Reddit Reddit reviews CDN DTQ450X Thin Tip Thermometer

We found 81 Reddit comments about CDN DTQ450X Thin Tip Thermometer. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Thermometers & Timers
Instant-Read Thermometers & Timers
Home & Kitchen
CDN DTQ450X Thin Tip Thermometer
Measurement Range: -40 to +450°F/-40 to +230°CNSF Certified; BioCote antimicrobial technology; member of the ProAccurate professional line1.5 mm thin tip with 5"/12.7 cm stainless steel stem6 second responseOne-button field calibration; 5-year limited warranty
Check price on Amazon

81 Reddit comments about CDN DTQ450X Thin Tip Thermometer:

u/cocotel69 · 33 pointsr/Cooking

Stay at home Dad here. I cook for six every night. Prior to about four years ago the most cooking I did was on the grill. I started with the Betty Crocker Cook book. Literally. Red book in binder format. It has simple comfort food and the recipes are simple. I now have 30+ cookbooks, some better than others. (Giada's are only good for the pictures.) Once I started cooking, I then started watching Alton Brown for other ideas and other techniques, but without a firm base of at least six months of trial and error, it won't help much. Without that, it'd be like watching a Michael Jordan video having never even picked up a basketball and thinking you could play like him. Get used to the environment first.

Start simple. Do a chicken breast and a vegetable from a can. Maybe rice. But note what works and what doesn't. Get a feel for what a "done" chicken breast looks like and feels like. Same with a pork chop. Same with some pasta. Get yourself used to the chemistry and physics of cooking first, then work on more complicated techniques and dishes.

Starter Supplies:

  • One good frying pan - nonstick

  • One good Chef's knife - [$25 on Amazon]

  • Cooking Thermometer - $14 on Amazon - Cook all meats to 160 degrees F to start. You can get fancier later. To start don't poison your guests.

  • Flexible cutting boards - $5 Amazon This makes it easy to chop and then dump straight into the pot/pan.

    Clean while you cook.
    Salt and butter are always your friend. And cheese. If something sucks, add cheese. Good luck!!! Report back please.

    TL;DR Just start cooking. Keep it simple, but start cooking.
u/The_Unreal · 12 pointsr/Cooking

You want a fast reading digital thermometer, by the way. Something like this will do the job.

There's an amazing instant read that's even better, but they're like $100. But temperature is your main concern, really.

Also, an excellent technique for cooking meat that's quite forgiving is braising in a slow cooker. It's stupid simple, cheap, and you end up with something tender and delicious.

  1. Obtain slow cooker.
  2. Obtain pork shoulder.
  3. Place pork shoulder in slow cooker.
  4. Dump in a cup or so of a braising liquid - Coke classic works well for pork, but anything with a decent level of acidity and reasonable flavor profile will do the trick.
  5. Cook on low for 8 hours.
  6. Shred it with a fork and season to taste.

    You can stick on in the oven on a baking sheet under the broiler to crisp up a bit. With some salt and other seasonings of your choice that can go great on tacos.

    Or you can combine with BBQ sauce for a pulled pork sandwich.
u/thecw · 11 pointsr/gadgets

These awesome popsicle makers. They come and go but should pop up for about $17.

A butter bell... never deal with hard butter again

A probe thermometer... it's changed my cooking accuracy like no one's business

A safety razor and 100 blades... shave like your grandfather and stop paying $8 for shit blades

15 bucks over budget. Maybe skip the popsicles.

u/jeffrife · 11 pointsr/Homebrewing

Personally I'd toss it, drinking glass makes me nervous. Buy a $20 digital thermometer as a replacement.

I use this one and love it

u/bitcore · 10 pointsr/food

No joke. I use it all the time when cooking. It stays in my kitchen. It really opens up your eyes on how uneven the temperature of your cooking surfaces are. SURFACE TEMP ONLY! to temp meat like chicken, use something like this:

Also: I don't know which one I have, I think the knappmade one, but these are also awesome. Work great for cleaning stainless steel pots and pans also.

u/nanuq905 · 6 pointsr/AskCulinary

The Sweet Home highly recommends this one as it is really cheap compared to the Thermapen but works nearly as well.

Now where are my bonus points?

u/the_unprofessional · 6 pointsr/grilling
u/hiddenforce · 6 pointsr/tulsa

You could just learn how to make them at home. That's what I did.

