World's Worst Meat Thermometer

[Jenise]

Get this: it STARTS at 140 F!!!! Possibly useful if you like your meat cremated, but for the rest of us: not so much. It's currently located in my kitchen trash.

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Jenise,
Years ago, I went in search of a meat thermometer and came back with a digital one that has a skewer-like probe attached by cable to a remote digital readout. What a great innovation! Not only do I use it for roasts and other obvious applications, but it's great for checking the internal temperature of something like a lasagne that I'm reheating.

Mark Lipton

Actually, I saw one that was even worse some years ago. The hostess had a prime rib into which she had inserted a mercury-type meat thermometer. She eventually asked me if the meat was done (I think she wanted it rare or med-rare).

I noticed the mercury she had been reading did, indeed, indicate the temperature she wanted. But the mercury column had separated into several segments. She had been reading the lowest unbroken column; unfortunately there was another inch or so of mercury segments in the upper part of the thermometer. If you added the segments together, they would indicate well done or more.

And well done it was. And there was also one devastated hostess with a well-done roast beef--which we ate anyway.

LOL! They put lamb at 180!! I'd consider that inedible.

You could have put it outside to use for the upcoming global warming temps.

Jenise,
Years ago, I went in search of a meat thermometer and came back with a digital one that has a skewer-like probe attached by cable to a remote digital readout. What a great innovation! Not only do I use it for roasts and other obvious applications, but it's great for checking the internal temperature of something like a lasagne that I'm reheating.

Mark Lipton

I have one of those and it is made by Polder. A very nice tool for both kitchen and grill. I think they even have a wireless one where you can wear the digital display on a cord around your neck.

[David M. Bueker]

My M-I-L has one of those old, cremate the meat thermometers. I am buying her a new thermometer as a stocking stuffer for Christmas 2011 & using the new one on the bird!

[Jenise]

LOL! They put lamb at 180!! I'd consider that inedible.

I know--if I wanted well done, I'd pull it at 150 for 160 after carry-over cooking took it's toll. I don't cook ANYTHING to 180.

[Jenise]

Jenise,
Years ago, I went in search of a meat thermometer and came back with a digital one that has a skewer-like probe attached by cable to a remote digital readout. What a great innovation! Not only do I use it for roasts and other obvious applications, but it's great for checking the internal temperature of something like a lasagne that I'm reheating.

Mark Lipton

I have one of those, but it hasn't been unpacked yet and I actually haven't used it much--I tend to use basic math, the tip of my finger and an instant read thermometer (which hasn't been unpacked either). And the majority of the time, to be honest, just the first two. But at Christmas, when cooking for our neighborhood dinner, I really did need a thermometer to feel certain of what I was doing, and the store I was at didn't have instant reads, just this. But someone else brought an instant read, so this never went into duty until Wednesday night, when I put it into a veal rib roast (I'm still not trusting my ovens). About an hour later, I pulled the meat and couldn't believe my eyes when I looked at the thermometer. The dial was hanging due south on the Good Cook log--so it either doesn't work or it doesn't even kick into action until 140, not sure which. Or like the difference would matter. What a piece of garbage!

I have one of those, but it hasn't been unpacked yet and I actually haven't used it much--I tend to use basic math, the tip of my finger and an instant read thermometer (which hasn't been unpacked either). And the majority of the time, to be honest, just the first two. But at Christmas, when cooking for our neighborhood dinner, I really did need a thermometer to feel certain of what I was doing, and the store I was at didn't have instant reads, just this. But someone else brought an instant read, so this never went into duty until Wednesday night, when I put it into a veal rib roast (I'm still not trusting my ovens). About an hour later, I pulled the meat and couldn't believe my eyes when I looked at the thermometer. The dial was hanging due south on the Good Cook log--so it either doesn't work or it doesn't even kick into action until 140, not sure which. Or like the difference would matter. What a piece of garbage!

Yeah, I use the poke method for grilling and broiling steaks and such, but for large roasts and fowl I use the thermometer as Jean is rather phobic about "undercooked" fowl and I am very intolerant of overcooked birds. As Dave mentioned, I also use in the smoker when I don't really want to open it up to check doneness. But, a thermometer that reads 180° for lamb? Garbage indeed!

Mark Lipton

[Jenise]

But, a thermometer that reads 180° for lamb? Garbage indeed!

Mark Lipton

Or that considers beef rare at 140. But let's just say that you actually did prefer your beef medium/medium plus (140) so the range on this thermometer was where lived anyway, even then lower values in the 100 degree range would be valuable indicators of progress or alarm signals re lack thereof. This thermometer was designed by someone who has never roasted meat in their life.

[David M. Bueker]

But, a thermometer that reads 180° for lamb? Garbage indeed!

Mark Lipton

Or that considers beef rare at 140. But let's just say that you actually did prefer your beef medium/medium plus (140) so the range on this thermometer was where lived anyway, even then lower values in the 100 degree range would be valuable indicators of progress or alarm signals re lack thereof. This thermometer was designed by someone who has never roasted meat in their life.

Or by a "food safety expert."

You could use the thermometer to monitor sous vide cooking temperature, which is almost always in the dynamic range of the trashed meat thermometer.

Speaking of thermometers - I got this gadget for Christmas. I am usually not a "gadget" fan, but I like this one.

http://www.vinfrared.com/

Nice one, Chef. Just put it on my wish list.

Get this: it STARTS at 140 F!!!! It's currently located in my kitchen trash.

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There's nothing wrong with that thermometer, Jenise. It's obviously registering the temperature of your indoor composter!

Drew

Now that's a clever gadget, Chef.

-Paul W.

I have the worst meat thermometer. It used to be fine, and unlike the mercury one above, there is no clue of trouble, except that it reads 30 degrees low. Luckily I knew roughly what a roast chicken is supposed to look like, and avoided disaster. I've got to figure how to regift this to someone deserving.

Walt

I've got to figure how to regift this to someone deserving.

How about as a gift for Bosses Day?