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Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying?
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I've got one, but it's from back when they called it Thermowand. Got it in 2014 and it's still doing fine.
Oh, and the price seems to be down to $25 on Amazon now.
Those middle ones look right on!
Couple great tips for you, and ones that I was given when I started doing wings. Paying it forward!
It’s a pain, but separating the drumettes from the flats helps em cook more evenly and are easier to toss around and rotate around the egg, especially when you have limited space (and you got to since the back of the egg often gets hotter than the front). Pigtail flippers are the perfect tool for wings on the egg.
Probes are also going to be more trouble than they’re worth with wings. Too little meat, too close to bone, and a spider web of wire to work around when flipping. If you’re not sure of the internal temp, a thin instant read probe works much better. This one is my go-to thermometer for anytime I want to check I.T. - this pocket sized gauge is so much easier than busting out wires and transmitters! Only $25!
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$20 on Amazon had two of them for the last 10 years. Perfect.
A problem that is absolutely here and I haven't seen addressed - chicken at 165 will NOT be pink under any circumstances. Either your thermometer is broken or you aren't measuring it in the right spot or you aren't waiting for the thermometer to come to temperature. Chicken stops being pink at around ~140F.
I am assuming you are using an instant read digital thermometer. Put the probe in at the thickest part, especially near bones if you have them, and slowly press it through the meat to the other side. As in, take at least 6 seconds to cross the whole thing. You can use this method to tell if your center is way colder than the outside, or if it's all pretty similar, or what. If you're seeing it go from ~180 to ~120 to ~180, that's a huge swing which means you can take it out and let it rest for a bit to equalize. If it goes from 165 to 130 to 165, there's less chance of the temperature fully equalizing to fully cook the whole thing, so you might want to leave it in a bit longer.
This is a good and relatively cheap instant thermometer if you need a new one / replacement https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ/
Bottom line, it's possible your oil is too hot, but I doubt that. Cook until the breading looks nicely browned, take it out, take the temperature. If it's not right you can wait for it to cool and fry more (people do that on purpose often). But it's important to make sure your temperature readings reflect reality.
I'd go with this. I use them at home and work and they won't break the bank.
Chicken thighs are much harder to overcook than breast. More flavorable too. They take a little more time to trim, but worth it imo. Go boneless unless you're trying to impress.
Also, get a digital food thermometer. 145 °F should do the trick for chicken while killing the bacteria. I have the LavaTools Javelin (https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_awdo_dl_DSNGQ14CH5RW6SQFVXT4). Only $20 and it's one of my most used kitchen tools.
If you decide to get a themometer like everyone is telling you. I got this one after looking for the best budget instant read. Use it almost every day.
Start by grilling, on any grill you can. Learn about prepping meats, marinades etc. Try stuff. But most importantly, the first and most critical skill is heat management. Grilling over fire is the fastest way to learn: How hot to grill this piece of food? Is it cooking to fast? Is it burning without cooking through? Should I use a cooler section of the grill as a relief area for things that are getting too well done? Learn these things, and that's the foundation. From there, you can throw a party for friends with dogs, burgers, steaks, kabobs and veggies and be in total control.
Also - go buy a quick read thermometer - KEY PIECE OF KIT. You don't have to rely on instinct. You use a thermometer to nail your temps every time.
I like this one:
Good luck and DM with any questions. I taught a zoom class during Covid on basic grilling tips for beginners. Happy to share what I can.
Invest in a decent meat probe. It will improve your consistency tremendously. Color and time should only be used as general indicators of where you stand on your cook with a meat probe confirming completeness.
I've been using a $25 probe for the past 3 years with no issues so you don't necessarily have to spend a lot to have good accuracy on a probe. The fancier ones are made with better materials and are more likely to last longer though.
I'd leave it out for longer. 30 mins is the recommendation but even then I feel the steak is too cold. Get an instant thermometer like this one to check temps.
I’ve use a Javelin from Lavatools for years. It’s excellent.
Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_cp_api_glt_i_ZMXCHNP19JVVW5Z2C97D
I've had good luck with this one.
Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_apan_glt_fabc_2AVYHN79NEHGDS6ZMVNN
yeah, dark meat looks way different than a chicken breast. might be reddish, especially right on the bone
get an instant thermometer...example
https://www.amazon.com/dp/B00GRFHXVQ
it'll improve your cooking because you won't be overcooking 'to be safe'
Pro tip, don't get hung up on times, the only real way to know when it's safe to eat is when the internal temp hits 165.
this is a great one, purchases 5 years ago and still going strong. Will come in handy way more often than just Thanksgiving, especially if you want to smoke meats.
Buy a digital thermometer. It was the best purchase I ever made. I have a nice one now, but used a $15 cheapo from Amazon for years.
Looked it up. It’s $27 now, but still cheap. I still can’t believe how even different pieces of chicken cook differently. I’ll put a bunch on the grill or in the pan and try to guess where they’re at. I get it wrong a lot.
You do need to calibrate. The boiling water test is not only slightly more dangerous, but also inaccurate because of differing boiling rates at different elevations.
Instead, fill a measuring cup to the top with ice. Then fill in the cracks with water, to the top. Let sit for 4-5min to make sure it’s 32f and the stir it continuously with your therm. When the temp stops changing, which on my cheapo was max 30sec, then read it. If it’s 32f, then it’s dead on. If not, the calibrate. If it doesn’t calibrate, then mentally adjust. Check regularly, since it’s not hard.
Here is the one I used for years.
https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ
I don't see the exact model I have for sale anymore, but I have a Lavatools Thermowand which is accurate and only takes 1-2 seconds. The model they're currently selling is on Amazon for $27.
When it comes to kitchen gadgets, my rule of thumb is generally to buy a cheap one first. If I use it enough that I wear it out, then I know it'll be worth it to invest in a more expensive one.
I bought one of these. Zero complaints, but I found I don't use it nearly as much as I thought it would, but maybe you cook differently than me.
I have an instant read like this that I use for everyday cooking. It's much faster and more accurate than the dual probe which gets used only in the oven or BBQ for things that cook for a longer time.
I bought this one and like it a lot. Mine definitely doesn’t jump around that much. https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=mp_s_a_1_29?ie=UTF8&qid=1531200882&sr=8-29&pi=AC_SX236_SY340_QL65&keywords=meat+thermometer&dpPl=1&dpID=4193P3ZjQ8L&ref=plSrch
I absolutely love this one. I've been using it for about 2 years pretty regularly (1x/week) and I always just clean just the tip with a damp sponge.
I have a Thermapen at home but bought a Lavatools to use at a friend's house, and it's just as good. The Thermapen is a bit faster, a bit easier to read, and a bit bigger, but given the price difference I'd recommend the Lavatools.
https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ
I own the thermopen classic and the lavatools javelin. imho, the thermapen is a ripoff, just spend the $25 for the lava tools and never look back.
This one is currently $25. I think the only difference between it and the one that Menace linked is a backlight. I have one, it's pretty quick and very acccurate. Probably not as quick as a Thermapen, but quick enough for my uses.
Edit: According to Amazon I got mine in December 2014. It has held up well to regular use.
Get an instant-read thermometer. The Thermapen is overpriced, but get it or something like it.
The best way to cook a thicker steak on the grill is to set up two heat zones, an indirect zone and a direct zone. With coals, simply place the coals on one half of the grill and nothing under the other half. On a gas grill, light only half of the burners and keep the others off.
Don't bother oiling your steak. Start the steak on the indirect side, again using a thermometer to keep an eye on the temperature. once the temp reaches 110-115, move the steak over to the direct side to finish with a sear, flipping the steak once per minute (yes, it's completely okay to flip your steak multiple times, it promotes more even cooking; leave for at least one minute per side to promote the maillard reaction).
Unless you plan on cutting into it immediately, you will need to take carryover cooking into account which can increase the internal temperature another 5-10 degrees, so for a perfect medium rare, remove from the grill once the internal temperature reaches ~125-128 (perfect medium rare is ~132). If you are going to cut immediately, you can remove it once it reaches to 130-132 degrees. Keep in mind that carryover cooking is more pronounced on thicker cuts because they hold onto to more heat energy.
One great thing about having the thermometer is being able to observe carryover cooking for yourself. Simply keep the thermometer inserted after you remove the steak from the heat and you'll see the temperature continue to climb!