Tools needed.

  1. Weber kettle 18inch or larger(or you can sear with a chimney charcoal starter)(blue bags of Kingsford are on sale every grilling holiday over the summer for $5/bag at Lowe's and home Depot) don't use match light, use a chimney with a lighter cube or alternative

  2. Slow n sear, this is needed if you want to sear without the charcoal starter.(YouTube the cold grate technique) you want end to end brown on the outside, not sear marks from the grate and gray between the marks.

  3. A proper thermometer (thermopop$30 or thermapen $60+ ) I had this one on Amazon and it was accurate

  4. Learning how and where to buy steak. Personality I buy an upper choice grade or prime for $15/pound my wife and I split a 1-1&1/3 pound steak every Friday night.

    Edit: you can YouTube and Google all the keywords I gave, there is lots of information out there. I think the cold grate technique video gives a great example of how to reverse sear a steak. But all the tools in the world can't turn a bad steak into a good one, focus on buying a proper steak, then focus on how to properly sear.
u/RemoveAffiliateLink · 5 pointsr/Homebrewing
u/iredditinla · 5 pointsr/grilling

Amazingribs is great. So is America's Test Kitchen. And Serious Eats also gives great basic background on how to use a grill.


  • using a chimney as recommended above
  • Buying a meat thermometer (cheap, good one)
  • creating different temperature zones to better utilize direct and indirect heat (also covers covered/uncovered grilling)
  • proper cooking temperatures and internal temperatures for various meats - this also would govern the whole grilling (high heat) vs BBQ (low and slow) conversation

    It's really not that hard. If you want some basic advice from me:

  • I agree on the Weber front wholeheartedly
  • Don't use lighter fluid or any kind of instant-light charcoal
  • Buy cheaper meats and work your way up and use the hell out of that thermometer
  • Brine just about everything but beef (and salt beef)
u/beericane · 5 pointsr/Homebrewing

Not sure - I don't think anyone would say the thermapen isn't a great thermometer.

Although I WOULD say that you can get 95% of the benefits at a fraction of the cost with something like the CDN DTQ450X:

That's $17 for a water proof thermometer that gives you a reading within about a 1 second difference of the thermapen. I've personally been using mine for 3 years now regularly for food and beer making. I've dropped it in the mash, had it soaking in the sink by mistake, dropped it, left it outside - pretty shitty conditions and it still rocks on.

I have nothing against the thermapen but I personally wouldn't pay the money for one when something like the CDN is so much cheaper and effectively works exactly the same.

u/encogneeto · 4 pointsr/Cooking

I've been using this one for several years now without a problem.

u/sharkmuncher · 4 pointsr/Homebrewing

Very accurate and very fast. I have one for brewing and cooking, but honestly, I don't think it is worth it just for brewing when you can get a Thermopop or CDN for ~$20. However, for cooking, the thin probe and quick read speed is really, really nice.

u/Youreahugeidiot · 3 pointsr/Cooking


Not so cheap: Thermapen

u/Ubel · 3 pointsr/CannabisExtracts

I have an IR temp gun and it doesn't do shit for an enail.

Max temp I could get off it was like 250F and I tried EVERY ANGLE at distances from 1" to at least a foot out.

They say some of them are not accurate over a small area and require a larger area to test due to how they're focused which I'm not sure. They are also supposedly made inaccurate by reflective services which most nails are.

I bought a cheap kitchen probe which is rated to read up to 450F and is calibratable and it seems far more accurate and useful than my IR thermometer.

Useful for low temp dabs only (probably) because I could see one wanting to turn the actual nail's temp up beyond 450F but I feel that is a waste of terpenes.

My enail is currently set to 573F but I get readings of around 405-435F with that probe actually touching my nail depending on where I touch the nail. (it takes close to a minute to get the first full accurate reading as the probe warms but it's worth it)

If I went much below a measured 400F the dabs would pool up some and not vape and that's because it's much closer to the ingredients boiling points and from my research a chemical at its boiling point is just as content staying in a liquid form as it is in a gaseous form (vapor) which is why one needs to have the temp a bit higher than the actual boiling point (THC boiling point is 315F for reference but a common terpene limonene is 350F)

That last bit makes a bit more sense if you think of a pot of water at its boiling point, sure it's putting off vapor (steam) but only slowly, most of the water is still liquid.

