#5 in Refrigerator thermometers
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Reddit mentions of Taylor Classic Series Large Dial Fridge/Freezer Thermometer
Sentiment score: 3
Reddit mentions: 5
We found 5 Reddit mentions of Taylor Classic Series Large Dial Fridge/Freezer Thermometer. Here are the top ones.
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Extra large dial: The extra-large and colorful 3” analog dial makes it easy to read the measurements.Made for durability: Constructed with a durable stainless steel casing for added strength and corrosion resistance.Versatile design: thermometer can be hung from a rack or stand on its own in a fridge or freezer.Highly accurate: ensure that food is safe with readings from -20°f to 80°f. Convenient freezer, Ref (refrigerator), and danger zones are printed on the dial for easy reference.One Year limited warranty: this thermometer is backed with a 1-year warranty so you can make your purchase with Confidence.
Specs:
| Color | Silver |
| Height | 7.09 Inches |
| Length | 4.92 Inches |
| Number of items | 1 |
| Size | 1 Pack |
| Weight | 0.19 Pounds |
| Width | 1.57 Inches |
I would also assume cross contamination. OP, did you wash or change out the knife after you cut into the partially cooked chicken? Did you poke at the uncooked part? Did you reuse the plate after any fluid from the uncooked part got on it? Lots of potential there for the unwary.
With the marinade being another potential source, I'd suggest another thermometer purchase on top of an instant read. You should make sure your refrigerator is operating at a safe temp. Buy something like this: http://www.amazon.com/Taylor-5924-Service-Freezer-Refrigerator-Thermometer/dp/B000BPE88E/
Get a $5 fridge thermometer and make sure your refrigerator and freezer are set correctly.
As for storing veggies:
Don't refrigerate tomatoes until you slice or dice them. If you cut them up ahead of time, they get watery in a day or two. Refrigeration makes them mealy and less flavorful.
If you cut up cucumbers or peppers ahead of time, keep them in an airtight container with a dry paper towel in the bottom to soak up extra juice and keep them from getting slimy.
Don't wash salad greens until you need to use them. They can be kept in the fridge with a wet paper towel in the container to keep them moist. Ditto for green onions, but I use a dry paper towel. Don't wash mushrooms ahead of time.
Shredded iceberg lettuce and cut up celery and carrots can be kept underwater for a week with no wilting.
If your fridge is too cold or your freezer gets warm and cold again, your veggies will get nasty and your frozen food will freezer burn. I have noticed that in my chest freezer, food lasts a lot longer than in the side-by-side freezer on my fridge. A thermometer might be a good investment if you suspect this is the case, and they are cheap.
It's also possible that the veggies you are buying aren't really, really fresh when you get them, especially if mushrooms are turning slimy on you. (Are you buying them at Wal-mart? I've had awful luck with produce from them.)
You can make meals and freeze portions instead of just freezing the protein raw. It is best to slightly undercook the veggies in things like soup so that they aren't overcooked when it is reheated. Protein in a soup, stew, or casserole will freeze better if it is in a liquid like broth or stock.
If you are freezing meat, butcher paper works well. I freeze in Ziploc bags all the time; just make sure to get all the air out. It might help to chill the stuff in the fridge before putting it in the freezer.
I hope some of this helps!
Do yourself a huge favor and get a cheap refrigerator thermometer. Amazon link to a good starting one.
You'll want to make sure that the fridge is at least 35 degrees F (no more than 40 degrees on the high side) and the freezer needs to be at zero. Any food stored outside of these temps is not considered safe.
(Changed the C to F) - total F on my part here.
Or this.