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]
  (http://www.amazon.com/gp/product/B008M5U1C2/182-6325493-8824318)
  
  
• 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.

This isn't how actual science is done. Go to a university website and pull one of their peer-reviewed scientific papers. There's a specific format you have to follow for ALL of them, and then more specific formats for different branches of science. You need to document with very precise details EVERYTHING you do and use. For example:

"I placed the eT650D thermometer 'A' in the moonlight for ~30.0 min. eT650D thermometer 'B' was placed in the shade for ~30.0 min. After allowing a sufficient time for the thermometers to adjust to the correct temperature and reach approximate thermodynamic equilibrium, readings were taken. The readings for thermometer 'A' were 28.9°C and the readings for thermometer 'B' were 23.5°C. This experiment was repeated 4 more times for precision and the following results were acquired: list of results for 4 separate experiments for both thermometers). From these results, we can conclude that the moonlight affects the ambient temperature by x°C on average. This means that (an explanation of what these results mean is needed).

You will also need, at the very least, VERY detailed diagrams of what your experiment set up was. Preferably you would have high resolution photographs. This is to back up that you have done this experiment according to your claims, and anyone who wanted to could replicate the experiment EXACTLY how you did.

That's an extremely basic overview of what an actual scientific experiment with an accompanying report is. OP has not done much of the report, or proof of his experiment, so we can't replicate it. Since we can't replicate it, we throw it out. And in the scientific community, OP would be shunned for proposing his ideas like this.

For those warning about PH issues and electrolyte imbalances, they are very valid concerns! But I do this daily, sometimes twice, and have for years.. and have never had any problems. Just make sure you're eating well, and maybe drink a gatorade beforehand, and you'll be fine.

Also, noone has ever died from enema'ing with water alone. It doesn't happen unless you take it to an extreme. But colon perforation is a serious concern. You just have to be careful of water pressure, and don't overfill yourself.

Also, I've found that flushing with a water temperature of 120-130F is almost like having a constant orgasm. (Use a food thermometer to check the output water temperature before you put the enema nozzle in you). But you should start at about 100F and work your way up to a safe and comfortable temperature.

Edit: a word.

Edit2: Ouch. Could the downvoters please give me a reason for their disagreement? If you have better information, I'd like to learn; for my sake and the sake of anyone reading this later.

Edit: Dear downvoters: just a simple warning to check your meat before putting it in your mouth.

I love the idea, but I'm not so sure about the inside of that second (top layer) burger.

http://i.imgur.com/xhXKH.jpg

An instant thermometer like this can really come in handy for food experiments.... you know, so they don't kill you.

http://www.amazon.com/Taylor-Classic-Instant-Read-Pocket-Thermometer/dp/B00004XSC4

Hamburgers should reach an internal temperature of 160.

http://www.fsis.usda.gov/is_it_done_yet/

It's not fancy.

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.

Aside from the reduction in convection, blinds will also cut down on radiation heat transfer.

If you want to test the total effect you can buy a cheap IR thermometer and stand outside the house to check the window temperature. Do two different windows in the same room (open vs closed). You'll 'see' more IR leaking out of an open window than one with closed blinds.

Here's an example of a thermal image of a window with blinds open vs closed. The open window (black side) is losing a LOT more heat. Full page link for details.

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 http://www.amazon.com/gp/aw/d/B0021AEAG2?pc_redir=1408766971&robot_redir=1

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.

Sure!

This is the popcorn popper I'm using to roast (not pictured)

This is the Sweet Maria's sampler pack (4 lbs of green coffee for roasting). Mine specifically came with these four coffees:

• Java Kopi Sunda
  
  
• Sumatra Toba Batak Peaberry
  
  
• Ethiopia Sidama Deri Kochoha
  
  
• Colombia "Dos Payasos de Tolima"
  
  Now on to the equipment:
  
  
  Bonavita BV3825ST 1-Liter Stovetop Kettle
  
  American Weigh Black Blade Digital Pocket Scale, 1000 by 0.1 G
  
  Taylor Classic Instant-Read Pocket Thermometer
  
  Chemex Coffee Maker 8 Cup Classic
  
  Chemex Coffee Filters - 100 Chemex Bonded Unbleached Filter Squares FSU-100
  
  Hario MSS-1B Mini Mill Slim Coffee Grinder
  
  
  I also have a bodum french press and an aeropress. The scale is big enough to measure coffee, but not big enough to brew on, so keep that in mind if you are thinking about getting one, but it was pretty cheap and I don't mind pre-measuring the coffee and water rather than doing it while i brew. I also have already had some issues with the thermometer head rotating, throwing off the measurement, but it's not really a huge deal because it's easy to rotate it back and I usually just bring water to a boil and then let it drop 10 degrees regardless of what the temp actually says. Overall, loving all my new goodies!

http://www.amazon.com/Raytek-MT6-Non-contact-MiniTemp-Thermometer/dp/B000O80B5M

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: http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2

Also: http://www.amazon.com/s/ref=nb_sb_ss_sc_0_11?url=search-alias%3Dgarden&field-keywords=chainmail%20scrubber 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.

I agree with most of this.

The part I would question would be the Cooling due to extra surface area and conductivity. I think this part plays a much greater role than you visualize. You specify that in lab conditions you would "control temp and humidity of ambient air as well as any currents passing over the cup". The air currents are the key element. The heat rising from the tea would create an air current passing directly by the exposed end of the spoon creating the same effect as a heat sink. Cool air rising past the edge of the cup would draw the heat from the spoon.

I think this would easily be a measurable difference outside the lab.

Edit: Marginally scientific results from home experiment. Placing here so it doesn't get buried below.

First the how:

• I ended up using a Instant Meat Thermometer like This
  
• The maximum temperature of the water reading was about 195 deg F
  
• I used 2 Identical China tea cups 6 oz size
  
• I pre-heated the cups
  
• I pre-heated the spoons
  
• I measured the water before placing in cup
  
• I ran 4 trials with no spoon to establish the baseline (twice with each cup)
  
• I ran 4 trials with the spoon to observe any differences
  
• I ran 1 trial incorrectly IMO, with the spoon but I will include the data regardless.
  
• My son ran the stop watch, I called the stops, blind testing.
  
• After measuring and placing the water in the cup I would start the timer when the temp lowered to 190 deg F
  
• First interval at 180 deg F
  
• Second interval at 170 deg F
  
• Final interval at 160 deg F
  
  Due to some measuring inaccuracies I did not feel that I could address the difference between a hot spoon and a cold one as the difference was early and changes early on were much harder to control.
  
  The results should be considered accurate to +/- 5 seconds
  
  Results: No Spoon
  
  1 - 1:19, 3:02, 4:58
  
  2 - 1:17, 2:53, 4:53
  
  3 - 1:21, 2:53, 4:54
  
  4 - 1:20, 2:56, 4:56
  
  Results: With Spoon
  
  1 - 1:26, 3:06, 5:00 *** (I made the mistake of preheating the entire spoon, instead of just the part in the water)
  
  2 - 1:22, 2:49, 4:43
  
  3 - 1:15, 2:52, 4:40
  
  4 - 1:20, 2:52, 4:52
  
  5 - 1:18, 2:50, 4:50
  
  Conclusion???
  
  To my untrained eye, the data appears to be fairly consistant over the first 2 intervals with or without the spoon. The final interval however seems to show a tendancy to be quicker with the spoon. Even including the mistake, the average without the spoon is 4:54.750 vs the average with the spoon being 4:49:00. Not including the mistake, the average with the spoon lowers to 4:46.250
  
  I call that a measurable difference.

