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Maine Shrimp Question

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Reed422

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I don't eat meat anymore what do I need one for other then frying which I don't do all that often.

 

Testing the temp of water when baking.

 

Testing the temp of custard when making ice cream.

 

Testing the temp of cooked bread.

 

Good lord. I can't imagine not having one.

 

You need a probe thermo for that stuff, and then a candy making one for deep frying.

 

Shouldn't cost more than 20 or 30 bucks for both combined.

 

 

#otterlivesmatter

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Testing the temp of water when baking.

Testing the temp of custard when making ice cream.

Testing the temp of cooked bread.

Good lord. I can't imagine not having one.

You need a probe thermo for that stuff, and then a candy making one for deep frying.

Shouldn't cost more than 20 or 30 bucks for both combined.

 

My probe therm broke right before I went meatless so I never bothered to get another one. The only thing I might need it for is bread which I have never made in my life but would like to one day.

 

Decided not to do them deep fried. Made a stock then reduced it down a lot and am making a spicy red sauce to go over whole wheat linguini. Tryin to keep the healthyness going!

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My probe therm broke right before I went meatless so I never bothered to get another one. The only thing I might need it for is bread which I have never made in my life but would like to one day.

Decided not to do them deep fried. Made a stock then reduced it down a lot and am making a spicy red sauce to go over whole wheat linguini. Tryin to keep the healthyness going!

 

Don't forget the cheese.

I would ******* LOVE a grave blanket. icon14.gif
 

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I don't eat meat anymore what do I need one for other then frying which I don't do all that often.

 

you obviously still eat fish.

 

if you have a decent digital probe you can nail temps on everything without guess work. I have probed stuffed clams, casseroles, fried/baked fish, etc...

As you said, meat is the most critical to get the temps just right, but it still plays a huge role.

 

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you obviously still eat fish.

if you have a decent digital probe you can nail temps on everything without guess work. I have probed stuffed clams, casseroles, fried/baked fish, etc...

As you said, meat is the most critical to get the temps just right, but it still plays a huge role.

 

I have never used a probe on fish with success?

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I will eat some raw as I clean them, the rest will get fried up to make Shrimp parm tonight.

 

Sounds awesome :drool:, but you DO realize that by posting that here, you are exposing yourself to those seafood/cheese Nazis, right? ;)

 

 

"You know the Bill of Rights is serving its purpose when it protects things you wish it didn't."

 

"You can no longer be oppressed if you are not afraid anymore - Unknown"

 

SOL Member #174

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My probe therm broke right before I went meatless so I never bothered to get another one. The only thing I might need it for is bread which I have never made in my life but would like to one day.

Decided not to do them deep fried. Made a stock then reduced it down a lot and am making a spicy red sauce to go over whole wheat linguini. Tryin to keep the healthyness going!

 

Thermapen is da bomb. I think they are having a sale now.

"Depend not on fortune, but on conduct."

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