I have had a great experience the past 9 months using the Lavatools Javelin thermometer which is 1/4 the price of a ThermoWorks thermometer (considered the bees knees) and still reads temperatures very fast. https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ
I have this one. Used it solidly for over a year now. YMMV but if they break you should definitely return it. I try not to submerge it in liquid. Any roast, bread, gateau, or steak I cook gets a read from it.
Dude, no. You're paying too much for the name on the side.
Here you go, for when you need a new one. It's an two second longer wait for a temperature.
If that's still a little too rich for your blood check out the thermowand. Picked one up from Amazon for $25. Great thermometer for the price and gets excellent reviews. http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ
I didn't want to spend the money on the Thermapen so I got this one instead and I am very happy with it. It takes about two seconds to get a reading.
The most important thing is to get a good meat thermometer, like this one: http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ/ref=sr_1_1?ie=UTF8&qid=1439214507&sr=8-1&keywords=thermapen Don't get a super cheap one, because they are slow and they suck. That one is what you need. Cooking a certain number of minutes on each side is an okay guideline, but it's really just guesswork, because every cut of steak cooks differently. Take the guesswork out of it and use a thermometer to cook it to your exact temperature every time.
Also, resting! Let your steak rest five to ten minutes before you cut into it or you'll lose all the juicy goodness. Seriously, it makes a big difference.
And salt and pepper is all you need for a good steak. And throw a pat of butter on top of it when it's resting.
And for those on an even lower budget, not the real deal, but this:
I've had amazing success. Reads in seconds and has perfect calibration, thus far.
Invest in a meat thermometer.
http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ
And cook chicken to an internal temp of 165 F at its thickest point. For any kind of stuffed poultry item you will want the internal temp of both the chicken AND the stuffing to be 165. Probe both of them.
I can't answer time/temp for this recipe because the size of the piece of chicken you're using is unknown. I think the 15 minutes that the recipe specifies is optimistic. If you're using a thermometer you never need to guess, you'll know when it's done.
I’ve got a couple Thermapens but peeps should look at these also: http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ/ref=sr_1_1?ie=UTF8&qid=1435093258&sr=8-1&keywords=lavatools+thermowand
I’ve had one for a few months and it is 95% of the performance of a Thermopen at 1/4 the price.
Has anyone tried the Thermowand? It seems to be a fairly new product marketing itself as a lower-priced competitor to the Thermapen. The reviews on it seem pretty positive. I really would like a good thermometer, but just can't bring myself to spend so much on a Thermapen.
You know what most people don't do? Tap it when you want to take a reading. I'm a calibrator and temperature is one of my specialty areas. You have to tap it and you'll be suprised at how much some move. Anyways, the freeze method is better then the boiling method. A lot of inaccuracies can be attributed to the boil method.....ie. elevation, immersion depth, and how close are you to the burner or metal sides of the pot your boiling in.
Just buy one of these for $20 and you're good (I calibrated mine at work and it met manuf stated accy, which is comparable to the over priced thermapen):
http://www.amazon.com/Accurate-Splash-Proof-High-Performance-Digital-Thermometer/dp/B00GRFHXVQ
Never cook cold steaks. Take them out about 30 minutes before you plan on grilling them. Rub in seasoning of your choice on both sides.
Get yourself an instant read digital meat thermometer. I use this one:
https://www.amazon.com/gp/product/B00GRFHXVQ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I like my steak medium. So I get my grill nice and hot (450F), throw room temperature steaks on the grill for 3 minutes. Flip, grill for 3 more minutes. Then test the temperature. For medium, 145F is the recommended internal temperature. So when the internal temp is around 140F and take the steak off the grill. If the temperature isn't 140F yet, put it back on for another 2 minutes. Once temp reach 140F. Let it rest for 5 minutes. Internal temp will rise another 5 degrees or so and cook a bit more after you remove from the heat.
The three most important things are to make sure the steak isn't cold. Cold steak sticks to your grill. And 2nd, make sure your grill is plenty hot so you sear the outside and trap the juices inside. Lastly, try to find steaks about the same thickness. If you have some steaks that are 1/4 inch, some that are 1/2 inch and some that are 3/4 inch thick, the cooking times will be all over the place.