TL;DR pretty tricky to boil consistently by guessing; thermometers are cheap

The long answer is that there isn't a good way to get uniform temperature unless you always boil the same volume of water, set the range to the same setting, and pull the kettle off at the same time, each and every time.

As an FYI, most bodegas, supermarkets, and certainly kitchen stores will have simple meat thermometers for less than $5. Here's one on Amazon for less than $10.

I boil, put in a cup, and wait for the thermometer to indicate the water is at the proper temp. Doesn't take very long, isn't very expensive, and is much more consistent.

I use this one, it's pretty good.

Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link

Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

RECIPE: KETO MARSHMALLOWS USING ALLULOSE

(NO SUGAR, LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours

INGREDIENTS

• 1 1/4 Cup Water, divided
  
• 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  
• 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  
• 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  
• 1/4 tsp Fine Sea Salt
  
• Optional food coloring if you want colored marshmallows
  
  

  INSTRUCTIONS
  

  
  

• Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  
• Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  
• In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  
• Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  
• If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  
• Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  
• Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  
• Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  
• Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.
  
  Recipe Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

When you're learning how it's done be sure to have a probe thermometer.

First, take the meat out of the fridge for about an hour so it comes up to room temperature. If you don't do this, you will find it difficult to get a nice medium rare steak without overcooking the outside and first cm or so of the inside of the meat.

Salt and pepper it generously.

Have your grill or skillet rip roaring hot. Highest heat you have available. Place meat to skillet or grill and LEAVE IT ALONE for a few minutes. Turn it once. Wait a few minutes, leaving it alone. Remove from grill or skillet and take its temperature. Refer to this guide for desired doneness based on temperature.

You'll want to remove it from heat about 5-10 degrees short of desired doneness. Place your meat on a warmed plate and leave it alone for 10 minutes to rest. If you cut in to it too soon, the juices will all run out and you'll have dry meat.

Once rested, pig out.

For checking the temp of the machine water, Get a durable quick read digital, like CDN.

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 https://www.amazon.com/CDN-DTQ450X-Thin-Tip-Thermometer/dp/B0021AEAG2?keywords=cdn+thermometer&qid=1537113187&sr=8-3&ref=mp_s_a_1_3
   
   
   
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.

Forget the stop watch. Get yourself a good thermometer. This one http://www.amazon.com/gp/aw/d/B0021AEAG2?cache=5d1e5c0c4c68e20ef8478543341af466&pi=SY200_QL40&qid=1405258313&sr=8-1#ref=mp_s_a_1_1. Time is not reliable.

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?

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.

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

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: http://www.amazon.com/dp/B0021AEAG2

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.

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

Examples:

• 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)

Sigh

As wee0x1b said, you're cooking it at too high of a temperature. I recommend getting 2 barbecue thermometers. Stick one probe in the meat to read the core meat temp. and just put the other on the grill somewhere to take the air temp.

They have a steam thermometer.

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.

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.

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

I use this one.

A lot of people also like this one.

But I'm thinking of getting this one because it has a temperature alarm.

6.5gal plastic fermentor - $17.88 (Don't bother with glass fermentors!)

6.5gal Bottling Bucket - $18.81

Hydrometer - $12.99

3 3-piece airlocks - $5.00 - trust me, they'll break.

stopper not needed with plastic fermentor

Bottle filler - $5.09

10 ft 3/8th inch tubing - $10.99

Auto siphon - $8.76

don't need a bottle brush with plastic fermentor

144 bottle caps - $5.78

Use any pure sugar for priming - just calculate it right. I use cane sugar without issue.

Wing bottle capper - $15.48

Dial thermometer not really needed if you're slapping on an adhesive one, but definitely get this for a hot liquor tun if you're doing that.

Wine thief - $11.20

I never used a funnel or fermentor brush - you can use anything to clean but I suggest Oxyclean rinses

32oz Star San - $20.70

Adhesive Thermometer - $4.84

Total Cost: $137.52. Not ridiculous savings BUT you get 32oz of star san instead of 4oz of io-star which will last you years and sanitizer is expensive. You get a plastic fermentor instead of glass which is so much easier to clean and keep light out. Glass carboys are good for aging and aging is good for wine or special beers. Focus on simple ales that don't require it first.

The real savings come when you do all grain and make your own equipment. You can save $137 alone if you buy a big stainless steel pot and slap on a dial thermometer with a ball valve.

Any cooking thermometer should be just fine.
Like this one:
Taylor Classic Instant-Read Pocket Thermometer
http://amzn.com/B00004XSC4

Btw, I have the bonavita variable temp kettle and it's awesome. Just sayin.

I've used one of these for years, I love it. Some jackets have a big enough sleeve pocket for it to fit in

Exact center is easy enough to tell with a fast/quick read quality probe with a sensor near the tip.

http://www.amazon.com/Cooper-Atkins-DPP400W-0-8-Thermometer-Waterproof-Temperature/dp/B000LDE0QQ/ref=sr_1_38?s=kitchen&ie=UTF8&qid=1451799365&sr=1-38

Figuring out where the center is a bit of guess work to be fair but lining it up and going through to the coldest part is what I find works for me. Or during a rush going part way through close enough to center

Could always stick the probe in and set an alarm for when it's done to the temp.

Nope! The ones I have purchased at Target/Walmart have all been crap. I now use this one. It works well, but has a relatively short probe and doesn't attach really. It is water resistant though, so that is a plus.

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.

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...

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

There is zero evidence that you have to actively maintain temperature for your standard single infusion mash. It's yet another way that homebrewers make things more complicated than they have to be.

If you're the type who needs to stress about things, then insulate your kettle --or-- pre-heat the oven to 170-180°F, turn it off, and stick your kettle in the oven.

> I only have a crappy stick thermometer

Yeah, you're probably going to want to spend the $8-$13 needed to get a decent handheld digital thermo

We use these guys:
https://www.amazon.com/CDN-DTQ450X-Thin-Tip-Thermometer/dp/B0021AEAG2

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.

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.

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:

http://www.amazon.com/Polder-Digital--Oven-Thermometer-Graphite/dp/B000P6FLOY/

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

http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2

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

TIE FOR FIRST
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.
  
  

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.

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.

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

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.

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.

https://smile.amazon.com/gp/product/B0021AEAG2/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

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.

Cheap: https://amzn.com/B0021AEAG2

Not so cheap: Thermapen

This is pretty much what you'd want: http://www.amazon.com/Fermometer-FMT_FERMOMETER-Adhesive-Strip-Thermometer/dp/B004B4TS1S

Tape it to the fermenter. Read temp. Success!

For twenty dollars you don't have to guess.

http://www.amazon.com/BAFX-Products-TM-Infrared-Thermometer/dp/B006V4WNYU/ref=pd_sim_sbs_k_3?ie=UTF8&refRID=0ZEPPDSVYSH2Q5NPVKKM

I suspect your gf wants to measure the internal body temperature, like a fever thermometer.

The problem is that the temperature at the skin surface is lower than the internals of the body. That is te reason you always measure body temperature in a cavity, like the mouth, ear, ass or armpits. Even with modern infrared, contact-less fever thermometers you measure in one of those places because the skin temperature is not the same as the body temperature.

There are plenty of infrared thermometers who can measure temperature at a distance. The only drawback is precision, you may be a couple of °C off. The IR sensor from Sparkfun mentioned measure exactly the same way, but it has a precision of °0.5C, noot good enough for medical measurements.

