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Sun Jul 1, 2012, 08:36 PM

OK, I'll be Andy Rooney - Meat thermometers

Why do they make electronic meat thermometers with no "on-off" switch?
You know. The kind with the small readout panel with the wire and probe where you can select "BEEF", "PORK", VEAL" (Who eats veal?), "POULTRY" etc.
No "on-off" switch is just plain dumb.
You engineers would probably call this 'a design problem'.
Yes, it is.

The only way to disable them is to take the batteries out.
That's time consuming and inconvenient.
Otherwise they sit there telling you '000' degrees (Fahrenheit of centigrade, your choice, depending on what country you live, in I guess) until the batteries run down.

And that's an additional problem.
You put the batteries in the drawer with the thermometer and they roll around to the back of the drawer, or get lost entirely. And if you can find them, they're probably dead by now anyway.

Meat thermometers are handy things to have in a kitchen.
I don't need the centigrade scale because I'm an American.
But I guess it's nice to have that if you don't live in America.
A lot of people don't.

When I shop for a meat thermometer, I find one that has an "on-off" switch.
You can find them.
It just takes a little work.
Believe me, it's worth the effort.
It just make life a lot simpler.
And I'm all for that.



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Reply OK, I'll be Andy Rooney - Meat thermometers (Original post)
trof Jul 2012 OP
mysuzuki2 Jul 2012 #1
Major Nikon Jul 2012 #4
pinboy3niner Jul 2012 #2
NYC_SKP Jul 2012 #3

Response to trof (Original post)

Sun Jul 1, 2012, 08:41 PM

1. I've never found a meat thermometer to really be necessary.

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Response to mysuzuki2 (Reply #1)

Sun Jul 1, 2012, 11:41 PM

4. I have a couple of different types

Yes, I know there are some who can test doneness by touch for things like steaks and chicken, but I prefer to have a temperature readout when I'm cooking most any type of meat so that I can tell not only when something is done, but when it's getting close and how close. This is especially true for poultry which carries a significant pathogen risk if pasteurization temps are not reached, but turns dry and tasteless if temps go much beyond that.

I have a couple of different instant read probes for my datalogger. I also like using non-instant read probes that are left inside roasting meats.

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Response to trof (Original post)

Sun Jul 1, 2012, 08:48 PM

2. On/off switch? But you never know when you may need to stab someone at the movies...

It should ALWAYS be on so you're prepared...just in case.

Man Stabbed With Meat Thermometer in California Movie Theater
http://www.foxnews.com/us/2010/03/09/man-stabbed-meat-thermometer-california-movie-theater/

The best comment I saw on these stories, after many questioned why anyone would take a meat thermometer to the movies, was from a guy who said he always carries one--'cause you never know when someone's gonna ask you if their meat is done.

This happened at my local movie theater. Haven't been there in a while...

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Response to trof (Original post)

Sun Jul 1, 2012, 09:09 PM

3. I see no need for different thermometers. I recommend one: rectal/patio/meat/...

All purpose, more sustainable, win win.

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