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Old 07-16-2006, 06:08 PM   #11
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
I love the probe thermometer I dont know why but I totally seize up when cooking a roast or tenderloin so this give me some peace of mind.

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Old 07-16-2006, 07:28 PM   #12
Senior Cook
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
I have several different thermometers that I use in the Kitchen. The most important being my digital candy thermometer..

I just recently got a wireless digital probe thermometer for Smoking Meats. It will be wonderful for the Wisconsin winters and smoking.


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Old 07-17-2006, 06:55 AM   #13
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Not have a temp probe? Wouldn't that be sacrilege??
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Old 07-17-2006, 08:36 AM   #14
Sous Chef
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Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
I too have the Polder probe {LOVE IT} one thing to keep in mind and not make the same mistake I did.......This past christmas I was cooking my usual prime rib meal and I thought that I set the temp on farenheight, but Whoops I had it on celcious.......It took me a few hours to figure out why the temp was rising so slowly, happily the food was well done [not my fav...but] still edible.

Just because someone tells you that you can't do something doesn't mean you have to listen.
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