This. I had a thermapen for years until it died and replaced it with the $15 Amazon one; works just as well.

Edit: to clarify, I replaced it with the pen-style thermometer. The IR ones are great too, but can only check surface temp.

1. Weber Kettle - $165 on Amazon (The one without the ashcatcher is cheaper, but the ashcatcher is worth it...especially for a newbie)
   
   
2. Chimney Starter - $20 bucks or less
   
   
3. Box of weber starter cubes - $4
   
   
4. Inexpensive Digital Meat Thermometer - $20 bucks or so
   
   This puts you just over your 200 dollar budget, but the Thermometer is a must especially for a grilling novice. Having a thermometer takes all the guesswork out of grilling. You can print out a temperature guide for meats...and then instead of trying to time things, all he has to do is check the temp and pull it off once he hits his target.
   
   A kettle will survive in the elements a hell of a lot better than a cheap propane grill, and they are pretty simple to keep clean.

Exactly. It doesn't need to be an expensive Thermapen (which I have, and love), but a quick instant read is very critical to have IMHO. You can make perfectly cooked food, without the stress.

​

From Amazon

​

I haven't tried that specifically, but I've had another one that was around that price range. They are good enough to get the job done, and they are fast. 2s read time is just great for when you need to quickly check if it needs a few minutes or not.

Like I want anything from YOU. You shouldn't gift me because I put off 2 papers I have to write until the last minute.

Taylor 5989N Classic Instant Read Pocket Thermometer by Taylor Thermometers http://www.amazon.com/dp/B00004XSC4/ref=cm_sw_r_udp_awd_51nktb0T04NCN

Sundry list: Kindle.

It's for my dad. His birthday and father's day are the same day. It's a combo gift. He's been through a lot, health-wise, and he's finally at a place he can relax. We both love reading and bond over books better than anything else. I'm one of 4 kids and reading was the thing we had together while I was growing up, that nobody else shared. It was really special.

Books list: Mr. Mercedes

Stephen King and I have a long relationship. I've got Dark Tower tattoos, even. I have read everything he's written that I could get my hands on. This comes out in June. I own all of his books in hardcover. My den is basically a shrine to Uncle Steve.

Home Improvement list: Recessed Light Can Converters

I bought a house last year. It's got sunken eyeball lighting in the kitchen. They really, really creep me out. I know it's irrational. But I plan to put mini pendent lights in instead. o_O

Kitchen and Noms list: Instant Read Pocket Thermometer

I recently bought a bread machine. It's great and I use it every day, almost. Some of the breads require water at an exact temperature. I need a thermometer that starts at zero for this.

Pets and Wildlife list: Feliway

I have a ten-year-old neurotic cat who takes his pants off when he's anxious. This helps keep him decent. ;)

My son's birthday list: Wooden Pantry Products

The boy turns 2 in May. He has a play kitchen, but no play food yet. (He did have some cardboard boxes that came with the set, but he ate them in true baby form.) This set of wood pantry items will hold up and also be fun for stacking.

Add-ons list: iRobot Scooba Hard Floor Cleaner

Because a bot's got to eat, too.

Thanks for the contest!^ifitisacontest^probably

If you have access to a stovetop, try searing the chicken on medium/med-high heat for 2 mins~ a side then transfer it to the oven for 10-15 mins til cooked through. The sear is delicious and really beats the pants off plain baked breasts. I suggest a meat thermometer to help with not drying the hell out of your dinner! You can go stupid simple or a little more complex. I have both of these thermometers and use them both often.

I also highly recommend this recipe for bone in chicken.. I've done legs, breasts and wings (on grill and the oven) and it comes out fantastic.

Wings are really cheap and are damned good. Chicken breasts get boring and expensive! Wings, I do at 425 degrees for 20 mins, flip them, then do 15 mins more. If you want a good buffalo wing recipe, these are great.

You can try different things for marinades/rubs. Lemon pepper, Tony Chachere's, Adobo (or just buy Goya brand...it's salty as hell. though), etc. Marinades are fun too. Salad dressings, bbq sauce, apricot preserves, Trader Joe's Soykiaki, and so on. Just remember that if there's a lot of sugar in them, you're probably going to have sticking/burning issues. Best bet is to cook the chicken to 5 mins before done and then brushing on bbq sauce/sticky marinade. Also, if there's any acid in your marinade (vinegar, citrus), don't marinate for more than a couple hours or the acid will "cook" the chicken. Poultry ceviche isn't good eats!

My diet is very protein heavy and I just can't make a decent steak to save my life. I get sick of eggs & tuna so I've made chicken LOTS of different ways and have changed it up a lot so I don't get bored. I hope this helps! Sorry it's long. heh

TL;DR -- Vary your seasonings, buy a thermometer and get a good sear. Links and suggestions provided.

More like this

To get more confidence in your cooking of meat: Get an instant-read thermometer-- analog or digital, your choice. Ignore those who say 'don't pierce the meet you'll let all the juice out' (because that's been debunked by Alton Brown Food Lab) and take internal temps of meat you cook. Internal temps is a better gauge of food safety than time or visual indicators.

Soon you'll get more confidence that you're doing the right thing and have the tool to prove it.

The temperature range on stoves can vary greatly, especially on electric stoves. The only way to know for sure your meat is at medium rare, is by using a thermometer. This one is pretty cheap. A steak at around 130-135F (55-57C) is cooked medium rare (be sure to measure the internal temperature, stick that thermometer in there!). Also, make sure to let your steak rest for at least 5 minutes before eating.

That being said, on most electric stoves around 5-6 would be considered medium-high heat. In Europe, anyway.

Not really keto specific, but... My knife, my stainless saute pan/skillet/whatever, and chef's tongs. A lot of other things are great, like a cast iron grill pan or a food thermometer, but the first three are requirements for me.

Oh yeah, I do keep a single, small non-stick pan whose only purpose in life is cooking eggs (omelets, scrambled, fried.) And I guess that is pretty damned necessary, too, along with a heat-resistant rubber scraper and spatula, but now I might as well list all my cookwear. I stand by the original three; keto or no, I would not want to have a kitchen without them.

Buy a scale - use it for most measuring, especially flour.

Buy 2 thermometers - one to leave in the oven and one instant read for testing done-ness.

Use Instant yeast.

Besides that - read alot about baking then practice and experiment. Try adjusting the water/flour amounts and see what works best for you.

Baking is an art... but it helps if you also know the science.

Hario Mini Mill

Kettle

Scale

Brita Filter

Aeropress

Thermometer. The one I have is from a Culinary Arts class I took, but this looks to be the same. It's very useful, and to calibrate it, which you'll need to do every once in a while, fill a cup full of ice and then water and put the blue thing on so you can move it (I'm not sure how to explain it, but I'm sure you'll get it), and make sure the dimple is in the water and move it to 32 degrees.

Edit: Also, the mug was from the reddit Secret Santa exchange! It's a really fantastic mug.

First, what type of coconut oil are you using? Pure coconut oil (completely virgin, no additives) has a really slow smoke point, 350 degrees fahrenheit(Wiki article on various smoke points). You could very likely be getting the oil too hot. I'd recommend getting a thermometer like this to safely measure the fryer temp.

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!

ok, mine is 1040, so your will be even better. youre going to love this, it gives you so much control. i can hit 430 degrees, enough to go into C2. i just PM'd you my email ad, send me mail. it will be easier than posting images to imgur.

You'll need to buy these:


thermometer

two of these dimmers

a plate cover

and this electrical box

also, an old extension cord that you dont mind cutting up, and electrical shrink wrap sleeves

What are you looking to do?

