this post was submitted on 25 Jun 2023
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Laser thermometer. I learned a lot about better temperatures at which to cook things and now get more repeatable results when cooking.
Kitchen scale. Recipes are easier to prepare when weighing ingredients as opposed to using measuring spoons and cups.
Both make food a better experience, which leads to more satisfactory meals and eating less overall.
Do you have a meat thermometer?
Yeah a laser is not that great, an instant read probe is what he needs.
I love my thermapen
No. I haven't cared as much about that and I'm not sure why. I've both learned the old fashioned way and haven't minded the results. I very rarely get the internal temperature wrong enough to not enjoy the food.
A laser isn't going to get you an accurate reading of what the inside of the meat is: Get yourself a meat thermometer instead.
For the pan, not the meat.
Oh, that makes way more sense!
I didn't even think of the alternative understanding until you replied. Oops.
Pretty sure he means the surface temp of where heβs about to put the food to cook.
Use the laser to see how hot the cast iron is before putting the meat on. Or how hot the oil is before deep frying. The laser thermometers are good for that.