Good luck!
I have the Javelin by Lavatools, (amazon link) that is currently $25.99. I've had it for over a year, use it for brewing and cooking (with good sanitation practices) and haven't had an issue. Some report the hinge breaking though. Lavatools also makes a stick version for less than half the price and has the same precision.
If you're looking for perfection, you must go by temperature, not time. Pull the steak when it reaches 125-130F and let it rest for 5 minutes.
Assuming you are in the US, because you are buying Prime grade beef, here are three options:
Lavatools PT12 Javelin - Cheapest I would go
ThermoPop - best "inexpensive" thermometer
Thermapen Mk4 - One of the best available, used to retail for $99 USD, closeout sale for just $69, great deal. Overkill for most people.
As someone who has eaten meat their whole life, I wish I would've bought this YEARS ago. It is a massive game changer. You will always cook food safely, and accurately.
https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ
Do yourself a favor and buy an instant read thermometer, I have this one. I bought it like 6 years ago and it's served me well for coffee, tea, bread, deep frying, cooking meat, and more. I struggled for years using those goofy dial thermometers that never seem to be right and take 30 seconds to give you a reading. This thing gives a reading in seconds and as far as I can tell has never been off by more than a couple degrees.
Buy any thermometer that says "instant read", and it will work. There are nicer ones than mine but this was $25 and gets the job done. I've bought it for my parents, my fiancees parents, and my friends and everyone is always glad to have one.
It's magnetic so it sits on the side of my fridge and I check the temp of the water in my kettle with it every single morning. Takes about 5 extra seconds. My fiancee likes darker beans, which to me taste gross and petroleum-y if brewed at higher temperatures, so I heat my water to around 190 for brewing, and I taste a difference if it's much higher than that.
You can feel free to use the "leave it in the kettle" method, but that will vary depending on the size and material of your kettle, and will also vary greatly based on how much water is in the kettle at the time. 1 quart of water at 212 F will take way longer to cool than 1.5 cups. Also, how cold is your home? Do you cool it with the kettle open or closed? All these factors will affect the rate at which the water in your kettle cools while you wait. Honestly I haven't taken the time to measure the change in temperature during pouring, I feel as long as I pour from the same height I should get similar results.
Trust me, it's worth it to have an instant read thermometer.
Not a probe, but a Javelin instant read is my favorite. For an inexpensive thermometer, the two I have have lasted 3+ years so far. https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ
That thermometer looks designed to check large cuts of meat. Don't use it on a cookie. I just got a Lavatools Javelin last week, and I love it for smaller things like chicken breast doneness. For the javelin, the temperature sensor is in the very tip.
All that said...don't use a thermometer to check doneness for cookies at all. It's just not how we do. Cookies are not meat. You should be relying on visual cues. What I'd recommend you do is calibrate your oven using an oven thermometer to make sure the temp you're setting it to is what you think it is, and then baking a tray with only a couple cookies to make sure you can tailor the recipe to your liking and your oven.
You'd be better off with an instant read thermometer with steaks and high temps. Probes that you leave in are best to track low and slow cooks.
Yes, you should.
I’m also looking to get one and looked up on reddit and stuff. The two most people were talking about were the Lavatools Javelin which is like $21 and the Thermopop which is like $35.
Still undecided on which one I should get and if that extra money is worth it for the thermopop.
So I can see a thermometer in one photo and it looks like you stabbed it in over the top so its kind of hard to tell if you are showing an internal read or just showing heat close to the edge of your steak (which will get hotter and for normal thickness, not show an accurate representation of how hot your steak will be feel you eat it). If you are trying to show a good reading you should come in at centerline.
I see its a Lavatools PT12 Javelin and you have stuck it in to its bevel. That would put the tip about .75 inches away from the top surface. If this is a thin steak like you said then your probe tip is measuring almost at the other sides edge.
https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ
I’ve had this one for years. It’s not instant but finds the temp in 2-3 seconds.
I'm no pro (don't do sourdough or a lot of fancy grains) but have been baking our family's bread for many years now. It all started when my husband gifted me a stand mixer, and I use it for most breads I make. Seems worth mentioning that I've never made your recipe, but many, many recipes I have made come from KAF using dry yeast. So, similar in those respects to the recipe you used.