If just walking out to the field and taking temp measurements: Any digital thermometer will work. In my truck, I've got both a temperature gun and a digital instant read (not these exact units, but pretty similar).

If you want crazy cool/hi-tech, you can go with something like John Deere's FieldConnect. It's will give you moisture and temp readings, as well as send the readings to you.

Since it doesn't sound like you're poised to dive into the insanity that is espresso, here's what I'd recommend for a top notch drip setup:

• Clever coffee dripper $13.50
  
• Baratza Maestro grinder $99.00
  
• A good scale $30-$50
  
• A good, quick thermometer $15-25
  
• A kettle where you can easily control the flow rate $40-70
  
• Beans from a quality, specialty roaster
  
  On that list... the grinder is really not optional. You should get one that good or better; it makes or breaks the setup. For the brewer, you could go with any other pour cone or a french press instead of the dripper and get great results. The scale probably isn't optional. The thermometer probably is. The kettle is definitely optional but makes things easier to manage if you're going with pour-drip. (It doesn't matter for press.) The one I linked is the best of its kind.
  
  With that setup and coffee from one of the roasters on that list, I'd say you'll have a hard time finding better coffee anywhere outside your home. As far as how it appeals to someone who likes "caramel macchiato" drinks from *$, I'd add some quality syrups and some good milk to match her taste.
  
  Off the list of roasters I linked, I order most frequently from Klatch, Gimme and Counter Culture, and have loved every single roaster I've tried from that list.

Invest in a cheap Taylor Instruments thermometer. I use a Taylor thermometer at work and they read fast and accurate. As long as the center of the thickest part reads 165F(idk celcius) you are golden

Most other meats only have to hit 145F after resting for a max of 3 minute
(Beef, veal, pork, lamb)

Ground meats should be 160F

This is also a good thermometer that I have at home

The customer reviews and comments on that page leave a lot to be desired.

I personally don't filter my water because I have never had "filtered" or even bottled water that tasted any different from tap (excluding, of course, the time I was stationed overseas). I simply don't believe the supposed benefits are worth the costs. As far as measuring temperature I use this guy and aim for around 205 degrees F at which point I remove it from heat and add to my coffee.

Awesome choice! The grinder will serve you even if you decide to upgrade your machine down the line and will help with your pulls. Don't forget to descale your machine every few months. I've listed some of my favorite things below, only the descaler is needed and almost any name brand works. The rest are awesome tools me and my wife use everyday. Be sure and keep up on maintinence and cleaning and the machine will last you forever.

This will help you steam milk to the right temperature:

https://www.amazon.com/dp/B0016CDFC6?ref=yo_pop_ma_swf


Urnex Dezcal 5 Pack:
https://www.amazon.com/dp/B00B4E7QYO?ref=yo_pop_ma_swf

These guys make the best tampers for whenever you a nice one!:

http://www.orphanespresso.com/GRIND-DOSE-TAMP_c_291.html

Group head brush:
https://www.amazon.com/dp/B06XC5H333/ref=cm_sw_r_cp_apa_CjIJAbXCXXVP2

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.

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.

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:

• $30.00 (Farberware 2.5L / 4 stars on 93 reviews / 1 basket) http://www.walmart.com/ip/FARBERWARE-2.5L-Single-Deep-Fryer-Stainless-Steel/22866798
  
  
• $39.99 (Farberware 4.0L / 4.5 stars on 189 reviews / Dual Baskets) http://www.walmart.com/ip/FARBERWARE-4L-Dual-Deep-Fryer-Stainless-Steel/22866797
  
  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.
  
  
• $16.98 (Nubee Handheld Digital Laser Thermometer) http://www.amazon.com/Nubee-Temperature-Non-contact-Infrared-Thermometer/dp/B00CVHIJDK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1418956988&sr=1-1&keywords=nubee+thermometer+gun
  
  
• $14.46 (Comark Digital Handheld Pocket Thermometer)
  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!

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.

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.
https://www.reddit.com/r/PressureCooking/comments/6tghkd/chili_and_cornbread_at_the_same_time/dlmhjue
https://www.reddit.com/r/instantpot/comments/72tmk2/brown_rice_and_pinto_beans_at_the_same_time/dnlqu80
https://www.paintthekitchenred.com/pot-in-pot-pip-instant-pot-cooking

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:
https://www.amazon.com/CDN-DTQ450X-Thin-Tip-Thermometer/dp/B0021AEAG2

I started with the BSG kit, love it. Get an 8 gal (preferably 10 gal) kettle, a mesh brew bag, and this thermometer, then you can jump right in to all-grain Brew In a Bag method (cheaper per batch, better beer than extract, barely more difficult). Your next major gear upgrade should be a temp-controlled fermentation chamber (craigslist fridge + probe temp controller).

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 https://www.amazon.com/dp/B0021AEAG2/ref=cm_sw_r_cp_apa_hLCzxb93WGH0V

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!] (http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1394498229&sr=1-1) (Oh, that one never gets old...)

https://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer-NSF/dp/B0021AEAG2/ref=sr_1_3?ie=UTF8&qid=1466018608&sr=8-3&keywords=cdn+thermometer

This guy gets very good feedback for the price

It does have a small bolt on the back, I may try it out next brew. If you are looking for a good digital thermometer on a budget I have one of these and it works awesome at 1/4 the price of a thermopen!
http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_4?ie=UTF8&qid=1416939922&sr=8-4&keywords=instant+thermometer

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.

http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_1?ie=UTF8&qid=1413904659&sr=8-1&keywords=cdn+thermometer

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.

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?

EatWild.com 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!

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

This is another one that is just as good http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_10?ie=UTF8&qid=1374166017&sr=8-10&keywords=thermometer

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.] (https://www.amazon.com/Kitchen-Scale-Bakers-KD8000-Weight/dp/B00VEKX35Y) 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.

Sheet Pan Suppers are pretty fool proof. This is one of my favorites. http://www.cookingclassy.com/one-pan-autumn-chicken-dinner/

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 https://www.amazon.com/dp/B0021AEAG2/ref=cm_sw_r_cp_api_98hIzbBSP3255

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.

This is the thermometer that usually comes up in discussions of bang-for-buck value: https://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer-NSF/dp/B0021AEAG2

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.

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.

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, http://www.amazon.com/gp/product/B0021AEAG2/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

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.

http://www.amazon.com/gp/product/B0084JQL1Q/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

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!

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.

I've used this $15 CDN DTQ450H Thermometer for years. https://www.amazon.com/gp/product/B0021AEAG2/

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. https://www.amazon.com/gp/product/B0021AEAG2/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

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.

Tools:

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.

Bedroom:

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.

Electronics

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.

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.

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

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.

Eddie Izzard always makes me laugh.

I hope you feel better soon.

Laugh You!

Link

> Is there any reason why I cannot heat my wort on top of a charcoal grill? I have an electric stove top but after having read a couple of other posts complaining about not being able to get their wort hot enough I kind of worry that I will have the same problem

Most grills won't support the weight of the wort. Even if you are only starting with a partial boil extract, that's probably gonna be a good 15-20# of water (closer to 40-50# for a full boil). If you can't use your stove, your next best bet is a propane burner like the SP10, or KAB4.

> My house is usually kept at a temp range from 80 during the day to 76 at night. I realize that this is hot for the kind of beers that I will be wanting to brew (Ales). Will this affect my beer even if I keep the primary in an ice bath and attempt to keep the fermenter itself in the 60-65 range?

