Best oven thermometers according to redditors
We found 44 Reddit comments discussing the best oven thermometers. We ranked the 16 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 44 Reddit comments discussing the best oven thermometers. We ranked the 16 resulting products by number of redditors who mentioned them. Here are the top 20.
You need a remote read temperature probe, it will make it a lot easier to get the beef perfect.
Something like this...
http://www.amazon.com/Taylor-Precision-Products-147821-Programmable/dp/B001GD1WHU
But in relation to your query, I don't think you can really gauge how the moisture content of the duxelle should be without cooking the beef to the required doneness, since the juices leaving the beef will change and the duxelle is there partially to absorb them.
Alton mentioned this on Good Eats years ago. And if you really care about the temp, you shouldn’t trust the oven itself.
These external units can help with oven calibration.
https://www.amazon.com/Hotloop-Digital-Thermometer-Resistant-572%C2%B0F/dp/B071LQBK6X?source=ps-sl-shoppingads-lpcontext&psc=1
Some piping bags/tips would be a nice next step if she likes cakes/cupcakes! Also an external oven thermometer since most ovens' thermometers aren't always accurate.
Invest in an oven thermometer.
Set or hang it in the center of the oven to get the most accurate reading.
Get one of these dealies.
I do beef wellington every year for my fiance. We usually get a 3 lb, bigger if we have family over. I put it in the oven at 425, then I put an oven thermometer probe into the center. Set for 120, and bring it out as soon as it hits that temp. You'll get well done end pieces and rare-medium rare center pieces. Tenderloins are too varying in thickness to depend on a time estimate. If you don't have a thermometer like that I highly recommend running to the store to get one, especially considering how much you probably spent on the meat!
I'd choose the small or medium Vornado fan before the Dyson. I've been using it fulltimeing for five years now and it really does make the whole room feel cooler.
I'd also recommend:
a washer/dryer combo if you have room.
Square Pizza stone and thermometer for the oven.
LED Bulbs for everything 12v and 110v
Shark Rocket Ultralight vaccum
Water Filter
Better mattress
Ninja Pro Blender/Food Possessor/Chopper
Mini Dish Drying rack
I need this because I have an awful oven that doesn't like to cook things properly. Alternatively this because my laptop's fan needs a clean
Both are also cheap so you can gift someone else!
C'mon...gimme. Thanks for the contest <3
It’s a Taylor cooking thermometer. Highly recommend it. I use it for viewing the boiler temperature and it has an alarm I can set to let me know when the machine is fully warmed up. It lets you view the temp and start a stopwatch on the same screen, which is actually quite hard to find in a small package.
Does this happen to other things that you bake? Maybe your oven temperature is off. You can buy a cheap oven thermometer so you can make sure that when you set your oven to 350 degrees, it's actually at 350 degrees. I have this one: http://www.amazon.com/Admetior-T803BH-Kitchen-Oven-Thermometer/dp/B003EDY97U/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1368107941&amp;sr=1-1
My oven is nuts. I'll set it to preheat at 350 and when I check the thermometer, it will be at 400. I wouldn't be able to bake anything without my little oven thermometer!
*edit-grammar fail
Use one of these oven thermometers if you don't already have one. I found out that my oven was off by about 15 degrees.
Hopefully others will chime in so there's more of a consensus, but this is what we use in our ovens at the bakery to confirm our oven thermometers are working properly. We leave them in most all the time.
https://www.amazon.com/CDN-POT750X-High-Heat-Thermometer/dp/B0021AEAIK
You might consider popping an oven thermometer into your oven to see if it's really heating to what you set it. Even with two trays, 30 minutes at 350 is a long time for cookies.
Does your oven have a window? If so then this.
https://www.amazon.com/CDN-POT750X-High-Heat-Thermometer/dp/B0021AEAIK
Since it's summer I think this will come in handy :p
You should also go for this cause you now have me worried that you will get food poisoning.
And (yeah I started a sentence with 'and', so what) lastly you should get this because it is so good that I can't even find the words to begin to describe it other than I've watched 4 times since getting it two weeks ago.
As for me, I would love this as drawing is my new hobby and this book was recommended to me as being good for beginners.
Thanks for the contest. woop-di-woop
Edit - misspelling of raffle phrase. Also well done on the new job.
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.
When it comes to meat, in general, it has more to do with internal temperature than time. If you don't already have one, I recommend getting some kind of meat thermometer. I like the kind that you leave in the meat like this one. Then do some research on what temperatures different meats should be cooked to. Here's a nice infographic by Food Network. This is all you need to cook to the best doneness. But, of course, you will likely be cooking other things along with the meat, so knowing how long it's going to take is important. This Timetable for Roasting Meat by Betty Crocker might be helpful. But remember the times are just a guide, it's all about the temperature.
