Thermometers
A good kitchen thermometer is a the responsible thing to do for food safety, but it is a great idea for getting your proteins to the right temperature. I have long been a fan of Thermoworks’ products since I learned of the years ago from America’s Test Kitchen. I own several of them, each with different purposes / uses / attributes.
Thermopen
This is the thermometer that I use the most frequently. I have the Classic which I love, but I would upgrade to the Thermapen One if I were to get another one. It is fast, water resistant, lightweight and reliably accurate.
This is a bit bulkier, but with two temperature probes Smoke is incredibly helpful for monitoring things in the oven without having to open the door and check with my Thermopen and loose all that heat. One of my favorite ways to prepare steaks is via reverse sear. With Smoke, I can monitor the temperature of the meat to get it it exactly where I want it and see how much my oven fluctuates (more than I thought).
This is my latest addition to my Thermoworks collection. The Thermopen2 is quite fast, but its real advantage for me is that its is very low profile and can easily fit in/to your apron or chef’s coat which means you can always have it within arms reach.
