Reddit reviews CDN DT450X Digital Pocket Thermometer,Black
We found 5 Reddit comments about CDN DT450X Digital Pocket Thermometer,Black. Here are the top ones, ranked by their Reddit score.
Pocket-sized quick-read thermometer that's great for measuring temp in thin cuts of meat, fish or poultry2-3/4-inch stainless steel stem can get a reading in 6-8 seconds; ABS plastic housing with big digit display and data-hold capabilitiesPlastic protective sheath can be used as a handle extension; includes temperature guideTemperature range of -40 to 450 degrees F (-40 to 230 degrees C)Powered by LR44 button battery (included); backed by 5-year limited warrantyAuto-off after 10 minutes
For checking the temp of the machine water, Get a durable quick read digital, like CDN.
Yes, you should do a boil test also (adjusting for altitude), but I wouldn't bother with that thermometer if you are doing anything other than extract brews -- you need a more accurate thermometer for BIAB, partial mash, or all-grain brewing.
If you are sticking with extract brewing, +/- 2-3°F is probably fine (you just need to be able to measure approx. 170°F for steeping, approx. 90°F for yeast rehydration, and your approx. pitching temperature). In fact, even an IKEA over timer digital thermometer is good enough if you are doing extract brews.
If you go digital, the platinum standard is probably the thermapen ($89-99, $69 when they have an open box sale), but honestly you can do just fine with a $14 CDN DT450X ProAccurate Quick-Read Waterproof Pocket Thermometer. A $19 Thermoworks RT600C is so close to the Thermapen in accuracy and response time that it is probably the gold standard compared to the Thermapen platinum standard.
Edit: forgot to finish the last sentence.
If you'd use a tortilla press, then you'll probably get a lot of use out of a citrus squeezer. I feel like the lever kind gets you the most juice, and the orange ones do lemon and limes just as well.
Microplane -- great for citrus zests, spices, ginger and garlic. I like to have one with slightly bigger holes for cheese as well --- the microplane makes really fine, fluffy cheese that basically disappears when it melts, and sometimes that's not what you want.
Seconding a cast iron skillet --- great for so many things, searing steak, frying chicken, bacon, stews.
Tongs --- tongs, a spatula and a wooden spoon and you can basically cook anything
Fine mesh strainer --- can use for pasta or whatnot, but it's also great for things like gravy or pan sauces where you want plup to get through but no chunks of stuff
probe thermometer --- super handy for meats.
Nice to have: Coffee grinder. Awesome for spices --- you can buy whole spices, which keep their flavor much longer and are way cheaper. The difference between, say, cumin from a jar and cumin seeds you toast and grind fresh --- it's ridiculous. Mortar and pestle, same deal --- there's some kinds of sauces, like mole or Thai curries, that you get much better flavor when you use a mortar and pestle. You can usually get them pretty cheap at Asian or Latin American groceries.
perhaps for building up confidence, bust out the digital meat thermometer. at an internal temperature of 165 degrees Fahrenheit, you're basically good to go.
Is a cheap probe like this good enough or am I trying to go too cheap?
http://www.amazon.com/DT450X-ProAccurate-Quick-Read-Waterproof-Thermometer/dp/B0021AEAB2/ref=sr_1_2?ie=UTF8&qid=1407157400&sr=8-2&keywords=cdn+thermometer&dpPl=1
I have thought about a sightglass but being in college and moving apartments once a year, I am worried about breaking it. What size pitcher would you suggest?
I would like to be able to do 10 gal but for now I'll stick to 5.
Thanks!