Reed422 Posted February 1, 2012 Author Report Share Posted February 1, 2012 Oil temp management there.............. I don't have a therm. I usually put a bit of water in after its started to heat and when it stops crackling I begin to fry. Link to comment Share on other sites More sharing options...
ZacS Posted February 1, 2012 Report Share Posted February 1, 2012 a kitchen without a thermometer is like a car without headlights.... crazytalk Link to comment Share on other sites More sharing options...
Reed422 Posted February 1, 2012 Author Report Share Posted February 1, 2012 a kitchen without a thermometer is like a car without headlights.... crazytalk I don't eat meat anymore what do I need one for other then frying which I don't do all that often. Link to comment Share on other sites More sharing options...
Kings over Queens Posted February 1, 2012 Report Share Posted February 1, 2012 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 Link to comment Share on other sites More sharing options...
Reed422 Posted February 2, 2012 Author Report Share Posted February 2, 2012 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! Link to comment Share on other sites More sharing options...
Flys4ever Posted February 2, 2012 Report Share Posted February 2, 2012 Reed, If you want to deep fry sumpin & don't have a therm., (Rachel taught me this) take a dry wood spoon or stirrer and stick the handle into the oil. If/when it bubbles you are over 360 and can start frying.I blew up my candy therm. and use this method. Link to comment Share on other sites More sharing options...
titleguy Posted February 2, 2012 Report Share Posted February 2, 2012 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. Link to comment Share on other sites More sharing options...
Reed422 Posted February 2, 2012 Author Report Share Posted February 2, 2012 Don't forget the cheese. Dude the sauce was unreal - simple- eye talians would approve. effinmainards ayup Link to comment Share on other sites More sharing options...
ZacS Posted February 2, 2012 Report Share Posted February 2, 2012 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. Link to comment Share on other sites More sharing options...
Reed422 Posted February 2, 2012 Author Report Share Posted February 2, 2012 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? Link to comment Share on other sites More sharing options...
skinnywater Posted February 2, 2012 Report Share Posted February 2, 2012 I just picked up some really nice trap caught Maine shrimp. I will eat some raw as I clean them, the rest will get fried up to make Shrimp parm tonight. Link to comment Share on other sites More sharing options...
Steve in Mass Posted February 2, 2012 Report Share Posted February 2, 2012 I will eat some raw as I clean them, the rest will get fried up to make Shrimp parm tonight. Sounds awesome , 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 Link to comment Share on other sites More sharing options...
skinnywater Posted February 2, 2012 Report Share Posted February 2, 2012 Sounds awesome , but you DO realize that by posting that here, you are exposing yourself to those seafood/cheese Nazis, right? It's really good. The "seafood/cheese Nazis" don't bother me Link to comment Share on other sites More sharing options...
Mike Posted February 3, 2012 Report Share Posted February 3, 2012 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." Link to comment Share on other sites More sharing options...
NS Mike D Posted February 3, 2012 Report Share Posted February 3, 2012 Thermapen is da bomb. I think they are having a sale now. Maverick Pro Temp PT-100 is equally good and if you bbq, the night light is great "... let it go - lets move forward." Link to comment Share on other sites More sharing options...
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