Re:Why you can’t buy a thermapen on Amazon (2016)
by henrikschroder on Tuesday May 11, 2021 @07:47PM
(#27125033)
> it reads so fast that it's easy to explore the temperature gradients in the food.
I was amazed when I discovered this. If you have a thick steak on a pan, knowing what the temperature gradient looks like inside is very valuable, compared to just knowing the temperature in the middle. Just slide your thermapen out slowly, and you can get a good reading on the gradient.
She loathes sous vide.
The nice thing about the Thermapen is that it reads so fast that it's easy to explore the temperature gradients in the food. It's a learning process, right? In my own cooking, I'm correlating the measurements with technique and results, and when I finally cook something well I can reliably repeat it.
(Full disclosure. I have the surface temperature version of the Thermapen and a 4-channel recording thermometer, and I've profiled the oven, the griddle, etc. :-) We now focus on improving other aspects of cooking, confident that temperature is handled.)