway&sprefix=wine+therm%2Cundefined%2C212&sr=8-3

I think it works very well, especially for the money (however, if you just put the bottle in the freezer/ice bucket/etc. the glass may be a bit colder than the wine).

Having a wine fridge that keeps your bottles at or near a good drinking temp helps. The 15 or so minute rule (already posted here) is pretty good, but it depends on how cold your fridge it and where you put the bottle. It works better when I put the bottle in the back as opposed to the shelf on the door.

Also, unless I'm pretty familiar with a wine (not common at this point), I like to start drinking the bottle at or near the lower end of the recommended temperature and see how it evolves as it warms up a bit.

Definitely need one of those. I was regretting not having one whilst cooking last night. My father in law gave me one of these when we got married but I've yet to invest in a remote gauge.

Edit: also thank you for your advice and comment on the duxelle. This is clearly one of those dishes that everyone (including myself) thinks they can pull off given its renewed popularity but in reality, it requires making it hundreds of times before perfecting the execution.

I second this answer, especially since that dutch oven multitasks as a bread oven. My math on the savings would be a bit different, because I would go on and get a Thermopen as an other invaluable multitasker, so I would pocket $70.

I had some years ago a great home deep fryer - for feeding 2 people. It was just a deep fryer, not a Fry Daddy, but the best reviewed for whatever year I bought it. I loved it, but when I want to feed the 6 to 8 at my table now, CI is the way to go if you have an electric stove.

Smart Lock gives you a few ways to bypass your lock screen. All of them compromise your security in some way, but it doesn't seem like that's your highest priority (which is totally okay, I'm the same way lol). Other than Trusted Face and Trusted Voice, there are three options:

-On-body detection: Keep your phone unlocked until you set it on a flat surface. Basically, if you're holding it or you have it in your pocket.

-Trusted Places: Keep your phone unlocked at particular locations.

-Trusted Devices: Keep your phone unlocked while it's connected to a Bluetooth or NFC device. If you use a bluetooth headset/helmet on your motorcycle, this is probably what you want. If you don't already have some bluetooth device or don't want to use a headset, you can pick up a BT button just for the sake of having a connection. Here's one and here's another

I've ordered this thermometer to get started with (hope it's a good one).

I'm going to try rapeseed oil (just found it's called canola oil in other areas) unless advised otherwise but am on the lookout for rice bran or avocado oil for the high smoke point.

I melted the butter this time and brushed it on the steak while cooking but also brushed it on the skillet to cook the steak on. I'll exchange the stuff on the skillet for the oil but continue to brush the melted butter on while cooking.

When I cover it for the 15 minutes should I just leave it on the side or pop it into the warmed oven (when I stick the plates to make sure they're not cold when I put the steak on them, the oven is off but still warm from cooking the steak).

Thank you for the pointers... I want the weekend to hurry up so I can try my couple of steaks.

Thermapen is pretty much the best you can get and luckily for you its relatively cheap in the UK compared to the rest of the world.

I'd recommend getting a temperature probe (http://www.amazon.com/Taylor-Professional-9306-Thermocouple-Thermometer/dp/B000XS7WTG/ref=sr_1_16?ie=UTF8&qid=1341251137&sr=8-16&keywords=temperature+probe)

that way no matter how you cook it, you won't overcook it and thus make it rubbery. Also, if you are cooking in a sauce, like chicken tikka masala type dish, I'd say just poach the chicken in the sauce itself.

Stir fry is a great way to make chicken otherwise. Just get the pan and oil (high temp oil - grapeseed, peanut, etc) as hot as possible without it smoking - throw the chicken pieces in there and move it constantly for 2-3min and voila, perfection.

A tip read thermometer is key for taking temps on thinner pieces of meat. The typical grocery store thermometers need to be inserted past the little dimple 2-3" from the tip to give an accurate reading. this thermometer is my favorite, and it's a great price for the accuracy and durability you get out of it.
Learning to temp meat by feel is a good skill to back up or use in place of a thermometer.

I echo /u/rexscientiarum. At certain times of the year and day I will have to move myself on the river to have any chance of catching fish because the temperatures change so drastically from day to day and even within the day. I'll see it go up 10 degrees with the fish turning off consistently at the same temperature. Once it gets warm I have to move below waterfalls or stay in very well shaded pocket water. This advice is entirely dependent on your situation.

If you're in a highly variable environment like me then a pocket infrared thermometer will be invaluable to staying on top of the data

I have the kitchenaid version of this, and it has seemed to work fine for 3 years and probably 30 AG batches. I have no experience with this model though. Does ThermoWorks make a wired probe model like this? I have a thermopen, but it doesn't really duplicate the functionality of these devices at all, and I don't find it all that useful for brewing, honestly.

Kyocera CSN-202-RD Adjustable Mandoline Slicer, Red $22 Maybe with a pair of cut resistant gloves, those run around $8-$15. You could use the Ove-glove for that as well. It's heat resistant to 540 degrees, I use them all the time as cut resistant gloves.