Basically I realized I had my nail set almost 100F too high after doing these tests. I thought a setting of 670F was low judging from what others say but on my nail it was not .. lol.

u/ZootKoomie · 3 pointsr/AskCulinary

The last time we had this discussion the CDN DTQ450X ProAccurate Quick-Read Thermometer came up as a more affordable alternative. I bought one and have found it not too bad. It only has ice water calibration and it's not quite as quick as you'd ideally like, but otherwise I'm happy with it.

u/thelosthansen · 3 pointsr/Homebrewing

As for thermometers, I got this one from Amazon and have loved it. Cheap and accurate. Used to have an analog thermometer and it was impossible to get a good reading through the steam of the water/wort

u/francesmcgee · 3 pointsr/Cooking

I guess I could call myself an experienced home cook now and I also would recommend Rachael Ray recipes. A lot of people on reddit seem to hate her because she's not Gordon Ramsey or Alton Brown, but I think that a lot of her recipes are a simple, realistic way to start cooking. Alton Brown, Julia Child, and the like are all great for learning to cook from, but most people don't have the time it takes to cook like them every night. Aim to prepare their recipes once or twice a week, but in the meantime, just gain some experience with the simple stuff.

Definitely get a meat thermometer! I've been using this one for a few years. I've had a few others, and this is the only one that has lasted a while. I used to say that I didn't like meat very much, but when I started using a meat thermometer, I really started to enjoy it. It's a lot better than cutting into it and losing juices, especially since you should let your meat rest for at least 5 minutes after cooking it.

Also, check out this slideshow about the most common cooking mistakes.

u/Mad_Ludvig · 3 pointsr/Homebrewing

I'd recommend a digital thermometer. I have this and it's been great so far. If you're doing extract a thermometer isn't quite as critical, but you'll still want to steep grains and pitch yeast at proper temps.

u/ToadLord · 3 pointsr/ATKGear

ATK has often referenced the fact that the Thermapen is their favorite thermometer - $100


They also tested cheaper models:

From Season 11: Fall Favorites

Inexpensive Instant-Read Thermometers
Testing notes

ThermoWorks Super-Fast Waterproof Pocket Thermometer - $24

> An extra-thin probe that allowed for easy temperature checks, even inserted horizontally into chicken breasts, and relatively fast readout times put this model at the top of the rankings. We also liked the location of the readout screen at the side of the wand (as opposed to the end) and the simplicity of its controls. Its few drawbacks are a low maximum temperature, the fact that it can’t be calibrated (reset when accuracy seems off), and its lack of an automatic shutoff.

  • CDN ProAccurate Quick-Read Thermometer - $16.95

    > Although this bulb-shaped thermometer felt awkward and cheaply made, and testers found it was too easy to hit the small buttons accidentally while gripping the head, it received top marks for speed, accuracy, and temperature range. An automatic shutoff preserved battery life.

u/IonaLee · 3 pointsr/AskCulinary

There's a difference between instant read thermometers and leave in probe thermometers. If there is a plastic/lcd readout directly attached to the metal probe, then no, you cannot leave it in the oven. If the metal probe connects to the readout part via a flexible wire, then yes, it's a leave in probe.

This is an example of a leave-in probe therm:

This is an example of a non-leave in therm:

u/drumofny · 3 pointsr/Cooking

It does depend on how thick it is, whether there is a bone present or not, the cut of steak, how cold the steak was before it hit the pan, etc. There are some basic guide lines you could probably goolgle. I would say to get a digital instant read thermometer and follow a chart on doneness. Eventually you will be able to get good at this by just feeling it and looking at it.

u/chino_brews · 3 pointsr/Homebrewing

This one is a classic, very reliable thermometer for brewing:

u/daksin · 3 pointsr/TheBrewery

We use these guys:

Same accuracy as the thermapens, though not quite as durable, but you can buy five CDNs for the cost of a thermapen. What are you guys doing to these things though? Our head brewer has been using her personal thermapen for five years and it looks brand new.

u/digital_mana · 3 pointsr/slowcooking

Buy yourself a meat thermometer and stop worrying! You'll probably end up cooking meat better than most if you learn to use it.

u/undue-influence · 3 pointsr/Cooking

I don't like cooking boneless, skinless breasts in the oven as they are as you describe, dry or undercooked. I did start using an instant read thermometer to solve the undercooked problem..