The stickiness does go away to some extent with time, slow and steady mixing. Speed 2 on a KitchenAid Pro is usually and high as I go. Though, it should be said that some recipes are meant to make what's known as a slack dough. Slack, meaning loose, soft, sticky. I find the mixer very handy for these as it is easier to knead since it's not sticking to your hands. It is fun to get in there with your hands sometimes though, so if you do want to hand knead sticky dough, look up the slap and fold method of kneading first... it helps.
You might try what's called an autolyse, which simply means, mixing your ingredients together for just a minute, creating a shaggy dough that isn't entirely cohesive. Cover this and allow it to rest for at least 20 minutes, then restart the mixer and allow the dough to come together and knead. This rest gives the flour time to absorb the liquids, resulting in a less sticky dough.
Your loaves do look overbaked but I wouldn't automatically assume so because it is true that sometimes, some ovens, (even the placement in the oven) and/or some recipes, will brown prior to a loaf being fully done. Hence, the foil tent. Another good investment in my opinion is a quick read digital thermometer. Thermapens are the gold standard but a little pricey for my wallet. I've used this one for over 5 years, with no problems, and semiregular checks of boiling water show it to be accurate. A finished loaf's temp (will vary some by recipe) is 195-205°F. I don't let the average white sandwich recipe get over 200°F.
Lastly, be sure to always let your loaves cool completely before cutting. Cutting them hot will release steam that would otherwise be absorbed into your loaves, resulting in a change in texture and dryness. If you want hot bread, let it be individual rolls or a baguette which is briefly re-warmed after cooling, just prior to eating.
I can go first:
$27 - Digital meat thermometer, very useful...not necessary if you've got a wireless thermometer already but very good if you don't - Amazon link
$15 - Bear paws - good for making pulled pork. Amazon Link
I always use a temp gauge.
https://www.amazon.com/gp/product/B00GRFHXVQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Or this one. comes with programmable buttons for powering things up/down, switching tv inputs, and two custom buttons.
Lavatools Javelin on Amazon. $25. Beats the hell out of thermopen. I've used them professionally for 5 years, they're excellent, magnetic body, can't recommend enough
Is there a big difference between the Thermoworks ones and these I found on Amazon: Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_cp_apa_i_O9zkEbB0W3ZZD ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer https://www.amazon.com/dp/B01GE77QT0/ref=cm_sw_r_cp_apa_i_naAkEbXZQT599
This one has never let me down. https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/
I use one of these for things I have to deep fry
https://www.amazon.com/Hamilton-Beach-35033-Capacity-Professional/dp/B00CXMNZTQ
Gives great results.
Get a better thermometer. I have the Javelin and it works great.
Looks like a great kit. I've never used a 5 gallon carboy, but I do own one. Also, please do yourself a favor and add this bottle filler for $3. It is way better than the one that comes with the kit. All you need to add is a kettle to boil it all in.
They have a promo to get their propane burner for free (code: HEATUP). It says that it ended yesterday, so I would double check. If you get it and can brew outside, I would suggest getting an 8 or 10 gallon kettle. The kettles at NB are expensive, so check around. Adventures in Homebrewing has this economy Stainless Steel one for $50. If you are going to brew in your kitchen, you might have to use a smaller kettle. Their 5 gallon SS one is $20.
A better thermometer will be worth it if you start doing all grain in the future. I have this one.
Here's the cheapest one I'd recommend that has prime shipping.
I'll echo the other comments - you're basically already set up to do BIAB. You'll need to buy a bag (a 5-gallon mesh paint strainer works great) and ingredients. A small kitchen scale (at the gallon level being off a few grams on your hops can mean big changes in IBUs) and a quick-read thermometer (https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ) will be good purchases as well.
I tend to buy in bulk because it's hard to justify shipping on 1 gallon's worth of ingredients. Crushed grain won't last as long as uncrushed, but if you keep it sealed and dry, I don't think you'll have an issue keeping it for a few months. If you have a local shop, it'll be a little easier. If possible, get your grain double crushed - it'll help with efficiency.
