Reddit reviews Habor 022 Meat Thermometer, Instant Read Thermometer Digital Cooking Thermometer, Candy Thermometer with Super Long Probe for Kitchen BBQ Grill Smoker Meat Oil Milk Yogurt Temperature

We found 6 Reddit comments about Habor 022 Meat Thermometer, Instant Read Thermometer Digital Cooking Thermometer, Candy Thermometer with Super Long Probe for Kitchen BBQ Grill Smoker Meat Oil Milk Yogurt Temperature. Here are the top ones, ranked by their Reddit score.

Habor 022 Meat Thermometer, Instant Read Thermometer Digital Cooking Thermometer, Candy Thermometer with Super Long Probe for Kitchen BBQ Grill Smoker Meat Oil Milk Yogurt Temperature

INSTANT READ & ACCURATE: 4-6 seconds ultra fast response time with accuracy of ±1℃, takes out the guesswork and eliminate overdone or undercooked food, ensuring you get the best flavour.SUPER LONG PROBE: No more Hands' Burning, This 4. 7"(Probe) digital meat thermometer can detect the core temp of meat; perfect for huge turkey, chicken, bread making, jam making, chocolate making, barbecue, hot water, hot milk, and even bath water.EASY TO USE: Simply insert probe into your food or liquid and get the temp; this kitchen meat thermometer with protective sheath is easy to carry or store; 10 minutes auto-shut off function Extends your battery life (Battery included; please remove the battery insulation film before the first use).IMPORTANT NOTES: The temp Range is -58℉ to 572℉, in order to extend service life of the food thermometer, please remove the thermometer when you finish reading temp. 【Never leave this food temperature probe in high temp environment such as closed oven, frying pan, grill and etc.】RETAIL PACKAGE: 1×user Manual; 1×meat temperature guide; 1×3 years and friendly customer service.

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6 Reddit comments about Habor 022 Meat Thermometer, Instant Read Thermometer Digital Cooking Thermometer, Candy Thermometer with Super Long Probe for Kitchen BBQ Grill Smoker Meat Oil Milk Yogurt Temperature:

u/faultlessjoint · 6 pointsr/AskCulinary

Meat thermometer is the one of the most useful kitchen tools you can buy. Even with a good bit of experience it is very difficult to judge proper doneness. It will drastically improve you meat cooking ability quickly.

This one is only $9 on amazon: https://www.amazon.com/gp/aw/d/B01LKRHW3E/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1521824020&amp;sr=1-1&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;dpPl=1&amp;dpID=41xjG9bAtBL&amp;ref=plSrch

And if that's too expensive this one is only $4.50 from Walmart: https://www.walmart.com/ip/ThermoPro-TP02S-5-Second-Instant-Read-Digital-Food-Meat-Cooking-Thermometer-with-Probe-for-Kitchen-Grill-Oven-BBQ-and-Smoker-Stainless-Steel-Finish/107434248

u/technocal · 5 pointsr/meat

https://www.amazon.com/Habor-Thermometer-Instant-Digital-Temperature/dp/B01LKRHW3E/ref=sr_1_3?keywords=meat+thermometer&qid=1558649235&s=gateway&sr=8-3

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Anyone and everyone, buy a thermometer immediately. $10 for perfectly cooked meat and never catching salmonella for the rest of your life. No brainer.

u/getMeSomeDunkin · 2 pointsr/AskMen

https://www.amazon.com/gp/product/B01LKRHW3E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&amp;psc=1

I have this one. It's great. $10 and reads temps within 10 seconds. Totally saves you from over/under cooking meat, and it fits in an apron pocket perfectly.

u/StiltonandPort · 2 pointsr/Breadit

sorry, switched to laptop now so here's the page link without Pinterest

https://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/

Basic No-Knead Bread

Slightly adapted from Jim Lahey’s My Bread

Ingredients

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.

u/iceorrice · 2 pointsr/Breadit

any digital thermometer with a tip like this one will work. Just insert the tip into the dough for a few seconds and it will register correctly.

u/slayerming2 · 1 pointr/steak

Okay thanks a ton for this information. I was wondering if you don’t mind me asking a few questions? I always heard that it’s better to give the steak a good seasoning of kosher salt and black pepper a few days in advance? Was going to cook it on Saturday, so I was thinking seasoning it Wednesday night? Also I’m thinking of going with a bone in ribeye. Not sure if that makes any difference.

When you first place the steak with the baking sheet in the oven, the oven will be already a consistent temperature. But is the baking sheet already heated up, or do you just put it in at the normal temperature with the steak?

Also last simple question… Any meat thermometer you recommend? Bought one a while ago but never used it, and it’s now broken. Not looking for an expensive one, but one that does the job. This one looks okay? https://www.amazon.com/gp/product/B01LKRHW3E/ref=s9_cdeal_hd_bw_b1DOM_i1?pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=merchandised-search-2&amp;pf_rd_r=AB4HN85KZV7BTZB9P9KJ&amp;pf_rd_r=AB4HN85KZV7BTZB9P9KJ&amp;pf_rd_t=101&amp;pf_rd_p=7d3bda98-f586-40e0-854f-3a6f95abb51f&amp;pf_rd_p=7d3bda98-f586-40e0-854f-3a6f95abb51f&amp;pf_rd_i=289810