But I've used this recipe with great success. I've used it by cutting up the whole chicken and I've used it with just breasts, but ones with skin and bones. And it's come out great - that is moist and done.

I still use the thermometer (this one) to make sure they're done.

Hope this helps...

u/throwaway0109 · 2 pointsr/worldnews

I think they found that 145 was just as safe as 165. The meat is so much more tender/juicy at 145.

IMO I would invest in a thermometer (something like this is fine) then you can figure out where the sweet spot is just by pushing.

u/tMoneyMoney · 2 pointsr/Homebrewing

Just switched to this one and it's been a great cheaper option so far.

u/zerostyle · 2 pointsr/everymanshouldknow

As little as possible. The more crap you have, the more it weighs you down.
That said, every home needs some necessities to get by. For me those generally involve cooking, sleeping, and repairs. I just finished watching Parks & Rec and am in a bit of a Ron Swanson mood.

For the kitchen (all recommended by America's Test Kitchen):

Victorinox 8" Chef's Knife

Victorinox Paring knife

CDN Instant Read Thermometer

Lodge 12" skillet - cheap and will last you forever

Crockpot, 6qt - the one kitchen appliance I'd cheat with. Easy delicious meals. Toss in a cheap cut of meat (chuck roast, etc), salt, pepper, garlic, onions, carrots, whatever. Let it sit for 6-8 hours. Dinner for 3 meals.


I'd probably just pick up a cheap set of craftsman stuff (screwdrivers, hammer, sockets, pliers). Splurge on the ratchet and any power tools you need:

Bahco 3/8" ratchet - same as snapon F80 at 1/2 the price

Other misc. tools that are quite handy:

Magnetic stud finder - in a new place you're going to be hanging pictures, installing shelving, and mounting curtain rods. These are dirt cheap and super convenient.

Multimeter - Flukes will last you for life. If you need to do any electrical work, these are great. If you don't want to splurge up front just borrow them or buy a cheap $15 one at home depot.


Get comfortable pillows and nice sheets. Don't get all caught up in the 1000 thread count crap, it's a hoax. Just get at least 400tc or so, and preferably egyptian or pima cotton. My favorite sheets are actually a super cheapo brand that are 60% cotton 40% polyester. I prefer them because they feel more "smooth and cool" rather than "soft and warm".

Obviously get real furniture: dresser, bed with headboard, etc.


I won't go into too much detail here, but consider cutting the cord (/r/cordcutters).

A cheap Roku3 + netflix + an OTA antenna can go a long way.

If you have a lot of pictures/media/etc, don't forget about backups. I'd look into an inexpensive NAS, or at least a USB harddrive. They are dirt cheap and worth the insurance.


Lastly, don't forget renters or homeowners insurance. If you are renting, you can get rather good coverage for quite cheap. I just paid around $50 for 12 months of coverage on my apartment ($15k coverage, $1k deductible). I shopped around at 5 different places and Amica came out the cheapest by FAR.

Other than that, you don't need much. Buy less crap. Don't buy some $50 automatic electronic wine opener when a $1 wine key will do the job. Same for a can opener.

u/gumbojones1 · 2 pointsr/Homebrewing

I've used this for just about everything. From cooking a steak to brewing beer. It takes a few seconds for it to read, but I think i can afford a few seconds of time. Plus it's waterproof and no moving parts.

u/ABQFlyer · 2 pointsr/Homebrewing

I've used this $15 CDN DTQ450H Thermometer for years.

u/Magic_Flying_Monkey · 2 pointsr/Coffee

I use this thermometer with my Hario kettle. Works great! I lift the lid up a bit, stick it in and it gives an accurate reading in roughly 2 seconds.

u/Cgn38 · 2 pointsr/Homebrewing

You don't need to spend that much for the same level of quality, contact thermometers come in two varieties the typical kitchen thermometers and ones with thermocouples, thermocouples read fast and are very accurate.

I got this one,

reads just as fast as the 100 buck thermopen, is water resistant, and most importantly can be calabrated, (you just put it in a glass of water and ice and hit calibrate) The one I got read within one degree of our slow fragile but very accurate glass alcohol thermometer.

