[Sca-cooks] Infrared Cooking Thermometers
susanrlin at gmail.com
Sun Feb 14 20:15:14 PST 2010
We have one. I don't think it would be good for candy making because it
only takes the surface temperature and you wouldn't get a true reading.
We like it to check the temperature of a pan if we're trying to get it hot
before searing meat and to check the temperature of the pizza stone and
things like that.
A Thermapen might be better (we have one of those as well) because it takes
the temperature very quickly.
But if you're still interested - ours is a Kintrex Infrared Thermometer
(IRT0421) - we got it though Amazon.
On Sun, Feb 14, 2010 at 4:04 PM, Elise Fleming <alysk at ix.netcom.com> wrote:
> Greetings! I've been reading about infrared cooking thermometers on the
> Internet. Has anyone used them and, if so, is there one you would recommend
> or warn against? I'm particularly interested in their use for sugar work.
> Alys K.
> Elise Fleming
> alysk at ix.netcom.com
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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