Maverick Redi-Check Pro LCD Food Probe Thermometer On clearance for $13

Polder Dual Probe Cooking Thermometer $24.48 I like these because the silicone probes are heat resistant which means they can go inside the oven. I can have one alert me with the roast hits 130 while the other on is in the stock. Very handy.

There are a lot of places having sales on pressure cookers right now. Sears has Presto models for around $35 for a 6 or 8qt, I can't remember. I am fallign in love with pressure cookers right now. They cook dishes in 1/3 the time and are ideal for any sort of wet cooked dish. Soups, stews, roasts, corned beef, stocks, curries, ribs.

I have a couple basic floating glass thermometers for my wort and mash temp readings, and an IR thermometer that I use to check my fermentation and ambient temps.

I also really want to get a Thermapen because they're great for readings of liquids.

Pretty sure those probes are not immersible. This is their only one that is immersible

Moritaka 240mm AS Gyuto

Catskill 19x14 End Grain cutting board

All Clad Thomas Keller (no relation, unfortunately) 5qt Sauteuse

Bamboo flat spatula, the one on the far right.

Dish washing net cloth. No dishwasher, so it's all hand wash in my house.

Bonus round: Instant read thermometer, Microplane, Immersion blender, SS Mixing bowls various sizes, Stock pot/Dutch Oven

This is the probe thermometer I use. It works great and is a fraction of the cost of the $100 Thermopen Babish uses.

I'm still looking for a new oven meat thermometer, since mine bit the dust recently. If you don't have a clip, you could probably just use a binder clip attached to the side of the pot to hold the probe in place.

https://www.amazon.com/Bodum-BISTRO-Water-Kettle-Electric/dp/B00851LRR6/

If you just want to cook dried noodles, you don't need a hot plate. Pour boiling water into a bowl/cup with the noodles and wait a few minutes. If you need more precise temperature control, just drop one of these in it and turn it off just before it hits the right temp. I used this exact setup to heat water for French press coffee and noodle cups for a few years years. It works fine.

If you want even cheaper, go to Goodwill and buy a small $5 drip coffee maker, hopefully Mr. Coffee or Black and Decker and not some random brand you've never heard of. Just put everything in the pot, fill the reservoir with water and turn it on. The water doesn't come out boiling hot, but it's hot enough. You don't even need a bowl, just eat out of the pot. Plus you can also make coffee in it, just wash it out really well right away after each use.

I use a standard stovetop kettle. Since I always use the same amount of water for my pour cone, I measured the temperature a few times with one of these and determined how long it took to cool from a boil to around 200°F. (About 90s for the amount of water I use in my particular kettle.) Now I just pull it off the heat once it whistles, wait 90s, then pour.

I like these: Comark PDQ400 for $18 at Amazon. I find they're just as accurate as Thermapens at substantially less cost.

Looks like it, I found this on amazon

Can you get a little thermometer and compare temps of the air coming out of the fans with and without the exchanger in line? Something like this: https://www.amazon.com/Taylor-Precision-Products-3512-Thermometer/dp/B000I21NEC/ref=sxin_2_ac_d_rm?ac_md=0-0-YWMgdGhlcm1vbWV0ZXI%3D-ac_d_rm&keywords=ac+thermometer&pd_rd_i=B000I21NEC&pd_rd_r=69de50f6-c2c2-4520-bb5e-219663713c8e&pd_rd_w=yUX5y&pd_rd_wg=bq7As&pf_rd_p=404c4843-2c96-4d0d-a5fe-2b0598693e61&pf_rd_r=9SKHXWAKEWKZ9R4BCK9K&qid=1566932632&s=gateway

This. I had a thermapen for years until it died and replaced it with the $15 Amazon one; works just as well.

Edit: to clarify, I replaced it with the pen-style thermometer. The IR ones are great too, but can only check surface temp.

Bought the Thermopop for smoking and it's migrated to the kitchen as well.

For a wired probe I use a 5 year old Polder.

I also have a Taylor 9360N that I have used maybe twice.

My thermometer recommends stopping at 140F which will coast to ~150-160F. Thermometer has a "green" band of 150-170F.
https://www.amazon.com/dp/B0016CDFC6/ref=cm_sw_r_cp_apa_i_nQLWCb71CX7XS

They have a steam thermometer.

I don't understand.. I'm seeing that one as $94 http://www.amazon.com/dp/B000XS7WTG/?tag=%20taylorusacom-20

It ain't cheap

I'm in Ireland, got this on Amazon UK, not sure how they can use the same name but they're a very reputable company. Much cheaper than the US alternative, https://www.amazon.co.uk/gp/aw/d/B005YZUWLS/ref=mp_s_a_1_1?ie=UTF8&qid=1485550486&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=ETI&dpPl=1&dpID=31I-jDAVzlL&ref=plSrch