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Temperature In An Instant? |
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Friday, 03 August 2007 |
Chances are you have an instant-read thermometer in your kit. They are indispensable for determining doneness timing when cooking meats, poultry and checking water temperature for activating dry yeast. But do you really get instant results? Robert Wolke, author of “What Einstein Told His Cook,” recommends using the digital read-out style of thermometer for speed. The temperature-sensing coil in a dial-type thermometer takes longer to register—and the temperature gauged is usually not as localized as we want (i.e. the exact temperature of the center of a turkey thigh or a grilled steak.) A digital thermometer has a tiny computer chip mechanism in the tip of the probe that registers temperature very specifically and quickly.
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