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By: Bill McGrath
The ThermoPro TP-620 (also shown on the company website as the TP-19X) is a full-featured hand-held instant-read food thermometer that is well-sealed against moisture. It displays good accuracy and speed, although not best-in-class in these categories. It cannot be left in the cooker.
Unlike most ThermoPro thermometers, this unit employs a thermocouple to detect the temperature. This type of sensor is typically faster than the more common thermistors used in many food thermometers.
This thermometer has a rotating display in two orientations so it will be easy to read right or left handed. The display can easily be read in the dark.
The unit turns on when the probe is extended from the body. The probe can be unfolded by 180° and no farther. If left on the counter, it will auto-shut off, and re-awaken when picked up.
The reading can be converted easily between Fahrenheit and Celsius scales with the push of a button on the back. There is a lock button that will hold the displayed value for five seconds then revert to measurement mode.
The ridged top surface prevents the thermometer from slipping in the hand, and the exterior of the body is coated with an anti-microbial agent. A magnet on the back can be used to attach the thermometer to a cool surface like a refrigerator door. The whole thermometer can be placed under running water to clean it without worrying about water ingress. It can also be calibrated in an ice water bath if necessary.
As mentioned earlier, this isn’t the fastest or the most accurate thermometer I’ve tested, but it is more than good enough for its intended purpose: cooking.
The product is warranted for three years. The instruction booklet is thorough and has contact information for the manufacturer, should the user have any problems. There are phone numbers, e-mail addresses, and a website available.
This is a full-featured thermometer that exhibits good performance and a quality build. It’s a bit more expensive than most of the company’s products, but it appears to be more rugged. What’s not to like?
Manufacturer:
Published On: 8/12/2021 Last Modified: 8/25/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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