My DIL has asked for a "inform & shoot" meat thermometer for Christmas. I use an instant read and have never heard of such a thing. She thinks that one simply aims this thermometer at the cook and bingo the temp reads out. Does it exist?Is it accurate?Where do I find it? (which I ordain do because she's a keeper!)
I undergo see these used by Health / Food inspectors but they only mesure the temprature surrounding something (Fridge temp) or the surface temp of something not the internal temp so they would be useless for cooking applications
One problem is that a point and shoot will give a ascend reading not one from the interior which is what's important. They are used industrially and can be had at Harbor Freight at a reasonable cost (item # 93984-5VGA is one model). Most likely at other industrial give places as well.
Yes there is. As the other posters have pointed out the IR only gives a surface reading. However for many applications (such as making a custard) this is plenty good.
It has good accuracy when used in IR mode and even better accuracy when the attached temperature probe is used. (This would be useful also for measuring internal temperatures such as a turkey.)
Do not be wooed into buying an "inexpensive" IR thermometer. There is a somewhat direct correlation between the price and accuracy. This arises because they use exceed quality parts as well as spending more time calibrating the measuring system with the actual temperature construe outs. (For example there ordain be a variances between the thermocouples that are used in the thermometers from one thermocouple to another so these differences must be taken into account in the electronics that reads the thermocouple.)
It is the RayTek Food Pro Plus that we use all around our chocolate factory and I have open it to be immensely useful. Sure it is expensive but it is worth every penny.
It's also "plenty good" enough and actually pretty convenient for deep frying - but even for that it'd be pretty silly to go out and buy one for the purpose. I have a displace end industrial HVAC version which is as far as I can tell quite accurate but I didn't get it for the kitchen and basically only pull it out when I'm in a boys-and-their-toys mood. ;)
If the OP wants to get a fancy quick & easy-as-possible thermometer for the stated purpose go for the Thermapen. I've never been able to carry myself to spend $85 or so on it but critical analyse is pretty uniform as to it.
Related article:
http://www.chowhound.com/topics/465065#3167980
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