Reddit mentions of Epica Instant Read Digital Meat Thermometer For Cooking and BBQ

I have this one. It's pretty quick.

Got a shipment in from amazon containing a long spoon, a Fridge thermometer, and a pen thermometer. All stuff ive kinda just needed and never got yet.

Also, I have a Chocolate milk stout sitting in secondary, stuck, not hitting my desired FG. It was stuck in primary (2 weeks), so I reracked it hoping to move it along, and here we are. Not sure what to do about it next :/

OG: 1.056

Current Gravity: 1.041

Not using enough salt. Salt pasta water. Rub salt into meat. Season everything appropriately, especially baked goods.

Moving meat or fish and failing to caramelize. If you're cooking a steak, sear it on each side on as high of heat as possible. Fish, cook medium high until it's done 2/3 of the way through, flip and finish the other side.

Having too much water in, or on the surface of, whatever you're cooking. Meat should be dry before browning. Vegetables should generally be as dry as possible when processing (for example you want to remove the water from potatoes before making potato pancakes, things like that)

Overcooking. Shoot for medium rare with steaks, chicken etc. What really helps is a good digital thermometer. I have this one and I think it's the best value.

Learn to balance tastes and flavors. If something has a lot of fat, try adding an acid. Always make sure there's the right amount of salt. Salt balances sweet etc...

Something that took me WAY too long to figure out is that when cooking stuff on the stove, use lower heat than you think you need. It's hard to get things to come out right when you're using too high of a heat setting. Like grilled cheese will go from not done to burnt in no time - so use pretty low heat, then bump it up toward medium if it's really not cooking.

Also, to check if meat is done, there is nothing better than a thermometer. No need for guessing, and no chance of food poisoning! This one looks good and has good reviews. I have a similar one but not waterproof (wish mine was).


Here's a simple recipe that cooks in the oven that gives you plenty of leftovers:

Meatloaf

• 2 eggs
  
• 2 lbs ground beef
  
• 1 pkg stuffing (Stove Top or whatever) (I like the Herb kind)- 6 oz size
  
• 1 cup water
  
• 1/4 cup barbeque sauce and/or ketchup
  
• 1/4 cup barbeque sauce and/or ketchup (to put on top)
  
  Preheat oven to 375. Beat eggs in large bowl. Add meat, stuffing, water, and 1/4 cup barbeque sauce, ketchup, or a combination. You can also add onions, mushrooms, or anything else you want. Mix using your hands, then shape into a general loaf shape in a 13x9 pan. You can use any size pan that it will fit in, as long as it has sides to keep the fat/juice from spilling over the edge. Spread 1/4 cup of ketchup/bbq sauce on top. Stick it in the oven for about an hour, or until the internal temp is 160.
  
  
  
  Another simple meal is pasta, sauce, and meat. Gives tons of leftovers if you make the whole box of pasta.
  
  
• Boil (salted) water, add pasta, cook til done.
  
• Dump a jar of pasta sauce on it. Might need another jar or half a jar if you like lots of sauce. Try tomato based or alfredo or whatever else you want.
  
• Add meat. Chopped up ham or frozen meatballs that you've heated up in the microwave are both good.
  
• If you're using alfredo sauce, try adding some frozen broccoli or other vegetables that you've microwaved.
  
  
  If you're feeling slightly fancier, try Super Easy Chicken Parmesan
  
  
• Cook the pasta
  
• Add some spaghetti sauce
  
• Top with frozen breaded chicken that you've baked in the oven for the time specified on the package.
  
• Top it all off with some sliced or shredded mozzarella and some parmesan

This thermometer has served me well for some time. I use it to check my water temperature before mixing dough as well as checking the temperature of the dough to make sure it's in the range I want.

I hear Thermapen is the best thermometer. They're a little pricey though. I use this one and it's worked pretty well for me.

I felt the same way with 2 different analog meat thermometers. I decided to risk $20 and purchased a digital thermometer from amazon: http://www.amazon.com/Epica-Ultra-Fast-Digital-Meat-Thermometer/dp/B0089O0W1G/ref=sr_1_2?ie=UTF8&qid=1421357270&sr=8-2&keywords=meat+thermometer&pebp=1421357270153&peasin=B0089O0W1G

After getting one of these, I noticed the ability to get more consistent reads. I was fairly certain that I was using the analog thermometers correctly, but I highly recommend a digital one. I noticed less effect from heat sources (grill) and the fast reads are simply easier and more convenient.

Honestly, best investment ever if you plan on cooking your own proteins!