As long as the wort itself is the proper temperature, it will be fine. Certainly the ambient temperatures may make it harder (or easier) to maintain the fermentation temp, but the wort temp is what you are concerned about. You can get a stick-on thermometer to keep track of it.

> Is it acceptable to just dishwasher my beer bottles? I usually submerge them in soapy water overnight and after draining/rinsing, I plan to put them in my dishwasher on a sanitize cycle

Yea I know a lot of folks do this, much easier than doing it by hadn that's for sure.

Good luck!

It'll happen over a few hours (which is why fermentation chambers work).
Heat will spike more in the early stages of fermentation because that's when most of the work is being done.
Typical assumption is that the beer is about 2-4*F above ambient temp.
Get yourself a simple Liquid Crystal Termometer to put on the side of your fermenter, it'll give you a better idea of the temps inside (but still not 100% accurate)

Have you ever seen a lcd thermometer on the side of a fish tank?

http://www.amazon.com/Fermometer-FMT_FERMOMETER-Adhesive-Strip-Thermometer/dp/B004B4TS1S

the ring has the same material under a plastic "gem", as you wear it, the heat from your fingers warms it and it changes color

https://en.wikipedia.org/wiki/Mood_ring

These are cheaper than thermapen, and work well:
https://www.amazon.com/Comark-Instruments-PDQ400-Waterproof-Thermometer/dp/B00LGLITWS
(ThermoWorks, maker of thermapen, has a nearly identical product for a very similar price. I can't personally vouch for it as I haven't used it.)

That stopper will work, but will need zip tie or large hose clamp to keep it on, they don't seal well (if you need it to).
Here is what I use, the temp probe and blow off fit nicely:
https://www.morebeer.com/products/stopper-65-drilled-1-38-hole-14.html?gclid=Cj0KEQiAw_DEBRChnYiQ_562gsEBEiQA4Lcssu8yRiVU1ryuWi1XQsrYSLRvAa3nswFGBf7isNtpmOwaAiUO8P8HAQ

Once the beer settles into temperature, it doesn't have big swings. It will increase in temp as it ferments, kick the chest freezer on and be brought down below the desired temp by about a degree or two, and again slowly rise as fermentation continues. Same goes for heating, if it's extremely cold in the winter and the temp only drops, it'll kick on the heat.

Almost all controllers have offset values for the range, so you can set the range to differ by 1, 2, or 3 degrees. If set at 65 and a difference of 1, it'll rise to 66 and begin to cool. It also has a compressor delay function of 10 minutes, so if there are big temperature swings for some reason, it wont burn out the compressor switching it on and off constantly.

Here is what I followed to build my controller:
https://www.homebrewersassociation.org/pimp-my-system/build-temperature-controller/

With this probe:
https://www.amazon.com/gp/product/B01A6DIPFM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Here is a pre-wired version:
https://www.amazon.com/Inkbird-Pre-Wired-Temperature-Controller-Thermostats/dp/B01A51OLR6/ref=sr_1_1?ie=UTF8&qid=1486671361&sr=8-1&keywords=inkbird+temperature+controller+12+inch+probe

Since potatoes are gluten free here is my suggestion that is super simple and easy to make. I cook this once to twice a week and its super easy, healthy, and tasty.

Buy the following...

1 bag of frozen chicken breasts

1 bag of russet potatoes (also called idaho potatoes)

and a few bags of your choice of frozen veggies in steamable bags. I like broccoli and green beans.

Here is how you cook it all...

Preheat oven to 375

Prep baking sheet by covering it in foil and either spraying it your choice of non-stick spray or using a paper towel to spread a small amount of cooking oil over the foil.

Take 2 frozen chicken breasts of roughly the same size (more if you want leftovers) and while frozen run them under cold tap water for a few seconds to remove any ice crystals that have formed.

Place frozen chicken on the pan and coat both sides with your choice of spices. I like salt, pepper, onion, and garlic powder. McCormicks spices also work well for this.

• note, since they are frozen the spice wont stick as well as thawed but this is what you want. If you do this while the chicken is still wet from rinsing it then just enough will stick to the chicken and it wont be too overpowering.
  
  Then prep 2 potatoes.
  
  
  • wash them buy running under slightly cold water.
    
    
  • poke holes on both long sides with a fork
    
    
  • (optional) cover with cooking oil or spray with non-stick spray
    
    
  • (optional) cover with salt
    
    Stick the potatoes on the pan with the chicken, all evenly spaced
    
    Then cook everything together. For thinner chicken cook for 50 minutes at 375, for thicker chicken cook for 55-60 minutes on 375.
    
    Regardless both the chicken and the potatoes will be done at the same time and the chicken will be juicy and tasty.
    
    If you are worried about cooking chicken to the correct temp then invest $10 in a meat thermometer from amazon. After 50-55 minutes you can pull the pan out of the oven and use the thermometer to make sure the chicken is at 165 internal temp.
    
    Also, 6-7 minutes before the chicken and potatoes are done just pop a bag of steamable veggies into the microwave and at the end you will have a tasty, healthy, and overall easy meal or 2.
    
    If you have any questions just let me know.

Stopping the cooking process at or around the minimum safe to consume temp will probably help you appreciate your food more.
Get an oven probe thermometer like this and an instant read thermometer like this and bake some chicken thighs or breasts that you remove right at 165 or even a couple degrees lower. They will be delicious with only some oil salt and pepper but add whatever you like. Easy as hell and can be used in all sorts of things.

So 145 is the temperature you want the center of the meat to be before you eat it, because that's always the coldest part. The outside of the meat is always hotter than the inside, so if you cook until the inside is a little below that, the hotter outside temp will bring the center temp after you remove it from the heat. That's called "carryover cooking." The amount of change you can expect from carryover cooking varies a LOT based on the size of meat and cooking method, but 5 degrees is a safe assumption for a pork chop or steak.

What I do is pat the meat dry, sear/cook on one side, flip, let sear, and then take the internal temp with an instant read meat thermometer. It's not technically instant, it's more like 3-6 seconds, but it's close enough. You want something digital like this.

You're not wrong that we used to cook pork till it was white, but it was mostly pointless. In 2011 the UDSA changed the recommended temp for whole cuts of pork (ground meat has different recommendations) to 145 because that's what actual science says is necessary. Anything over that temp is overkill, although it's fine to cook things to a higher temp if that's your preference.

Just a basic $5-10 "instant read" thermometer (they'll take about a minute to get a good reading) is good enough for home use - here's the one I used to have. These are for poking into something, checking the temp & removing. If you want something to leave in there while your turkey or roast is cooking, you want an ovenproof one that's designed to stay in the oven.

If you feel like spending a bit more money ($80-100), there's always a Thermapen - a professional grade thermometer that reads temps in 3s or less. I wouldn't buy one for myself but I was lucky enough to get it as a present & there's no way in hell I'm giving it up. I've also seen a few references to some of their lower-cost models being worth buying if you're OK with the $20-30 range.

You can always check old threads on /r/cooking to see what other people have to say about thermometers.

It's fine. Make sure you cook it properly and this is something you should be doing anyway.

I believe it's 160f for chicken.

A cheap little instant read meat thermometer is your friend.

Not sure if done? Stab it with this, count to 10 and read. Less then 160? Not done. 160 or more? Time to eats.

The Victorinox ones are probably the best value around. Thats speaking as someone who owns several hundred dollars worth of mostly Shun and Mercer knives.

All you REALLY need is a

Chefs Knife

and a

Pairing Knife


to start with, those will handle about 85% of anything your ever need to do, but if you want to expand i would get a


Boning knife

Bread knife

Slicer

And dont forget a honing steel.

