December 11, 2012
One of my favorite photographs – ever – is one we published at Gourmet about five years ago. It’s a roast from the test kitchen, so bristling with meat thermometers that it looks like an angry porcupine. All of the Food Editors cooked their meat like that, because not one of them trusted a single thermometer to be accurate.
Why didn’t we just invest in Thermopens?
These wonderful meat thermometers take the guesswork out of cooking meat. They’re fast – you get a read-out in three seconds flat. They’re accurate – you can absolutely trust them. They’re precise – you soon discover that the temperature differs from one spot to another. And they’re thin – the needle won't poke huge holes into your meat. On top of that, the probes are at the very end of the thermometers, which means they work on thin cuts as well as thick ones: they make excellent tools for grillers.
The one drawback? At $89 the thermopen is expensive. At Christmas that's not a bad thing: like Gourmet Magazine, many fine cooks have been slow to make this investment. So go ahead – be a friend and buy one for your favorite meat-eater.
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