Edit: I should also mention that if you have an older oven like I do, it's very possible that the temperature you've set the oven to is not what it's actually producing. I put a regular dial oven thermometer in my oven awhile back, and I've noticed that it has a margin of error of as much as + or - 25 degrees. So, I always keep a close eye on whatever I'm cooking. If it's cooking too fast, I lower the heat, if it's cooking too slow, I raise the heat in increments until I feel like it's in a good place.
Pick up an oven thermometer too.
A Danish dough whisk. Great for mixing, easy to scrape the sides of the bowl as you mix, and they clean up in a few seconds.
A Progressive silicon bowl scraper. Stiff o one side, flexible on the other.
Covermate stretch to fit food covers. Great for covering bowls while the dough rises. You don't have to mess with plastic wrap, and they're reusable. I found mine at Albertson's.
A large ceramic bowl. I got mine at Kohl's for about 20 bucks.
An Anchor Measuring Glass. I use these to test for my dough doubling in volume. Just tear off a pinch, push it into the glass, and its easy to tell when the volume's doubled.
A Maverick Oven Thermometer. Unless you're entirely sure your oven is near 100% accurate.
A Magic Bullet mixer is great for chopping small amounts of herbs and zests without a lot of cleanup.
I've just started using silicone bread pans I got on line at 13deals for stupid cheap, 5 bucks apiece i think. Keep watching, they show up fairly regularly.
Scotch-Brite Stay Clean scrubbers. They claim they'll clean up eggs and melted cheese without fouling up.. I figured they'd also clean up dough without gunking up on the first use, and I was right. They're great for cleaning out your bowls.
Parchment paper. A good dutch oven. baking stones.
That's about it. Some of my favorite things for making things easier.
Most remote thermometers are made to be inserted into something. What you should do is get a simple over thermometer that clips onto the racks. It's going to measure the ambient temp as it doesn't react as fast. Your probe was shooting up because it ws reacting to the heat cycling of your oven. The heat elements turn on and off throughout the process and do exceed the target temp, but just to normalize the overall interior temp.
Get an inexpensive oven thermometer. Example. In my area, large grocery stores (Vons, Albertsons) carry these.
As someone else said, it depends on what one you get. My friend's is nice, mine not so much. It's still good for the price, but the toilet has some issues, there are hardly any lights, and this one time there was a mouse. I called fms and they sent some guy over two weeks later and all he did was set up a couple of traps. I've seen the mouse once or twice since then. Also, I may recommend an oven thermometer (http://www.amazon.com/POT750X-High-Heat-Oven-Thermometer/dp/B0021AEAIK/ref=sr_1_1?ie=UTF8&amp;qid=1407766362&amp;sr=8-1&amp;keywords=accurate+oven+thermometer) because my oven temperature is like 50 degrees high. It's not that bad of an apartment though, just don't expect something like park point or uc. Oh, and I can't seem to stick things to the walls, they always fall off. Kinda strange.
This Controller could make it so you could use the freezer to control your temperatures. Obviously you'll still need ventilation, but you could put your exhaust fan on a timer, and make it run 5 minutes at a time every hour to exchange your air so that you don't lose your cooling by constantly exchanging air
Hello!
I use the French method because I like to make a few batches at a time and can’t be bothered to clean the saucepan for the Italian method, lol. I use silicone mats, I find that the Costco brand parchment paper crinkles when I let the batter rest on it. Do you have an oven thermometer? I use this one:
CDN DOT2 ProAccurate Oven Thermometer https://www.amazon.com/dp/B000095RC5/ref=cm_sw_r_cp_api_i_mLDADb9HW373N
I rest the shells for about 45 minutes to an hour. I tried to only rest them for shorter and the feet were terrible. Hope this helps!
This one is similar.
Meat thermometers often only go up to ~200 F, which is too low for baking. To really find out and make sure you're using the right temp for recipes I recommend getting an oven thermometer like this one .
Until it's done! :)
The timetable, assuming you're roasting at 325 Degrees, says about 20 minutes per pound, so about an hour and 20 minutes.
Timetables will only get you so far though. They don't take into account the shape of the meat, thickness, etc. Best thing to do in my book is get a leave-in thermometer. Let it alert you with a beep the second the meat is at the temperature you want to pull it at. Here's a good cheap one:
https://www.amazon.com/dp/B00O3GVRS6/ref=psdc_289811_t3_B008EV7JNI
Whichever way you go, current wisdom says you're good to go once your pork reaches 145 degrees. It used to be 160 degrees until the FDA changed it in 2011. I myself can't get used to it quite that low but I can settle for pulling around 150-153 and letting it rest.
You need to get yourself one of these. It'll give you a much better idea of the temperature inside your oven.
https://www.amazon.co.uk/dp/B00EWKQTZ4/ref=cm_sw_r_cp_awdb_t1_n4UtDbCPQXJ6N
Get an oven thermometer, cheap tool that will really help all of your baking!
ATK liked this one
https://www.amazon.com/gp/product/B000095RC5
Get thee an oven thermometer! My old oven was a piece of crap with hot and cold spots, and the actual temperature did not match up to what I was telling it to be.
