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By: Bill McGrath
The ThermoWorks ThermoPop 2 is an enhanced version of the earlier ThermoPop. The new product has a larger display that rotates to make for easier reading or for left-hand use.
There is a single push-button switch on the rear of the thermometer that performs several duties: power on/off; back-light on/off; switching between °F and °C; and auto-on/off activation.
A single press of the button while the thermometer is off will turn it on. Pressing the button for three seconds while the thermometer is on will turn it off. If left alone, it will automatically shut off after ten minutes to conserve battery life. A single press while the thermometer is on will activate the display’s backlight. Another press turns it off, or it will self-extinguish in ten seconds.
Pressing the button for three seconds on start-up will toggle between Fahrenheit and Celsius scales. Pressing the button six times will toggle between auto-on/off and manual on/off.
Accuracy and response time are excellent. Performance matches or exceeds thermometers costing more.
The ThermoPop 2 is water and dust resistant to IP67. It runs on a single CR2032 button battery, supplied, and is claimed to last 4,000 hours.
The thermometer is available in nine colors should you want to use specific thermometers for specific food types. Warranty is two years.
As with all ThermoWorks products, the ThermoPop 2 is well constructed and should last indefinitely. Contact information for the company includes a website, e-mail address, and a telephone number should help be needed.
All in all, this is a well-designed and well-constructed product that will last for years, and deserves a Gold Medal. You can’t go wrong with a ThermoPop 2.
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Published On: 8/11/2023 Last Modified: 8/17/2023
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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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