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The Cappec NS-BTH01 is a dual-probe Bluetooth-enabled digital thermometer that works with Apple and Android products. The unit includes a quick start guide that is woefully inadequate, but the app has a more comprehensive operation manual.
In order to get the unit to connect, one has to turn it on in the discoverable mode; this is done by holding the on button for longer than it takes to awaken the device – you have to get the flashing blue light. It won’t “pair,” but it does connect when the app is started as long as the LED is flashing blue. This oddity allows the unit to be used in a non-connected mode without using battery power to transmit the Bluetooth signal. Nice, but initially confusing.
You can set both temperature and time alarms using either the unit itself or via the smart device application. In the app, when a temperature threshold is set for the alarm, a timer begins so you know how long you’ve been cooking. This feature works independently for each probe. You can select from a list of recommended temperatures for doneness, either from the USDA list or a “gourmet” list that is more to our liking, or you can select your own preferences. You also have the ability to set up to four timers associated with each probe. The app will also display an estimate of how much cooking time remains for each probe, independently. You can select different alarm sounds for temperature alarms and timers.
The auto-shutoff feature has some intersting modes of operation. If there is no probe inserted into the unit, it will shut itself down after 15 minutes. If there is a probe inserted, but no timer set, and no buttons are pressed for 2 hours, it will shut off. If a timer is running, the unit will shut off 2 hours after the timer elapses. However, if the unit is connected via Bluetooth, it will not shut down at all. Clever folks!
One gripe is with the tiny, tiny screw on the battery box. I hope you have a jeweler’s screwdriver set!
There is no contact info for the manufacturer on the enclosed documentation, but the unit carries a 12 month limited warranty. It’s not clear how one would get warranty service if needed.
Overall, this is a nicely thought-out unit. It is small, has numerous features, and performs well. We’ll give it a Silver medal, although we might be tempted with a Gold rating with better support documenation and instructions that are readable. How about a downloadable owner’s manual? I’m too old to read manuals on a smart phone.
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Published On: 6/26/2014
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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 โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ 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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