16.22 on amazon free shipping with 35 bucks worth of stuff with 900 plus reviews. also got this one.

gives you two reading from two standard k type thermocouples (you can order many different varieties all just plug in) large lcd display and can be calibrated.

18.67 I have not used the double thermometer yet but im pretty sure it is going to work well, may have to order longer k type sensors the ones that came with it are only one meter.

Hope this helps. Brew on!

u/josephtkach · 2 pointsr/cocktails

It looks ugly, and the thermometer is analog.

I love data and I love the idea of measuring the exact temperature of my drinks when I serve them, but for that I will use an actually good thermometer, such as a thermapen or at least one of these.

Pick a spoon based on its aesthetics and how it feels in your hand. By all means, use science to make your drinks better, but don't clumsily graft science onto art.

u/bluelinebrewing · 2 pointsr/Homebrewing

This is the thermometer that usually comes up in discussions of bang-for-buck value:

There are reasons why chilling quickly is important (protein break for clearer finished beer, reduced risk of infection, DMS concerns if you're doing all-grain), but for the most part, it won't change the way your beer tastes.

The exact same wort fermented with the same yeast at different temperatures will taste different. Depending on the wort and the yeast and the temperatures, it might not be that different, but the typical ale fermentation temperature range is lower than you want to keep your house. Fermentation creates heat, as well, so if your house is at 68, there's a good chance your beer is cranking away at 76 or 78, which is a great way to get something that tastes like rubbing alcohol and banana Laffy Taffy.

I still recommend getting a wort chiller, but the biggest improvement in the quality of your beer will come from controlling fermentation, and the biggest part of that is controlling the temperature.

u/gullibleani · 2 pointsr/MealPrepSunday

Sheet Pan Suppers are pretty fool proof. This is one of my favorites.

If you're concerned about over or under cooking food get yourself a digital thermometer. This one is great and fairly inexpensive. CDN DTQ450X Digital ProAccurate Instant-Read Thermometer-NSF Certified

Also, google "beginner cooking skills". I'm sure there's tons of info. Cooking is a skill and you're not going to start out great. Even Julia Child was a terrible cook when she began.

u/Warqer · 2 pointsr/Breadit

Lots of exotic flours I have only been able to find in grain form, so this would be useful for that. I've also heard that freshly ground flour is supposed to taste amazing, but I can't personally vouch for that.

What does your mom have now? If she doesn't have an electronic scale definitely get one of those.[This one is good.] ( I don't know what kind of bread she is baking, but a banneton would be nice if she doesn't have one, they are good for the 'rustic' breads you see here. A good electric thermometer is another one, I like this one. If she isn't baking in a loaf pan or dutch oven, a baking steel or baking stone are useful.

u/Backstop · 2 pointsr/whatisthisthing

Is there a hole down the center? In that case I agree with /u/PuddnheadAZ that it holds a thermometer. Seen here

u/roanders · 2 pointsr/videos is a great way to find actual pasture-raised animals, including chickens.

I bought a deep freezer at Costco (only $100-$200), and buy a dozen or so whole chickens at a time. I learned how to roast them (and bought a good quick-read meat thermometer, and haven't looked back!

u/philthebrewer · 2 pointsr/Homebrewing

sure, you can go pretty expensive or relatively cheap. my brewing partner uses a CDN which I think of as a pretty good buy. it works almost as well as my pricey thermapen, but was 1/4 of the cost.

edit- yo u/homebrewfinds didn't you have a good one on the site recently?

u/skunk_funk · 2 pointsr/Homebrewing

Been using that for a year, it's accurate and works great. If it breaks, I can buy several more before getting to the price of a thermapen.

u/brendanmc6 · 2 pointsr/Homebrewing

Based on my setup, you need;

Decent thermometer

Auto Siphon & tubing


wine/beer thief

carboy or bucket for fermenting + rubber stopper & blowoff tube

bottling bucket w/ spigot

bottling wand

bottle capper + bottles & caps

I recommend 10 gallon kettle, I regret getting only 8 gal.

mesh brew bag sized to fit your kettle. Useful for both BIAB and batch sparge brewing.

Optional but very useful;

10 gallon mash tun (square or round cooler + steel braid/false bottom + brass valve) I regret only getting a 5 gallon. Easy home depot built.

