I have become a thermometer junkie. I have five thermometers in my kitchen, and I'm looking to get more. The five in the kitchen are:
• an oven thermometer (never trust an oven)
• two refrigerator thermometers (one for the fridge, one for the freezer compartment)
• an instant-read meat thermometer ("instant" is overstating it)
• an electronic probe thermometer
If you told me I had to get by on just one thermometer, I'd definitely pick the probe. It can substitute for any one of the above, although I like having the others doing their jobs.
By the way, a lot of people keep their refrigerator a lot colder than is necessary. If you're looking to save on the electric bill a bit (as I certainly am), you can save a few bucks with a well-placed thermometer. Fr'instance, your freezer should be between 5º and -5º F. (Mine is currently at -10º or so, but I don't see a way to adjust the freezer compartment by itself.) The fridge should be between 34º and 40º. So if your thermometer shows a temp of 30º and your milk has a thin layer of ice floating on top, you can probably knock the little dial up a notch or two.
I'm also told that a thermometer with little or nothing stacked on top of it (guilty as charged, until recently) is more energy-efficient.
No cooking this weekend – B-Fest awaits! The closest I'll probably get to decent cuisine over the next few days is a trip to Superdawg. And that's saying something, Pancho. Maybe an update tomorrow. Maybe not.
• an oven thermometer (never trust an oven)
• two refrigerator thermometers (one for the fridge, one for the freezer compartment)
• an instant-read meat thermometer ("instant" is overstating it)
• an electronic probe thermometer
If you told me I had to get by on just one thermometer, I'd definitely pick the probe. It can substitute for any one of the above, although I like having the others doing their jobs.
By the way, a lot of people keep their refrigerator a lot colder than is necessary. If you're looking to save on the electric bill a bit (as I certainly am), you can save a few bucks with a well-placed thermometer. Fr'instance, your freezer should be between 5º and -5º F. (Mine is currently at -10º or so, but I don't see a way to adjust the freezer compartment by itself.) The fridge should be between 34º and 40º. So if your thermometer shows a temp of 30º and your milk has a thin layer of ice floating on top, you can probably knock the little dial up a notch or two.
I'm also told that a thermometer with little or nothing stacked on top of it (guilty as charged, until recently) is more energy-efficient.
No cooking this weekend – B-Fest awaits! The closest I'll probably get to decent cuisine over the next few days is a trip to Superdawg. And that's saying something, Pancho. Maybe an update tomorrow. Maybe not.