I did it! My first pizza that I actually enjoyed, and didn't fuck it up in any way.
I modified the recipe based on your last comments, I also increased the water a little bit:
100% flour
65% water
1% diastatic malt
2% salt
1.5% instant yeast
I'm not sure about the weights of the salt/yeast/DM, I'm positive now my scale isn't any good under 10 grams.
At the end of fermentation, this dough shocked me with smell of alcohol, way more than the last batch.
This time I made sure my oven thermometer read 550 F. By the end of baking (exactly 8 minutes) the temperature dropped to 425F. Without the upper flame (I think it's called a broiler in english) the oven can't stay close to 500F. I have to turn that off during baking. I think I got the stone hot enough based on the delicious result.
I have one comment or question about this new flour. With the old local flour I used a month ago, the surface of the dough ball stays smooth and semi circular in the bowl. It's tight. But with this flour (with both kinds of yeast I used) the the air seems to escape somewhere and the surface looks bubbly and deflated. Do you have any comments on this? Should this even concern me?
That looks really neat! I've got this unit now but I might be tempted to upgrade after seeing your post. The fact that the chef alarm does low alarms is definitely a huge plus!
You can try it, or just put it back in the oven at 450F for longer.
Or get an inexpensive oven thermometer and remove all doubt of what the oven is doing.
https://www.amazon.com/dp/B0021AEAIK
Or put the pan on the stove and heat it on high/med-high until it starts to smoke.
I stick with Taylor because they're pretty reliable, relatively cheap, and you can find them in a lot of stores and online. It's really a personal preference, though, but to start off, I recommend that brand. I'm going to get an Admetior when I start my blog for a little more temp accuracy, but still, they're not expensive (it's <$20). This review is pretty in depth, but the Admetior link is sold out through the review, so use this one if you want to check it out.
This is the one I use and it's great. http://www.amazon.com/gp/product/B0021AEAIK
I personally use thermometers to measure both types of temperature. When I think about it, I actually use way too many thermometers than the normal person would.
I really think a person needs 2 thermometers if they want to turn out good and consistent food...one to measure the grill temp and one instant read to check meat doneness.
The oven thermometer I use looks like this and can be found practically everywhere. I like the thermometers that measure temp down at the cooking surface better than ones that sit on the lid because I've found there is at least a 25 degree difference from cooking surface to lid on my grill.
This is the pen thermometer I use to check meat temp close to the end of cooking. It might be tricky to find Thermoworks products locally but you can find similar stuff at cooking supply stores.
Those 2 types of thermometers above would do the job really well without being horribly expensive. If someone was looking at the next small step up in thermometers, this is the digital probe thermometer kit I have. It comes with the 2 digital probes to measure both grill temp and food temp. The Maverick ET732 has been one of the better purchases I've made recently.
I just picked this up. Sticks to the door with magnets.
https://www.amazon.com/gp/product/B0013JSU0O/ref=oh_aui_detailpage_o01_s00?ie=UTF8&amp;psc=1
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.
Tryna make a nice Peet’s?
https://www.amazon.com/CDN-POT750X-ProcAccurate-High-Thermometer/dp/B0021AEAIK/ref=mp_s_a_1_14?keywords=pizza+oven+thermometer&amp;qid=1574573581&amp;sr=8-14
I used to use this guy but never felt comfortable with the readings in a liquid, especially at lower temperatures (i.e. chilling the wort). Glad you are satisfied with yours.
Bath time safety: get an inexpensive probe-type kitchen thermometer with the probe on a long wire, it'll cost under $15. Drop the probe in the bathwater to check the temp as you fill it; my son likes 100 degrees F. Pull the probe out and move it away before putting the baby in.
Here's one at Amazon: https://www.amazon.com/Taylor-Precision-Products-Digital-Thermometer/dp/B001GD1WHU/ref=sr_1_24?hvadid=241634234294&amp;hvdev=c&amp;hvlocphy=9002028&amp;hvnetw=g&amp;hvpos=1t1&amp;hvqmt=e&amp;hvrand=1395124801895380803&amp;hvtargid=kwd-11342888001&amp;keywords=kitchen+thermometer+probe&amp;qid=1554823688&amp;s=gateway&amp;sr=8-24
I have this and it works very well. The bi-metal ones kinda suck and I would avoid them.
You can use that and create a guide for yourself. I'd say that the numbers on the dial correspond to a couple of standard temperatures.
Salsa Chicken was my very first recipe with meat. It is incredibly easy and cheap. All you need is chicken, salsa, taco seasoning, and cheese. The salsa coating keeps the chicken nice and moist. You can use the EXACT SAME ingredients and put it in the slow cooker to make shredded chicken perfect for tacos! :)
I would highly encourage any new cook to invest in a meat thermometer. I wish I had YEARS ago. It is so frustrating to cut into the meat and it is not done or waaaay dry because you cooked it too long. We have this style - it will beep when you hit a safe eating temperature. I hear this style is good too