And MAYBE a pair of shears.

As far as other gear, i have an honest to god pocket protector, im paranoid about putting pens in pockets ever since a bad experience as a child, doubly so when i wore a white coat, and its nice because i can just throw it in whatever coat im wearing. In it i keep;
my thermometer
a little thing of superglue, for major cuts and minor repairs
a pen which is frequently stolen and then i steal another one thus perpetuating the cycle
a $.99 snap off box cutter, for all non fine/sanitary cutting needs, breaking down boxes, opening bags of baking mix or frozen vegetables, etc,
and my sharpie.

I also used to keep a tide pen in there when i wore a white coat.

Make sure you are checking expiration dates after leaving it in the fridge for days. When chicken is cooked there should be no pink on the inside, so cut it open and check. Also, invest in a meat thermometer. Here is one for pretty cheap.

This guide can tell you what temperature to cook your foods at.

Ziplock bags are fine, but don't skimp on them. Flimsy bags will get holes in them and ruin your food. And get the kind with the zipper, not the pinch-close.

If your apparatus is just a party cooler that you pour hot water into, then your thermometer can just be a cheap instant-read with its probe pushed through a cork. You'll need to check and adjust the water about every 20 minutes.

I do my sous-viding in Hefty brand freezer bags, in a part cooler, with a jury-rigged temperature controller made from an STC-1000, a cheap aquarium pump, and an immersion element. (Not those exact models.) Oh, and an outlet and outlet box I bought at Lowes, and the plug from an old fan, which I was later informed was not previously garbage.

Lessons learned: you'll burn out at least one heating element, and aquarium pumps are not reliable after your flimsy ziplock bag leaks meat juice into the cooler and gums up the impeller. Buy a spare of each.

Edit: Oh! and when you take the meat out, let it cool and dry off for a couple minutes before you finish it on the grill. You'll get a better crust and (very slightly) less overcooking around the edges.

temperature probes are your best friend! also, juices that run clear is usually a good indication of a cooked chicken.

Something similar to this Thermometer

we have about 4 in our kitchen at any given time.. you can get more expensive ones that are digital and awesome, but i usually always fall back on my supply of these.. 165 is the suggested safe zone for poultry. always stick it in the thickest part of the breast, but be sure to not go all the way into the chest cavity.. I've done it a lot lol.. and or into the thickest part of the thigh..

Pink chicken doesn't mean raw.. as long as the temperature is properly at it's mark and the juices run clear you should be fine!

• An old posh Englishman would drink tea (In the Kitchen)
  
  
• The world watching me read porn in a non-eBook sense would probably be a bit awkward... it's like reading 50 shades on the bus (Books)
  
  
• This could probably be oddly phallic (< $5ish)
  
  
• jQuery pocket reference book. Pretty geeky.
  
  
• I guess Pokemon can be geeky, especially when it's a strategy guide (Books)
  
  
• This would help me be a super awesome baker (and look super cute in my kitchen. Who doesn't have the goal of having a cute kitchen? Also, this is in A girl can dream)
  
  
• Clif bars so I can eat! (In the Kitchen)
  
  Wooo that was fun!

1. I am thankful for my friends and family who stick by me through thick and thin! They are my rock.
   
2. I am thankful for the Grateful Dead for always always having a song for my mood no matter what. They have given me more cold chills than icecream.
   
3. I am thankful to live in the wonderful USofA drone strikes and NSA and ALL! It's still a pretty good land of opportunity.
   
4. I am thankful that I got to fulfil my dream of moving and living in Brazil. Even though it was only 3 months they may very well have been the most fantastic 3 months of my life. I met some lifelong friends and know Im on the right path to enlightenment. (Hint: do what makes you happy)
   
5. Last but not least I am thankful to have my health and a job even in this land of opportunity there is oppression, sickness, homelessness, and poverty beyond measure and I am just glad I get to wake up under a roof with food in the fridge and coffee in my pot. for that AMEN! and awesomesauce
   I am actually really in need of a [meat thermometer] (http://www.amazon.com/Taylor-Classic-Instant-Read-Pocket-Thermometer/dp/B00004XSC4/ref=reg_hu-rd_add_1_dp)
   Great contest! Good luck everyone!
   
   

Sushi is not for me but I could use this meat thermometer from my five dollar list as for some reason I do not own one! :)

Ok, I trust you know best, but for the sake of being a know it all, I'm going to say that is actually takes very little space (if you have a small kitchen/bathroom/a sink and some ventilation, that's probably enough) and very little special equipment.

This is what I would say the basics would be for you:

• Beer;
  
• Oil/Fat (you can just use cooking oil, like canola or vegetable oil).
  
• Lye;
  
• A crappy thermometer;
  
• A kitchen scale;
  
• Mixing bowls;
  
• A pot (to make a double boiler out of);
  Mixing spoons;
  
• A casserole dish, cardboard box, whatever, and plastic wrap to line it with, as a mold;
  
• A knife and spatula (technically cake turner) for getting the soaps out.
  
  It's really pretty basic/cheap stuff. You can use used plastic bags and tape as gloves, you can wear sunglasses as safety glasses. Just be careful with the lye. When you mix the lye and water, its going to stink a bit, so you need some ventilation for that. You'll need the oil/fat to get to 110 degrees Fahrenheit, so you'll use a double boiler for for (a bowl sitting on-top a sauce pan/pot is what I use).

I do the same thing with the Bonavita. I think it's a great kettle. This thermometer fits and seems to be pretty accurate.

Try adding more beans, like 75-100g range. Wear a leather glove to protect your hand, and then use something like a kabab skewer stick or wooden spoon or buy a turkey fryer thermometer to stir the beans. I don’t let the fan do the work until FC starts.

https://www.amazon.com/CDN-IRL500-Long-Stem-Thermometer/dp/B000095RBQ

This let me go from ~5 min to the longer roasts I felt worked best, ~7-12 min.

Pick up a deep from thermometer like this or this.

Once you have a thermometer of your own you can use this, or any other deep cast iron pan as a deep fryer. Alton brown shows how this is done.

Of course for fried chicken, this is the traditional way.

Enjoy your new pan! If you treat it right it shall last you several lifetimes and provide you with many fine meals.

I've never used that one so I don't have any opinions of it. I used this one and was decently happy with it until I got a Therampen. My Taylor is just collecting dust now.

i like digital thermometers. i got an el cheapo instant read probe thermometer (like you'd use for cooking), and just stick the probe into the water. reads fast, easy to read, and lightweight.

I got this one

Personally I use this guy and it works great.

I use one of these Taylor Digital Instant Reads as well as a Oxo dial thermometer of some kind, and my Kettles have thermometers built in. I used to have a Thermapen, which I loved, but don't drop it in to your wort. These other thermometers I have still work within 1 degree or so, I make sure I check them in boiling water as well as ice every few brew days to make sure they're still measuring right. When I see a good deal on Thermapens again I'll get another.

That's definitely a concern. I use a basic kitchen thermometer with an alarm to make sure that I don't overshoot/undershoot my mash temps

Could be a blessing in disguise. Your nose will be your best friend in the kitchen.

Edit: Also don't be afraid to use a thermometer. Something like this with an audible alarm may be a good option for you.

> I've been looking for a probe thermometer, so I don't have to open the door--are those any good, that you know?

