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The ThermoPro TP-10 is a single-channel food thermometer with good accuracy at a good price. The manufacturer advises that the thermometer is not designed to be used as an oven thermometer because accuracy is not guaranteed above 200ยบ F or 93ยบ C. The unit is not waterproof and should not be used in the rain.
The unit has a temperature measurement function and an up or down counter timer. The display will slowly flash blue as the temperature rises while cooking. When the temperature rises to within 15ยบ F of the target temp, the blue will change to green to alert the cook that the food is nearly done. When the target temperature is reached, the green will turn to red and an audible alert will sound.
A count-up or count-down timer with a 24 hour limit can be set. In the count-down mode, an alarm will sound when it times out. The timer can run in the background while monitoring food temperature.
Target temps can be selected by choosing the type of meat and the desired degree of doneness. These adhere to USDA standards. Alternatively, the user can select any temperature she or he desires.
Temperature accuracy is good in the food temp range and acceptable outside it. The probe has a 4″ (10cm) straight section, then a bend. This limits the probe depth to the length of the straight part, but that should be deep enough for most purposes. Like nearly all food temp probes, this one cannot be submerged or put in a dishwasher. Careful hand cleaning that prevents water from getting into the probe is required.
The manufacturer’s contact information, including telephone number and e-mail address, is found in the owner’s manual. The unit is covered by a 90 day warranty.
This unit performs well and has a reasonable price. The lack of moisture-proofing works against it, but if you’re careful, it should be fine. I’m giving it a Silver Medal for its price/performance ratio.
Product Information:
Manufacturer:
Published On: 5/29/2016
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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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