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By: Bill McGrath
The Williams-Sonoma Smart Thermometer is a Wi-Fi connectable device that can also be used in a stand-alone mode. At this point in time, only Apple products have an application that works with the thermometer, although an Android device is scheduled for release.
The thermometer base is attractively styled and has a probe that is more rugged than most. When not in use, the probe and cable can be wound around under the base for safe keeping. The display is backlit with large numbers that display the current temperature and the target temperature. The display will dim after a while to conserve battery life. The unit comes with a charger and USB cable to replenish the battery.
In order to use the Wi-Fi mode, you must connect via a home router which also must have Internet access. You must also create an account with Williams-Sonoma before you can begin using the application, although you can use the thermometer locally without connecting to it.
The application allows you to set the usual things like temperature and multiple timers. You can select the meat type and doneness from a list, or you can select a temperature of your choosing. If you select a meat type, the app will give advice on probe placement in the food. Once the probe reaches 90ºF, the app will compute an estimated time for the cooking to be completed.
While the unit is rated to 750º F, the instructions warn that the cable is only rated to 716º, an odd arrangement. The accuracy is very good across the temperature range that we test. The probe response times are typical of in-food/in-cooker type thermometers.
While this appears to be a well-built unit, it is also quite expensive at $150. The same features can be found on many other products at substantially lower cost. On the other hand, it would match your Sub-Zero refrigerator and Wolf stove nicely, so it’s a matter of personal preference. Williams-Sonoma has been around for a while and should support the product, although there is no explicitly stated warranty. The instructions that come with it are minimal; you need to install the app to learn its features – an annoying feature.
We give this unit a Bronze medal largely because of the high price and modest feature set. If the price tag doesn’t bother you, it’s a nicely made unit that will look good in a modern kitchen.
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Published On: 1/13/2015 Last Modified: 1/28/2021
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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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