The kitchen thermometer is one of those objects that need to be purchased first when equipping the kitchen. It may seem that it takes it particularly nowhere and it is required only by novice or unsure in his power to culinary, but it is not at all. When cooking certain dishes, the thermometer is able to assist you in bringing them to the required level of readiness and sue in such a way as conceived.
What it is?
Thermometer with a dipstick (thermoshope) is a device used to monitor the temperature of the food ingredients. He is an excellent assistant if when preparing a dish, a clear observance of all rules must be obtained in order to get the desired result. Long metal probe makes it possible to find out the readiness of the dish and in the middle, and not only on its outside. Most of all this is important for large pieces of meat, desserts or fish.
Varieties
There are 2 key types of thermometers: digital (electronic) and analog. Electronic devices are an excellent choice for people who are serious and pedantically belong to cooking.
Analog will be useful to those who do not need high accuracy and who want to save on the purchase.
Analog (they are mechanical, bimetallic, spring, arrogant) Thermometers are equipped with a dipstick (from 8 to 20 centimeters) from a stainless steel, in the tip of which the measuring element is built. This type of device operates according to the expansion method of the temperature increase. There are 2 variants of the scale.
- In one, the arrow of the device is shifted in the heating of the metal, outside the dial is similar to the clock. Sensor usually serve steel spiral or a plate from a bimetal.
- The second type is also similar to hours, only instead of the traditional arrow in the role of the scale uses a tube with a colored liquid. With an increase in the temperature of the dish, the liquid expands and the scale rises up. When cooling, the opposite effect occurs.
Digital thermoshups There are a huge amount of varieties, but we will focus on two main.
- Standard digital thermometer (It is also called a thermoshope, a thermometer with a dipstick, a needle thermometer). This device is very popular. It is a small electronic unit with a display and a thin metal probe in the form of a needle, which is immersed in products. The accuracy of its measurements is pretty high, it determines the temperature quite quickly, and the only disadvantage is overwhelming plastic elements, which is why it should not be used at extremely high temperatures. From among their "comrades" it is the best, since it does not have any auxiliary functions.
For hosts, do not intend to measure the temperature of dishes in the oven, this device is enough.
- With remote dipstick. The device of this type is needed to cook, preferring to cook in the oven. The culinary thermoshope is equipped with a rigidly fixed needle, but a separate needle on a flexible stainless steel wire. He stretches inside the brass cabinet, where the spike is immersed in food. The device itself remains outside. Meat and confectionery will be prepared under control so much time as needed for impeccable proceedings.
The thermometer with a remote probe is 2-3 times more expensive than ordinary samples, but along with this it has a lot of auxiliary options. You can set the timer, as well as make the sensor settings, which will work with absolute food readiness. The buzzer will notify the owner that it's time to get a baking tray.
Certain modifications make it possible to set the regime based on the type of dish prepared.
Due to the elasticity of the wire, the probe can be placed in the most hard-to-reach areas. Additionally, the device can be used when cooking meat on the barbecue, grill and in smokehouse. You will not believe, but the device can be used for measurement temperature of concrete solution and the like.
Infrared thermometers (pyrometers, IR thermometers, contactless thermometers) - the most modern devices, they set the temperature on the outside of objects. These fixtures are measured, taking the intensity of the heat radiation secreted. By no means each hostess will need a kitchen device such a direction, since it cannot be used to measure the temperature in the depths of the dish.
However, it is comfortable when measuring the heat of those dishes, whose shell is not allowed to damage the punctures. In addition, the IR thermometer can be measured the temperature of the spinstly heated dishes. It is practical if the recipe for food should be frying at a specific temperature.
Compared with all the thermometers described above, this modification displays the measurement result instantly.
But should consider that The more distant it is from the test item, the deviation becomes more.
Advantages and disadvantages
Analog thermometers
Advantages:
- relatively low cost;
- ease of use;
- just wash;
- The device is equipped with a clip for fixing on a saucepan;
- Functions without battery and other batteries.
Disadvantages:
- The accuracy of the measurement varies within a few degrees;
- Uninstalled scale scale - as a rule, it is very narrow, which makes it possible to apply it only for a small number of dishes;
- To properly detect the temperature, it is necessary to wait for the heating of the probe;
- With negligent use (drop, blows), the deviation of measurements increases;
- Cleaning probe after any measurement;
- damages the structure of the dish when measurements.