You can make a pretty good beer with a couple pounds of Maris Otter, an oz of Mosaic (~30 ibus at 60, 1/2 oz at 0 min and the rest at dry hop), and some US-05. I'll add 1 gallon of water to my pot (use a ruler to mark the height of the water so you'll have 1 gallon into your fermenter) and begin heating this to strike temperature - I've found about 162*f will get my mash temp to about 150-152. Go ahead and treat this water and about a 1/2 gallon of sparge water with campden to remove any chloramines in your water (no one told me about this when I first started, and it's one of the best things you can do for your beer. Maybe you are already adding campden, but if not, it's time to start). Put the mesh bag into your pot, add your grains, stir, and then stick the mash into the oven for an hour. I preheat my oven to 170 and then turn it off when I put my pot in there. You want just enough heat to keep your mash from dropping in temperature.
After an hour, pull your grain bag out and place it into a second bucket or pot to sparge. Repeat the rinse / drain / squeeze sparge process until you have 1 gallon of wort in your main pot. Boil as you have done previously, occasionally adding sparge water to the boil in order to maintain 1 gallon of wort. I find this much easier than trying to account for boil-off by starting the boil with excess wort.
Also, remember that a pack of yeast is meant for 5 gallons. It's maybe not the most sanitary practice, but I'll pitch 1/4 packet and then save the rest by folding, taping, and storing it in a plastic bag in the fridge. It's an easy way to save a couple of dollars per batch.
I bought this one and have been happy with it:
It's a little over your budget, but I have this one and love it.
Lavatools PT12 Javelin Digital Instant Read Meat Thermometer (Chipotle) https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_cp_apa_G-2Kyb17PTGZY
What makes it better than, say, this one? Both are 2-3 second response.
thermoworks thermapen is usually considered the best but it $99 however their thermopop (http://www.thermoworks.com/ThermoPop?tw=WIRECUTTER) is also very good or the Lavatools Javelin (https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ?ie=UTF8&ascsubtag=SH47&linkCode=xm2&tag=thesweethome-20)
Ribeye is great (as long as there are no bones, meat cuts with bones are harder to cook in a pan as the meat shrinks away from the bone and it makes so the heat is less even) Other cuts are NY strip, "Flat Iron" (shoulder cut) cuts and tenderloins (usually filet) small tri tips (usually sold as grilling tips) or the eye of the round/chuck eye round. I just found this chart which is useful http://cdn.foodbeast.com/content/uploads/2014/07/beef-cuts.jpg
If you are getting your steaks at a grocery store try and find a butcher in my experience they are usually the same price for the same quality of meat the leaner the meat or the lower quality the harder it is to cook and in generally just isn't as good. So if you're getting select grade meats using more lubrication when cooking will help and cooking it more towards rare will help make it softer. The lower grades do not have that nice marbling of fat which helps lubricate the meat while it's cooking also fat is flavor so less fatty meat less flavor. (http://www.primesteakhouses.com/how-usda-grades-beef.html) If you have the budget prime is the way to go, if your on a budget then skip the NY strip/ribeyes and go for those flatirons (depending on how it's butchered some flatirons will still have parts of tendon in them taking them out is a good idea before cooking) tri tip grilling tips or the chuck eye, all those cuts are generally much cheaper contain more fat and for me they turn out better than the select grade of the more expensive cuts.
I like the Lavatools Javelin. Some have issues with it's shorter probe, but it's never caused me an issue. For most cooking tasks, it's within 0.5 seconds of the Thermapen. And it's only 25% of the cost!
That's a themometer designed for use in the oven, to be left in the meat. It's great for that purpose, but it is very slow to read, making it a bad choice for stovetop cooking, or anything that will be moved around or flipped a lot.
For cooking a steak, or anything that you'll be cooking at least partially on the stove, you want an instant read thermometer, like the Thermapen. If you want something cheaper, the Lavatools Javelin or the Thermoworks Thermopop are a great choice.
I love this. Super quick, accurate, and cheap.
Also, maybe a sealed candy thermometer?
I was just looking at these for $25 and crazy high customer reviews.
Get an instant read thermometer. Don't assess whether chicken is cooked or not by color.
http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ/
I bought this thermapen knock off.
It has really good reviews and is 1/4 the cost. I love it so far.