DIY stirplate using adjustable computer fan + magnets + stir bar and a flask (I pull it off with a 1 gallon glass jug)


Fermentation chamber with temp controller!

u/michaelthe · 2 pointsr/Cooking

Instant Read Thermometer's cost under $20 on amazon. I have the second one, the CDN DTQ450X ProAccurate Quick-Read Thermometer. $17.99 currently.

It's a thin little stick and reads really quick. Just jab it into the center of the meat when you want a reading, then go back to cooking (take the thermometer out!) and check again if it's not done.Small enough that a few jabs wont affect the meat.

I use this for bloody everything. Even frozen corndogs... I don't want to bite in and find a frozen or chilly center.

u/DrUsual · 2 pointsr/Random_Acts_Of_Amazon

Did someone say STEAK???

My favorite steak is made about medium, on the grill behind my house, with shrimp grilling below it. Preferably on a Texian fall day, about 80F, perfect weather to chip golf balls into a bucket in the yard while the steak cooks.

Who would I invite? Geez...there are about three hundred people on here that I'd want to enjoy a steak with. I'll pick three.

/u/NeverPostsJustLurks is invited, because every time we talk we find some other common interest. I imagine he'd hang out by the grill and by the time the steak was done we'd have drawn up plans for a pergola or build a compost tumbler or something.

/u/Stefanienee, because she's one of those rare appreciators of fine music who wouldn't find it odd that the soundtrack to Saturday Night Fever is blasting from my house while steak cooks. Yes, I'm secure in my masculinity, and grilling steak.

/u/rubenick. Rubenick MUST visit my back yard, preferably with his bow. I consider a Texas tradition to shoot something while grilling. (Or while frying a turkey.) We can't shoot the guns in my backyard, but there's enough space for us to target shoot some archery.

Edit: forgot the raffle phrase and the link. You got me thinking about steak.

No soup for you!

And check out my [meat thermometer!] ( (Oh, that one never gets old...)

u/iamkevski · 2 pointsr/Homebrewing

I have one of those classic pot clip thermometers which I leave in the brew pot, and then I also have a quick-read thermometer which is excellent to get very quick, accurate readings. I use them both - the turkey fryer thermometer is not always precise enough for steeping, etc.

[edit] - obviously the other thermometers listed here with separate probes are nicer and way more accurate, but I wasn't willing to jump up to taht price range. If you are, go for those!

u/4Corners2Rise · 2 pointsr/Cooking

I use this one for brewing and cooking. It is a great all purpose thermometer at a great price. It has a very fast response time too.

CDN DTQ450X Digital ProAccurate Quick-Read Thermometer-NSF Certified

u/DianeBcurious · 2 pointsr/instantpot

You can cook very small portions of most anything in an Instant Pot (especially if using the PiP method for anything liquidy, etc).
Or you can cook larger portions, then just refrigerate or freeze the part you don't eat for nights you don't want to cook or not whole meals.

Cooking PiP (pot in pot, pan in pot) usually means you'd put water in the bottom of the inner pot (usually 1 c or so), then put in a wire rack (or make your own risers) in the pot, and finally put the food in a bowl or on a plate, etc, on top of the rack so it will pressure cook only up in the steam area.

I cook single chicken thighs that way all the time, sometimes adding a bit of salsa or other seasoning, wet or dry, on the chicken.
As long as the walls of the PiP container aren't too tall or too thick, the same pressure time will be used as for one or more thighs put in the bottom of the inner pot (15 min or so, depending on thickness + NR), as long as they're not significantly overlapped.
Cooking PiP also means things like tomato sauce, etc, that would otherwise get hard and prevent pressure cooking on the bottom of the inner pot, are totally fine since they're not down there.

I might put a bit of loose foil or parchment, etc, on the top of the food or container to keep out any moisture that condenses on the underside of the lid and drips down, but often not necessary. If covered too tightly or completely, time would need to be increased.

For a single potato or yam, etc, I'd just put it on top of the rack with the water underneath, and pressure cook it that way.
Many things can be put directly on the bottom of the inner pot too and don't need to be elevated out of the water below, and sometimes that just depends on the diameter of the inner pot being used so the food wouldn't burn, etc.

Many things can be cooked at the same time too. If they don't use the same cooking time, one can be wrapped or enclosed while the other isn't or one can be sliced/cut into thinner pieces, to get the times closer to the same.