I've used this one the last few years, but am going to have to replace it because the joint between the cable and the probe wore out, which it seems is a common problem. I'll probably replace it with the ThermoWorks I linked in my previous post. I initially bought it for the same reason you want it, but the problem with leaving it in is that in the hot environment of the oven, the probe conducts that heat into the meat, which means the spot the probe is measuring is actually at a higher temperature than the rest of the chicken so the measurement is not really accurate. It may be helpful as a general guide if you really do a lot of roasting, but in any case you can't use it above 400 F. The ThermoWorks is very well reviewed in case you don't want to spring for the acclaimed but pricy Thermapen.

>[As for oil, I always just flick a drop or two of water to see if it sizzles

Well there's your problem. The water will start sizzling at 212F, way too low for a decent fry.

I got one of these. Perfect fit in my sleeve pocket. Buttons are small but I like it.

Just to add to warwatch who had most of what was on my list:

• bathroom floor mats
  
• measuring cup (this kind and this kind; Pyrex is good for the former but any old set will do for the latter)
  
• dish brush (like here, way better than a sponge)
  
• whisk
  
• tongs
  
• tupperware containers
  
• grater
  
• coasters
  
• ramekins
  
• meat thermometer (I got this one about 4 months ago and it's been pretty good; no more "is this what cooked pork/chicken/meat looks like?")
  
• silicone spatula
  
• pot holders, oven mitts
  
• Various sizes of wall hooks. Useful for hanging things on the wall that would otherwise be leaning or on top of something (broom, mop, linter, hair dryer, depending on your cabinets you can even hang pot lids on the walls of the cabinets)
  
• paper towel holder
  
• shower/bath organizer - depending on how you are set up, you can use a shower caddy to hold most of your things; my showerhead and the pipe leading to it from the wall is angled in a way so that isn't possible but I've had this for about 1.5 years and it has been great.
  
• if you have a cabinet in the bathroom, something like these small drawers may be useful for organization.
  
  Some of this depends on how much cooking you are planning to do, but it's all pretty essential in my experience.

Bought the Thermopop for smoking and it's migrated to the kitchen as well.

For a wired probe I use a 5 year old Polder.

I also have a Taylor 9360N that I have used maybe twice.

I don't understand.. I'm seeing that one as $94 http://www.amazon.com/dp/B000XS7WTG/?tag=%20taylorusacom-20

I'd recommend getting a temperature probe (http://www.amazon.com/Taylor-Professional-9306-Thermocouple-Thermometer/dp/B000XS7WTG/ref=sr_1_16?ie=UTF8&qid=1341251137&sr=8-16&keywords=temperature+probe)

that way no matter how you cook it, you won't overcook it and thus make it rubbery. Also, if you are cooking in a sauce, like chicken tikka masala type dish, I'd say just poach the chicken in the sauce itself.

Stir fry is a great way to make chicken otherwise. Just get the pan and oil (high temp oil - grapeseed, peanut, etc) as hot as possible without it smoking - throw the chicken pieces in there and move it constantly for 2-3min and voila, perfection.

My thermometer recommends stopping at 140F which will coast to ~150-160F. Thermometer has a "green" band of 150-170F.
https://www.amazon.com/dp/B0016CDFC6/ref=cm_sw_r_cp_apa_i_nQLWCb71CX7XS

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.

I do have a hydrometer. Is it worth having a refractometor?

Is something like this good enough?
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 heard good things about beersmith. It is on the list.

Do you do kits or your own recipes now? I was thinking about doing a kit or two just to get the process down.

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.

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.

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 https://www.amazon.com/dp/B0021AEAG2/ref=cm_sw_r_cp_tai_UekIAbQ76JBYQ

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.

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.

Another thermo recommendation - I used one of these for several years before replacing it with a thermapen. It is not as fast, but it is accurate, and 1/15th of the cost.

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

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.

Anybody use this one? I was thinking about getting it.

http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_1?ie=UTF8&qid=1311535951&sr=8-1

https://www.amazon.com/CDN-DTQ450X-Thin-Tip-Thermometer/dp/B0021AEAG2

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.

Going to disagree with u/eman14

The two best regarded thermometers are those from thermoworks (thermapen, rt600c, and 301wa) , and this guy right here. http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2

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.

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.

http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1450275891&sr=1-5&keywords=instant+read+thermometer

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

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.

http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=zg_bs_289809_4

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.

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:
http://www.thermoworks.com/products/thermapen/

but for casual use somethign like this works fine: http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_1?ie=UTF8&qid=1375626328&sr=8-1&keywords=cooking+thermometer

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.

Do yourself a favor and at least pick up something like this: http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_3?ie=UTF8&qid=1373038404&sr=8-3&keywords=digital+thermometer

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.

thermometer!

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

[This little guy] (http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_3?ie=UTF8&qid=1346844666&sr=8-3&keywords=digital+thermometer) has been rock solid.

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.

https://www.amazon.com/gp/product/B0021AEAG2/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

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

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

Get this: http://www.amazon.com/gp/aw/d/B0021AEAG2/ref=mp_s_a_1_7?qid=1417542605&sr=8-7&pi=AC_SX110_SY165_QL70

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

@2:20 http://www.thermoworks.com/blog/2010/10/side-by-side-testing/

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.

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

http://www.amazon.com/gp/product/B0021AEAG2/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00064BCPM&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0HBK55048KG8CD3NJYES

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

This digital one. It's highly-rated, I would trust it with my life.

caps though many extract kits come with them,
bottles (I'd reccomend asking your drinking friends to stockpile the snap top styles for you) cheaper than buying new ones,
as a cheap quality of life buy a fermometer,
you'll also want to pick up some cleaner (B-Brite or other equivalent),
the wort chiller seems really high priced even without shipping try checking around your local hardware shop you can probably make one yourself for cheaper,
as someone else mentioned a hydrometer and get a cheap turkey baster to use for transferring wort to measure (dollar store item)

relax. there is no rush here. esp if you are using dried yeast it can take forever to get started. get a cheap stick on temperature strip (https://www.amazon.com/Fermometer-863043-Adhesive-Strip-Thermometer/dp/B004B4TS1S) that way you don't have to worry about contaminating the wort by your measurements. once it hits the okay range toss in the yeast. dont see activity within 3-4 days? toss in another packet of yeast. then just wait a few weeks.

>My suspicion is that the yeast died because it was too cold. I have 2 questions:
(1) Has anyone had an experience where the yeast died because the batch got too cold? If so, how did you know?
(2) Can someone recommend a product that can monitor/record what temperatures my carboys have experienced?
Thanks in advance!



To 1) I have not, but I've read plenty of stories of people accidentally freezing their beers during fermentation. That seems to do it, but even then there are cases where people say they have not needed to add more yeast. My guess is it would depend how long it was frozen.

If you haven't frozen your beer though, I really wouldn't worry about killing the yeast. Knocking them out for a while until temps get higher, sure.

For 2) Try something like this.

Far as your under carbonated problem. How much did you bottle, how did you calculate and measure your priming sugar?

For the "secondary" problem. If it does a full on ferment in secondary, you probably transferred too soon. The use of a secondary is generally to bulk condition/add things to it rather than actually ferment further.

If you want to take it to the next level, use an airlock instead of a balloon and a strip thermometer. By keeping the temperature low (55F) you will get a smoother mead with less hot alcohols, but it will take longer to ferment.

try one of these:

http://www.amazon.com/BAFX-Products-TM-Infrared-Thermometer/dp/B006V4WNYU/ref=sr_1_2?ie=UTF8&qid=1409058902&sr=8-2&keywords=infrared+thermometer

This is the one I use

A number of engineering projects that I've worked on with a dozen others in the past today could easily don't by a single person. Take an arbitrary electronic device. This could easily be designed and built by one person, outsource the PWB & stuffing/soldering the board. Build the case on solid works and outsource the injection molding. Outsource the assembly and make a website or sell it on ebay.