I also have a dual probe maverik
Something like this should do you well, but get anything.
http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ
This is generally considered a really good thermometer on this sub. 1/4 of the price of a Thermapen and almost as good
I know everyone wants thermapen, but I am of the school of get your feet wet cheap. If you show the dedication with the cheaper products(that are decent) you know it is worth the investment into your hobby to upgrade to the top of the line. That being said this instant read has been extremely accurate and only cost $25 It has a nice magnet on it so I never lose it and it is very fast. If I get a thermapen great, if not this work very well for me.
http://www.amazon.com/gp/product/B004IMA718
This is what I recommend for grill and longterm temps.
I have this thermometer It's ok... a little short so your hand gets a bit too close to the heat, but it gets a decent read within 3-4 seconds.
I have this kitchen scale. I like it. But I'm so anal I want it to read less than 1g :P I don't think that level of accuracy is really necessary in the kitchen, though. People have been baking bread for millennia. But if you want toys, then don't let anyone stop you. :)
This thermometer changed my entire way of cooking. I'm lost without one now. Especially for roasts. Set it, walk away, when it beeps it's done. No more mystery.
Here is what I use. Just as good as the thermopen at a third of the price. Awesome tool
http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ
I agree with everything, however I believe cast iron is the best for this rather than non-stick. Here is a good guide to this method: http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
Also, here's the thermometer I use, it works great and won't break the bank:http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ/ref=sr_1_1/183-1798811-2837003?ie=UTF8&qid=1432422809&sr=8-1&keywords=lavatools+thermometer
Edit: Posted a link twice
I recommend looking at it here at Amazon Warehouse. It's almost always on sale. Buy a good thermometer (I personally use Thermoworks RT600C, though this one looks promising too) with the money you saved.
I got this: http://www.amazon.com/gp/product/B00GRFHXVQ/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
It's much cheaper than a thermapen and works just as well.
Has anyone tried this one?
http://www.amazon.com/Accurate-Splash-Resistant-High-Performance-Digital-Thermometer/dp/B00GRFHXVQ
Here's something very similar with great reviews that won't break the bank: https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_awd_8DkUub1GMQ9J7
I have one myself and have found it absolutely invaluable to cooking any meat.
Reverse sear
I ain’t no master, but mine come out pretty good.
Gonna sound like a lot:
• Lay steaks over a wire-rack overnight, seasoned with fine-grain salt (table salt) all over, put paper towel or something beneath.
• Pre-heat oven to 220-250°F.
• Put steak rack on baking sheet (could have already had it on it in the fridge.
• Season with garlic and onion power.
• Put steaks in for 40-70min (depending on temp and thickness).
• Pull out at ~120°F internal temp. I use this thermometer, their flagship gets a lot of praise, but I ain’t spending >$50.
• Right before pulling out, heat up cast iron on stove at medium-high heat, with a touch of grapeseed or avocado oil (do not use EV olive oil, way too low of a smoke point, canola oil is a bit better, but grapeseed is a lot better). Directions say “ripping hot”, so I tried on max stove heat and it burnt the crust in like 15sec.
• Take steaks out and use a shit ton of paper towels to get them dry.
• Put steak(s) in pan, lay flat for ~1min.
• Flip.
• Put knob of butter in and use a spoon to baste (scoop melted butter/oil onto steak).
• Season with medium-grain freshly ground black pepper, both sides.
• Flip and repeat until steaks look awesome.
• For cuts with fat caps (ribeye), turn onto side and tilt pan to bathe the side in juices.
• Finish with finishing salt.
• Cut into strips, you need to use force, it should be done in one forward and one backward stroke.
Lots of people talk about aromatics, but I ain’t got twigs if this laying around.
I have a sous-vide, but the insides always came out a bit mushy, no real bite; I think it works better on less fatty cuts.
When it comes to meat, the very most important thing in getting the result you want is temperature. Get yourself a good thermometer.
This is mine, it works great:
Your steak is traditionally best at medium rare. This happens at 130 degrees Fahrenheit. This site is godly for meat: http://amazingribs.com/tips_and_technique/meat_temperature_guide.html
They have everything you need to know.
When it comes to steak specifically, your two concerns are temperature and crust. Reverse sear method gets you both.
I promise you will never even consider having this problem again with this.
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