Electronic (digital) device
Advantages:
- High accuracy of measurements;
- large scale - from -50 to +300 degrees;
- Possess auxiliary options - backlight, buzzer (beep when receiving the desired temperature).
Disadvantages:
- the abundance of plastic elements that are able to melt with too large temperatures or come into disrepair during cleaning;
- To accurately set the temperature, it is necessary to wait until the probe will be disappeared;
- need probe cleaning after any measurement;
- Damage to the structure of the dish when measurements;
- Functions from the battery.
IR thermometer
Advantages:
- The instantage definition of the temperature, you do not need to wait for the heating of the probe, you need to simply send the device to the product in order to find out its temperature;
- measuring the temperature at a distance of several meters, which simplifies hot dishes;
- Do not constantly wash and clean up, because it has no contact with food, which is much increasing the life of the device;
- high-precision - determines the temperature with a small deviation;
- wide scale, which makes it possible to measure the temperature not only hot dishes, but also use it during freezing;
- No need to prick the dish, damaging his shell;
- Expose options - fixation of the temperature of the last measurement, the intensive screen illumination, the autotrusion, measures in Celsius, and in Fahrenheit;
- It can be used both in the kitchen and in everyday life, for example, by simply measure the temperature of the battery, water in the bath or crane.
Disadvantages:
- high price;
- It is impossible to measure the temperature in the depth of the prepared dish;
- Functions from batteries.
Review manufacturers
Chinese trading platforms are littered with advertising cheap devices, but they can use when the device needs a couple of times. If the attitude to the measurement is professional, then the device should apply to the specialists.
- Thermoworks. - This firm produces exclusively thermometers. Makes various modifications, binds them all high cost and excellent quality.
- Weber - a company operating more than 100 years. Engaged in the production of grills, smoking devices. Thermometers in this case are a concomitant product.
- Karl Weis and Co - European manufacturer. It is one of the oldest German firms for the manufacture of household items made of steel. To date, this is an undisputed favorite in the manufacture of equipment, dining rooms and utensils for kitchens and restaurants.
How to choose?
It is safer to acquire a kitchen thermometer for products in a fixed outlet. On the page of online catalogs there is no possibility to hold the device in hand, examine the quality of the assembly and the reliability of the fine probe.
It is advisable to refuse from low-cost digital modifications. Basically, the deviation of their indicators does not meet the declared and comes up to 3-5 degrees against the guaranteed tenths. It is easier to immediately purchase an analog thermometer.
Sort devices with the ability to adjust the readings.
Sometimes a benign thermospectopen with intensive use is able to give a failure, but you can freely perform it to the reconfiguration for subsequent operation.
And the latest recommendation: Try to buy the temperature pointers of the temperatures of already tested brands. . These firms are much more reliable and work much longer, their devices accurately measure the temperature of fluids, meat and baking dishes.
Terms of Use
To any degrees for the kitchen, the manufacturer makes a detailed guide to its use, However, there is a general range of requirements that are unconditional for execution.
- It is completely lowering or washed in it is permitted extremely resistant to moist accessories.
- Do not exploit the device overly often, piercing the dish - so it will lose its own juiciness.
- Apply a culinary thermometer, as a rule, at the final stage of cooking. For barbecue, these are final 10 minutes of cooking, for whole pieces of meat - final 15-20 minutes.
- Specialized table will be able to find out the degree of readiness of the dish. It is spelled out about the type of product and temperature at which it is ready to use.
And yet: you should not drive the probe of the device nearby from the bones or cartilage - so it may be damaged, and besides, his testimony will become unreliable, or the tool will completely cease to function.
Features of care
We must not forget that once in 6 months the control checking accuracy of the preparation of dishes should be carried out. Clean the sidework itself for the kitchen and its screen is permissible or moistened with a clean cloth, or by means of napkins.
Losing instruments, as already mentioned, entirely into the water, and especially the model with the wire, is resolutely prohibited.
Removable or retractable probe after disconnecting from the casing can be washed in warm water using detergent. Then it rubbing him.
After cleaning, the device is stored in a place with good ventilation, without excess moisture and at room temperature.
There are probes even with a radio transmitter, the radius of which is equal to one kilometer, only the need for this instrument is extremely small. The main thing in the kitchen s degrees "So that he gives accurate information and it was convenient to use it.
Overview of the electronic thermometer with a dipstick look next.