Reddit reviews Comark PDT300 Waterproof Chefs Instant Read Thermometer for The Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing and Coffee, Blue
We found 9 Reddit comments about Comark PDT300 Waterproof Chefs Instant Read Thermometer for The Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing and Coffee, Blue. Here are the top ones, ranked by their Reddit score.
Temperature Range -50°C to +150°C / -58°F to +302°FThin Tip Probe 1 5mmAccurate to 1C ( 2F)Waterproof and Field Calibratable°F/°C Switchable
I have a blue comark that reads fast, and is ~8 years old
Edit: link. https://www.amazon.com/Comark-Instruments-PDT300-Waterproof-Thermometer/dp/B001U59MDA/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1482933250&sr=1-1&keywords=Comark
For what it's worth you can't go wrong with anything from Thermoworks and if you're worried about fakes you can just buy from them directly. Thermopen, Thermopop, ChefAlarm... all great products.
Another option is this Comark which I used for several years before upgrading to a Thermapen. When I worked in the food service industry this is what we all had.
Professional chef here. This is the only one I swear by (and other chefs I have known swear by):
Comark Instruments | PDT300 | Waterproof Pocket Digital Thermometer https://www.amazon.com/dp/B001U59MDA/ref=cm_sw_r_cp_api_n0w4ybTHH2APF
There are the thermapens that are $100+, which are supposedly quite durable and nice. However, I wouldn't want something that bulky or expensive to ruin.
If you like it medium well, I'd dial the heat down from medium-high (75% strength) to medium (half strength). and once you get the sear on each side, just keep flipping so both sides cook equally. Also, use a thermometer, especially if you're still learning consistency. I use this one. The more you use a thermometer, you'll eventually get to a point where you don't need to rely on a thermometer anymore (though I use mine every now and then as a security blanket)
This was in between medium and medium rare.
Like everyone else is saying, you don't need much to start out. A solid starters kit would include: a good 10" chef's knife (like the 10'' wusthof grand prix chef's knife emehey mentioned), a paring/utility knife ( I use these kuhn rikon ones cuz they're cheap and come with a sheath. I have one of these riding around in my pocket all shift), a serrated blade, good comfortable non-slip shoes ( I've used everything from Danskos to Crocs; I like Crocs the best), a fine-tipped digital thermometer (I like these), a honing steel, and maybe a roll to keep it all in. Also a small notebook and a supply of sharpies and ballpoint pens. I wouldn't spend more than about $300 on all this stuff.
Later on you'll want to start getting your own tools like peelers, microplane, additional knives, etc. but your kitchen will probably have this stuff available, so save the rest of that money to buy these things once you're a bit more familiar with what types of tools you prefer.
Buy a small one, at walmart, for like 30-40 bucks. Use it outside. More expensive fryers are mostly for aesthetics and in my experience dont fry any better. You might however like name brand stuff that has your favorite "Kitchen aid" logo that you would like to match to the rest of your kitchen. If this is you, then spend the extra money if you want. I personally just want bang for the buck, and i don't leave my fryer out on my counter as a showpiece or anything. Others might tell you im full of shit and their $80 or $150 dollar fryer is much better, which is fine but unless you plan on frying a ton of stuff, and you need a ton of room to fry large batches of stuff, a small reasonably priced fryer will do just fine if you maintain it well and keep it clean. Here are some examples:
Reason? Well, a small fryer lets you fry in small batches. Unless you have a large family and need to fry a ton of stuff, this is the way to go. Sure, you might have larger temperature changes due to the size ( when you drop food in it drops the temp sometimes complicating or even ruining your cooking ) but the small size lets you change the oil easier, clean it easier, and store it easier.
Because lets face it, hopefully your not planning on eating a TON of fried food. Sometimes making some cheese sticks, jalapenos, mushrooms, french fries, wings, etc is great, but it shouldn't be a majority of your eating experience. Unless you don't care about personal health.
ProTip: use it outside. Reasoning: Your house will smell like a french fry. Plus, grease flies out of the fryer and gets on everything, and it will get on everything in your house. The stench will permeate your couch, carpets, clothes, and more. You will leave home to go to work, run errands, etc... and you'll come home to that nice, greasy egg roll smell as you open the front door.
Its not pleasant. I learned this, and started frying outside. I also got a small fryer that had great reviews and wasn't super expensive. The parts, except the heating element, are all dishwasher safe. Also you will save money by not buying, or buying INTO, the whole sealed fryer with carbon filter blah blah blah. If you plan on keeping a fryer that features that indoors, it'll still smell. You still have to open the fryer at some point while cooking, which again, makes your house smell. And I HATE that smell in my home. Ive had a $120 dollar fryer and it performed just like my $30 dollar model, just looked super snazzy which i don't give a flying f** about since its not a counter-top item that gets daily use in my household.
My .02 anyways. I hate the house smelling like a french fry, and a small fryer is easy to store in your garage, easy to clean and operate. Plus i have a small 2 year old daughter and since i only use it outside on the porch, shes never around it which minimizes any injuries ( that could be catastrophic... grease burns / fires are serious biz )
At the end of the day, a fryer is a simple device. Heating Element, temp knobs, bucket for grease, and a basket with a lid. There are more expensive options, but your paying for brand name, looks, and you might want to drop 75-100 bucks for one that has a digital readout that can* be more accurate.
I myself have a digital thermometer in my kitchen i use for steaks and such ( any good cook should have one imho ) but it also helps me verify temp. With that said, i have i think the $30 dollar model i posted and its temp control is spot on. If you do want a digital one, i personally would just get a non digital one, then invest in a thermometer since you can use it for SO many things, including your new deep fryer. I also have a "laser thermometer" that works as well and can be used again for many many things in your home.
http://www.amazon.com/Comark-Instrument-Digital-Thermometer-Accuracy/dp/B001U59MDA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1418957150&sr=1-1&keywords=comark+PDT300
I have both styles of thermometers, and i use my pen style a lot ( its like the bottom one, but mine is white and i got it at a local grocery store for about 10 bucks... has a hold button but is pretty much the same deal )
Hope I helped you. Good luck and be safe!
And you don’t have to go crazy on a thermometer. I’ve had this for about a decade and it’s worked perfectly. Replaced the battery once so far. It’s the same ones all of the chefs use at my companies cafeteria.
I use two different ones when i am smoking meat.
Maverick Remote Thermometer to measure the temperature at the cooking grate level. It also has a probe you can leave in your meat (or whatever you are smoking) to give you an idea of what its temp is at any moment. Is wireless so that i don't have to be right beside the smoking chamber to check on my cooking process. i've had it for a number of years and it has worked well for me.
I also use a Digital Thermometer so that i can probe the item being smoked in order to get fast readings in multiple locations to ensure i've gotten to the desired temp. This one registers temps accurately in about 4-5 seconds, which is fast enough for me.
get a digital instant read thermometer, read up on temps for your proteins, never overcook anything again. http://www.amazon.com/Comark-Instrument-Digital-Thermometer-Accuracy/dp/B001U59MDA/ref=sr_1_5?ie=UTF8&qid=1421866650&sr=8-5&keywords=instant+read+thermometer+blue
in the kitchen I work in this is the standard, we all have one and swear by them.