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Reddit mentions of KT THERMO Deep Fry Thermometer With Instant Read,Dial Thermometer,12" Stainless Steel Stem Meat Cooking Thermometer,Best for Turkey,BBQ,Grill

Sentiment score: 2
Reddit mentions: 2

We found 2 Reddit mentions of KT THERMO Deep Fry Thermometer With Instant Read,Dial Thermometer,12" Stainless Steel Stem Meat Cooking Thermometer,Best for Turkey,BBQ,Grill. Here are the top ones.

KT THERMO Deep Fry Thermometer With Instant Read,Dial Thermometer,12
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MULTI-PURPOSE: Mechanical induction, can be directly and accurately measure the oil pan, frying, barbecue temperature control.MEASURING A WIDE RANGE: This Dial thermometer has a range of 50 degrees Fahrenheit to 550 degrees Fahrenheit, measurable boiling or frozen things.COMPACT STAINLESS STEEL CONSTRUCTION: The durable, stainless-steel casing provides strength and corrosion resistance. Easy to use and easy to clean.EQUIPPED WITH TEMPERATURE CLAMP: Can be used to hold the thermometer when the temperature is measured, which prevents the thermometer from falling into the container at the measured temperatureRELIABLE AND FRIENDLY CUSTOMER SERVICE: Always be ready to respond within a 24-hour time frame.
Specs:
ColorSilver
Height3.11 Inches
Length13.39 Inches
Number of items1
Size12-Inch(1pack）
Width3.11 Inches
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Found 2 comments on KT THERMO Deep Fry Thermometer With Instant Read,Dial Thermometer,12" Stainless Steel Stem Meat Cooking Thermometer,Best for Turkey,BBQ,Grill:

u/loverofreeses · 5 pointsr/Cooking

I think some of the other posters have hit on this, but I'll chime in as I was having the same problem several years ago. Alright, here's what you need:

  1. A heavy deep-bottomed vessel to cook in. Don't fuck around with some stainless steel pot or anything. You need to get yourself a nice, sturdy, cast-iron Dutch oven. Just do it. They're not terribly expensive, the folks at /r/castiron can tell you all about how to maintain it (easy), and they are wonderful multitaskers. Deep-frying, braising, slow-cooking, searing. You name it.

  2. Use the right oil. I almost exclusively use peanut oil as it has one of the highest smoke points (the heat point at which smoke starts emitting from the oil). Typically, you'll want to fry around 325-350 depending on what you're making, and peanut oil is safely out of that range at a comfortable 450F.

  3. A deep-fry thermometer with a clip-on attachment. Like this. Seriously. Just buy the damn thing - it's like $10 and without it you're basically cooking completely blind. Oil is a volatile thing, and the temperature can swing drastically up and down. When I'm making fried chicken, I'm cranking the gas on my stovetop up and down like I'm riding a fuckin' Harley. This is because as you deep fry certain items, water within those items (like chicken) seeps out into the oil rapidly, thus bringing the temperature of the oil down quickly. In order to get the best fry (and all that perfect delicious crispy coating), you need to maintain a stable temperature consistently. Without a thermometer to tell you what's going on, you're flying blind and will end up with a worse outcome.

  4. Get a spider or a nice set of tongs to manipulate the food in the oil, and safely evacuate it out onto some waiting paper towels/cooling rack.

  5. Keep the lid of the cooking vessel near you at all times. In case of an emergency, you'll want to be able to smack the lid down on top and prevent any disasters. And whatever you do - DO NOT throw water onto an oil fire. This will cause explosions. Those (while awesome looking) are generally considered bad.

    Good luck!
u/pm_fun_science_facts · 0 pointsr/AskCulinary

I just found one of these next to my candy thermometer! Woo! I checked the chicken out of curiousity (after it had been out of the oven for 20~ish minutes) and it read around 115 degrees. Does that seem like a reasonable temperature?

Edit for question clarity: I know the internal temp of the chicken should be at least 165 when it is directly out of the oven, but after it had been sitting for 15-20 minutes the temperature read 115. I’m new to this so I’m not sure if that temp was in a reasonable range for the timeframe lol. Like, is cooling down by 50+ degrees to be expected for chicken in 20 minutes, or should it still have been much warmer? I think it should be okay because the glass pan had cooled enough that I could touch it without oven mitts so it’s feasible the chicken would cool a lot as well, but I just wanted to double check with people who are more experienced! :)