Make sure your baby doesn't grow up. I think little brother's face when he stares at his sister is priceless.

This is free shipping with prime. It that is too expensive this is cheaper.

Congratulations on the baby.

This one is a great bargain. It's perfect for measuring the high temps in my converted pizza grill.

Remote thermometer with laser sight I have measured the temperature of every inanimate and animate object in our house.

Tiding me over until the FLIR One is available.

I'm going to repeat my comment down here just to make sure it gets seen...
You actually want the thermostat probe outside of the enclosure, taped on the underside of the UTH. If the snake moves the probe inside their enclosure, the thermostat won't be able to read the temperature correctly where you want it. Even if you secure it down with glue, sometimes the snake will move it and you might not know. If the probe is outside if the enclosure, they can't move it. You need a temperaure-reading gun to sense the temp at the surface of the floor. Then you adjust your thermostat until your heat gun will read the correct temp you want. You might have to set the thermostat at 87-88 or something like that to get a hot-spot of 85.

What you have linked is a thermometer, which is something you need, too. That thermometer is not going to regulate the temp of the heat mat, it will only tell you how hot it is. The thermometer probe goes inside of the enclosure on top of where the heatpad is, that way it will tell you how hot it is. The dial gauges for temp or humidity don't work very well, just get rid of them. You will also need a hygrometer, which measures the humidity of the enclosure. You can get a combo of a thermometer/hygrometer. Make sure you also get a temp gun, because you need that to double-check your snake's temperatures.

Here are some varieties of thermostat. You need a digital thermostat. Now the thing with thermostats is you get what you pay for. Cheap thermostats don't work as well to keep a consistent temperature because they work by turning the heatpad on when the temp falls about 5 degrees below the set temperature, then it turns the pad off after the temperature has exceeded the set temperature by a degree or two. These thermostats are more likely to fail in the "on" position, meaning the heatpad will not be shut off once it gets too hot. This can be risky. Hydrofarm. More expensive thermostats have more sensitive probes, so they can keep the temp consistent within a degree. These thermostats work by keeping the heatpad on all the time and regulating the amount of energy going to the pad in order to keep the correct temperature. They are highly unlikely to fail in the "on" position. If there is a problem with the heating element overheating, the thermostat will completely turn it off until you fix it. More expensive thermostats tend to last longer. Vivarium Electronics, Herpstat, Herpkeeper. Don't cheap out on a thermostat, it's the most important piece of equipment you will own for your snake and it's the only thing in between a safe temperature zone and a burned snake.

Every stove is different when it comes to those numbers.

Best thing you can do is get a decent IR thermometer with an adjustable emissivity rating (so you can use it on different surfaces).

I personally use (and love) this one:https://www.amazon.com/gp/product/B00IT0ODPQ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

A tip read thermometer is key for taking temps on thinner pieces of meat. The typical grocery store thermometers need to be inserted past the little dimple 2-3" from the tip to give an accurate reading. this thermometer is my favorite, and it's a great price for the accuracy and durability you get out of it.
Learning to temp meat by feel is a good skill to back up or use in place of a thermometer.

If you want the longer probe into the keg, I can recommend you INKBIRD ITC-308S with 12" probe sensor.
http://www.amazon.com/dp/B01A6DIPFM
or
http://www.amazon.com/dp/B01BV24MUO

I use this one. It's made to work with the inkbird. No thermowell needed. It fits in the small tube of an orange carboy cap too. Just lightly wrap a tywrap around the cap neck and it won't budge. I have one directly in my beer right now and it works fine.

FWIW, I don't use it for keezer temp control. It's too slow due to the insulative effect of the liquid. I have a sensor taped on the outside of the carboy with a styrofoam cap to insulate it from the fan in there. Works great, and I usually don't see more than a .5 deg fluctuation between the two.

This is the probe thermometer I use. It works great and is a fraction of the cost of the $100 Thermopen Babish uses.

I'm still looking for a new oven meat thermometer, since mine bit the dust recently. If you don't have a clip, you could probably just use a binder clip attached to the side of the pot to hold the probe in place.

Use a meat thermometer and cook until the center of the thickest part reaches 165 F (solid technique whether baking, pan frying, grilling, whatever).

I use a fancy one with a remote probe that you can insert before you cook and leave it in, like this:

https://www.amazon.com/Wireless-Thermometer-Grilling-Bluetooth-Barbecue/dp/B07MVVK5JK/ref=sr_1_15?keywords=meat+thermometer+digital&qid=1555608154&s=gateway&sr=8-15

Or get a simpler one like this:

https://www.amazon.com/ThermoPro-TP01A-Thermometer-Digital-Meat/dp/B078KPHKZD/ref=sr_1_13?keywords=meat+thermometer+digital&qid=1555608283&s=gateway&sr=8-13

and test it occasionally (don't leave this one in the oven - just stab the meat to check it from time to time).

This is the one I have. It's a quick read one. It works pretty well, not sure how long it'll last. But I've had it 6 months without any issues.

ThermoPro TP18 Ultra Fast Digital Meat Thermometer with Thermocouple Instant Read Thermometer for Kitchen Cooking Food Candy Thermometer for BBQ Grill Smoker Deep Fry Oil Thermometer https://www.amazon.com/dp/B0793MSG7S/ref=cm_sw_r_cp_apa_i_liRZCb2TTXFCR

Buying this thing basically changed cooking for me. I don't have dry chicken any more, and my steaks are medium rare now.

pretty sure I bought this one and it's perfectly decent.

a lot of people really like the thermapen brand ones, and they probably ARE the best there is, but they are crazy expensive for what is essentially the same as anything else... they might be more accurate within like, 1 degree... but whatever.

My advice is that if you want something cooking related that is also an industrial or scientific product, you want the industrial or scientific version of that product rather than the consumer version. Amazon will tell you. Search for what you want as generically as you can. If industrial or scientific comes up start looking there.

I have this. It's absolutely the best.

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.

http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2

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](http://www.amazon.com/CDN-DTQ450X- 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!

... 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.

• http://www.amazon.com/gp/product/B001IHXFQK
  
• http://www.amazon.com/gp/product/B00GAVCNZI
  
• http://www.amazon.com/gp/product/B00B5RGAWY
  
• http://www.amazon.com/gp/product/B002N2XJ8I
  
• http://www.amazon.com/gp/product/B00CHU9ZDE
  
• http://www.amazon.com/gp/product/B0051D3MP6
  
• http://www.amazon.com/gp/product/B00INNP5VU
  
• http://www.amazon.com/gp/product/B001EIHY56
  
• http://www.amazon.com/gp/product/B0032XVNMQ
  
• http://www.amazon.com/gp/product/B002IT37Z6
  
• http://www.amazon.com/gp/product/B000CRFOMK
  
• http://www.amazon.com/gp/product/B007K4UKXG
  
• http://www.amazon.com/gp/product/B006V4WNYU
  
• http://www.amazon.com/gp/product/B007ACTN54
  
• http://www.amazon.com/gp/product/B0061LW0PK
  
• http://www.amazon.com/gp/product/B000EBFJXS
  

>But I don't want to worry about burning my newborn

https://www.amazon.com/ThermoPro-TP01A-Thermometer-Digital-Meat/dp/B078KPHKZD?ref_=fsclp_pl_dp_6