SizzlininIN
Master Chef
I'm wanting to buy a good thermometer but don't want to spend a fortune. I've been purchasing throughout the years 2 different kinds. The glass long tube that is pointed at the tip of one end ....this is the one I use for candy and such. And for meats its been the kind that is like a large ice pick at one end and has a flat disc covered in glass at the other. They both run around $5.00 to 8.00 if memory serves me right.
Anyway, I've noticed the kinds the cooks on foodnetwork use and they seem a lot more durable. What kind do you use and why do you like it? What kind have you used in the past you don't care for and why.
Anyway, I've noticed the kinds the cooks on foodnetwork use and they seem a lot more durable. What kind do you use and why do you like it? What kind have you used in the past you don't care for and why.