Nancy was puce with envy when I told her about my new digital cooking thermometer.
“A Thermapen?" she gasped. She'd been lusting after one for years.
“Nope,” I told her. I bought a cheap knock-off.
How cheap was it? It was 25 bucks for my Javelin Instant-Read, a quarter of what I would have paid for the top-of-the-line Thermapen.
The Javelin won't slice, dice or make julienne fries; but it will take a temp in a couple of seconds, and pretty accurately, too. I probed a pot of boiling pasta water and it came up 211.2 degrees Fahrenheit. Close enough for me.
No more guesswork. No more exploratory surgery. With an accurate thermometer, you can tell just by looking when it's time to stop cooking.
It measures deep fat, candy, meats, poultry, seafood, a loaf of bread - even me. When I stuck it in my mouth it came up - what else - 88.5.
This thing would replace all of Nancy's temperature taking tools. And don't get her started on her disgusting oven thermometer.
"Cold! If the thermometer had been an inch longer we'd have frozen to death." -- Mark Twain