Hey Rhome

The one ATK uses is a Thermapen. I have one too and it takes about 3 seconds to give a reading. That's pretty "instant" to me. 8 seconds could be the difference between caramel and toffee LOL

But the thermometer costs about $100 which is a really expensive thermometer. I have been considering upgrading mine to the newer model but am hesitant just because of the price.

hi rhome and 246 ~ waving ~ happy holidays!

My Taylor instant-reads, which I've had for years, register immediately. You put the probe end in and watch the temperature rise. Have used them for everything for water temperature for proofing yeast to roasts. $6.

If I recall, 246 uses hers to test her great-looking breads for doneness.

Here is a link that might be useful: Instant Read thermometer

~~Waving back!!
I have gotten into the habit of testing my breads, too. So happy not to have to guess any more! My Pyrex one was acceptable if the bread was done, but if not, the slowness of the thermometer meant allowing the oven temp to drop with the door standing open, or taking the bread out and setting it on the counter to take its temp...then having to put it back to come back up to temp and cook more. I figured that couldn't be good for it!

It's good to know which one they're using on ATK, Loves2cook (what more would the newer model do for you?), and also good to know, Rococogurl, that there could be a decent one out there for $6!

Thanks

That one has a much thinner probe than the Taylor and a digital readout vs a dial. I'm sure it's an excellent thermometer (ATK & Cooks do a super job on that kind of thing) but I think the thrifty Yankee in Chris would agree that $89 (amazon) vs $6 isn't about value. If price is no object why not (and do it in a color to match the kitchen, right?)

Meanwhile, when did knife sets get to be $3K? Am I the only one getting the W-S emails who is in shock at some of these prices? (Even though I almost went for the deeply discounted ableskiver pan I've been eyeing for like 5 years.

Someone should start a thread on appliance/cookware lust. LOL

Thermapen was just reviewed, positively, in Cook's Illustrated. It is $96. I have a Polder which is less than $20 and it is faster than 8 seconds. It is the "Speed Read", I think. If I made candy more often than once a year (at the most) I would go with the Thermapen.

I have a pair of old taylor's and they begin to register immediately but it might be 5 seconds until the ultimate temp shows.

What temp does bread show when done?

The problem with any thermometer is getting enough heat into the thermometer to have a correct reading.

It shows on the dial ones as the needle slowly moving up, and the closer it gets to the actual temperature the slower it moves. Theoretically you need infinite time. Practically you need to be within half of the displayed unit.

Electronic units can reduce the mass of the sensor and its covering to try and speed things up, but the only truly 'instant read' is an infrared thermometer.

The problem with them is the emissivity of the item being measured (how well the surface emits infrared radiation) affects the accuracy of the reading, and they are often painfully expensive.

Even changes in color of the target affect the infrared thermometers.

A lightweight probe on an electronic will give the fastest readings.
The problem with a lightweight probe is that it will not be very strong.

Thermapen is worth every penny. You can use it on meat, baked goods, whatever. It really reads in under three seconds. It was really hard for me not to order one of the splash-proof ones to replace my "ancient" one when I was buying them as Holiday gifts.

Most "instant" read thermometers on the market don't cut it. 6-10 seconds isn't instant. I want to open the oven/grill - go in to two or three places, and get out.

The CDN quick-read units are pretty good as well; 5 or 6 seconds, for about $20 for the DTQ450X -- look for the ones that have the "turned down" (smaller diameter) tips for the last 1/2" or so. Whole Foods sometimes has these, and I see them at Amazon as well.

Mechanical dial thermometers don't ever fall in the "instant" category for me.

(Baked goods will often hold at below 200 until done, then shoot up when the moisture starts leaving as steam.)

6-10 seconds isn't instant. I want to open the oven/grill - go in to two or three places, and get out.
That's exactly how I feel, and what I wanted.

Bmore, I've read 200 or 210 for bread...As long as it gets to 200, I consider it done.

Wow...Who'd have thought the thermometer question could be so get so complex? Since DH did his best, I will have my temps in 8 seconds for awhile, then work toward a faster one. :-) If he'd actually spent $90 for a thermometer, DH would still be passed out on the store floor from the stress...

I didn't know a tiny thermometer could cost as much as a piece of cookware...and I agree about the knives! That's why most of mine are from our wedding in 1985, and the newest are from IKEA. Certainly not the best or the longest lasting, but they're nice to use for quite awhile, and I could buy many, many of them for the price of a 'good' set.