If eating meats, you'll definitely either want to buy an instant read thermometer to check interior temps after pressure cooking, or just cut into something like chicken to make sure all the juices run clear, especially before you get used to the regular times/etc for each type of meat (and for the thickness it is...and longer if pieces of meat have been "stacked" on each other effectively making them thicker). This is the one I have, but others will also work:

u/gestalt162 · 1 pointr/Homebrewing

I use the CDN DTQ450X, which /u/homebrewfinds is also a big fan of.

u/geeyoupee · 1 pointr/Homebrewing

After seaching on homebrewtalk, it seems that this may be a good alternative. Although it won't be as quick or as accurate.

I can't find how accurate it is which seems fishy. Even their site doesn't state it.

u/DrGonzo65 · 1 pointr/Homebrewing

This is the digital one I use. I read a number of reviews that claimed that it is almost as fast and just as accurate as the Thermapen, so I gave it a try.

The floating ones are slow, but when you leave it in the mash and check it a few times throughout, the speed to read doesn't matter. The digital and floating match up within a degree.

u/Agentreddit · 1 pointr/Homebrewing

Get this:

I use it allll the time. Even the thermapen is tested against it and it comes in close. Check out the test.


u/wood_and_nails · 1 pointr/Homebrewing

This one from CDN is always recommended. I bought it and have had no issues so far.

u/stefanica · 1 pointr/KitchenConfidential

I've been using this (almost instant) cheap ($20) thermometer for years at home and have been extremely pleased. They take a beating, too, having been sent through the dishwasher by mistake, dropped on tile, left out on the grill for three days in the rain, you name it.

Meat temps still perfect, and I use it to gauge deep frying and candy making as well. Great bang for the buck.

u/Praesil · 1 pointr/Homebrewing

You know, I've had two probe thermometers, and the probes failed in both of them.

[This little guy] ( has been rock solid.

u/somecallmejrush · 1 pointr/Homebrewing
u/Lumumba · 1 pointr/aquaponics

I use the API freshwater master test kit for all my testing needs and this thermometer.

For the hydroton "crib" I just meant that I dug a hole about 4" deep and filled it with just hydroton, and put 2/3rds of the plant in it. Assuming hydroton is the ideal medium for root development, I wanted the plant to have the highest ratio of it as they are starting out.

u/von_Barbarian · 1 pointr/Homebrewing

For those on a budget this CDN Probe Thermometer is not a bad purchase. I picked one up for under 20 bucks and it reads in about 2 seconds. They are also available on eBay if you're into that.

u/monkeyman80 · 1 pointr/WTF

the ones with the leave in probes aren't as accurate. its convenient for alerts but that should just be used as a rough estimate.

the best are the thermometers with the temperature sensor located in the tip and somewhat fast read time. this is what the pro's use:

but for casual use somethign like this works fine:

u/superspak · 1 pointr/Homebrewing

In preparation for today I purchased this a while back, because Donosborn off YT recommended it.

Pro Accurate

I used a crappy walmart digital for my extract batches which worked well enough to get steeping temps around where they needed to be. I knew I needed to step it up because mash temps can be so critical, and a few degrees is all the difference. I calibrated it in 3/1 ice water and it works really well. Definitely worth the money. Now all I need is a refractometer.

u/velvetjones01 · 1 pointr/AskCulinary

It's some crappy one from target. I had one of these, it's what they use in restaurants and I liked it. I'll buy another when the crappy target one dies.

u/ok-milk · 1 pointr/Cooking

My next thermometer will be a thermapen. But what I use now works great, albeit a bit more slowly than the $70+ TP. The CDN got good marks from Cooks Illustrated - I like that you can calibrate it, but I have not needed to. It has stood up to several years of regular use, being dropped, splashed, etc.

u/jtonzi · 1 pointr/Homebrewing

CDN DTQ450X. Quick read, cheap, and accurate (as far as I can tell).

u/Mysecretpassphrase · 1 pointr/AskMen

Aside from the meat thermometer that you don't like, there is no more accurate, predictable, and consistent method. Your grill is not always the same temp, especially if you are cooking outdoors. Timing doesn't produce reliable results.

u/Morat242 · 1 pointr/AskMen

As the others said, yeah.

