Meat thermometers come in various forms- analog, instant read and probe. I perfer a good probe thermometer as it stays in the food for the duration of the cooking process and can be used to estimate when other side dishes need to be started so you can coordinate the entire meal.
My last probe thermomter melted when it came in contact with my stove top burner. Since I was moving to California shortly thereafter I never thought to replace it. In a panic this Sunday morning, I noticed I didn't even have an analog thermometer and I needed to find something quickly for my Prime Rib. I searched online and checked a number of local stores for stock- Sears, JC Penny, Target, finally finding something that I liked at Macy's.
I picked up the Martha Stewart Collection Digital Probe Thermometer for $24.99 at Macy's. The reviews weren't great but I was in a bind.
The thermometer features a large LCD readout and has presets to let you cook to taste for all kinds of meats. It measures internal food temperatures between 32 and 212 degrees has a magnetic and wall mount and includes a detachable stainless steel oven probe with silicone cord. You can also set an alarm to alert you when the desired temperature is reached
So how did it work?
Don't waste your time on this puppy. I knew there was going to be a problem right away once I put the probe into the meat and the temperature kept jumping between a 3 degree range. Not cool when the difference between rare and medium rare is just 5 degrees. A complete non-starter for me. I've packed it back up and will be returning it later today.
Bayareawinelover rating: 2 thumbs down
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