Couple things to keep in mind:

  1. Cast iron is crap at conducting heat. If you try cooking steaks without thoroughly preheating the pan, you are going to get hot spots over where the burner ring is, but the rest of the pan won't be hot enough to get a good sear. Put a drop of water in the pan, if it sizzles and disappears in about a second, you're good.

    The upside is that cast iron is great at retaining heat, so popping a big cold steak in it won't cool it off too much. This really gives that good sear.

  2. I tend to disagree about leaving it alone, I do the regular flip + baste method, which tends to be faster and more even. Though the one flip method can absolutely make great steak.

  3. Temp, temp, temp. It is so much easier to cook to the right doneness with a good instant-read thermometer. If you're dedicated, yes, the $80 Thermapen really is great, but this $15 one is fine.
u/pricelessbrew · 1 pointr/Homebrewing

Going to disagree with u/eman14

The two best regarded thermometers are those from thermoworks (thermapen, rt600c, and 301wa) , and this guy right here.

u/metanoia29 · 1 pointr/EatCheapAndHealthy

This thermometer has been serving me well for years now. Originally got it for homebrewing but mostly use it in the kitchen now. Most of the time you can tell how done a piece of meat is by touching once you've been cooking for some time, though sometimes you want to be sure.

u/lordofthefart · 1 pointr/Homebrewing

Well now you know to never use a glass thermometer again.

A lot of people on the brew forums like the cdn probe thermometer.

I got this one at target for $20 and it's my preferred one. Reads the same as the cdn but I can I leave the probe in the wort.

u/juiceguy · 1 pointr/Juicing

Good idea. Also, investing in a cheap digital thermometer wouldn't hurt.

u/SarcasticOptimist · 1 pointr/tea

If you are patient, there's stuff from China.

This infuser is $2. It looks like my FORLife one. I'm sure you have a mug, and they're cheap & decent (bone china & porcelain) in Ikea or a restaurant supply store. If your kettle is not temperature variable, grab a digital thermometer. I personally splurged on Thermoworks Chefalarm since it'll also ring if it's below a certain temperature and should last a lifetime. If you want to go cheap, this one is NSF certified and will be quick reading.

A scale is optional...this jewelry one is under $4.

Try a ripe puerh, since it can be brewed repeatedly.

u/EchoesOfSanity · 1 pointr/Paleo

To answer your question about frozen meats, my experience has been that pre-cooked frozen meat is of a lesser quality. It is usually chicken with a bunch of preservatives and water added to the meat. It may be more expensive too because of the extra process steps involved. It may be convienent, but I would recommend cooking your own meat in big batches and then refrigerating that for leftovers throughout the week. You can freeze too if you think you will want to save it longer than four or five days. Since you are busy, I would suggest baking roasts or using a crock pot. These you can cook throughout the day and don't need to be baby-sat so you can check on them once in awhile during homework breaks. Get a thermometer; here is the one I use. You can find charts for minimum cooking temps easily online.

u/breddy · 1 pointr/Coffee

Thermoworks is the winner every time but I’ve had this one for a few years and it’s been great:

CDN DTQ450X Digital ProAccurate Instant-Read Thermometer-NSF Certified

u/ellamental78 · 0 pointsr/AskCulinary

Good on you! My first thoughts in thinking of your budget is a decent food processor, which should be in the $20-$30 range. If she's already got knives, maybe a couple of nice cutting boards. Also, you can never have too many wooden spoons, ;) Seriously though, just look for a pack of bamboo ones, and she will not be disappointed. I recommend a good [meat thermometer]( ProAccurate-Quick-Read- Thermometer/dp/B0021AEAG2/ref=sr_1_2/188-1708874-0568330?s=kitchen&ie=UTF8&qid=1381121596&sr=1-2)
As far as herbs and spices go, get her some saffron and vanilla beans. Look into some different spice blends too, according to your own tastes. I hope I helped.
As a wife myself, those are what I would like in my own stocking! Good luck to you!

u/numeralCow · 0 pointsr/AskCulinary

I believe the Thermapen is the gold standard for a normal instant digital meat thermometer but it's about $90. I bought a $15 CDN thermometer and its been great. My first one went haywire and they replaced it for free with a three year warranty.

u/scep12 · -7 pointsr/Cooking

... which leaves you with chicken that tastes like saltwater instead of chicken. A better tip would be - get a $17 thermometer and don't overcook them.