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SHU MENU : Topic Main Index | Topic Site Map | SHU Home | Discussion Forums | Contact or Contribute Digital Thermometers
Types of digital thermometers & their culinary uses. Thermocouple: Of all food thermometers, thermocouple thermometers reach and display the final temperature the fastest - within 2 to 5 seconds. The temperature is indicated on a digital display. A thermocouple measures temperature at the junction of two fine wires located in the tip of the probe. Thermocouples used in scientific laboratories have very thin probes, similar to hypodermic needles, while others may have a thickness of 1/ 16 of an inch. Since thermocouple thermometers respond so rapidly, the temperature can be quickly checked in a number of locations to ensure that the food is thoroughly cooked. This is especially useful for cooking large foods, such as roasts or turkeys, when checking the temperature in more than one place is advised. The thin probe of the thermocouple also enables it to accurately read the temperature of thin foods such as hamburger patties, pork chops, and chicken breasts. Thermocouples are not designed to remain in the food while it's cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking. Thermocouples can be calibrated for accuracy. Thermistors: Thermistor-style food thermometers use a resistor (a ceramic semiconductor bonded in the tip with temperature-sensitive epoxy) to measure temperature. The thickness of the probe is approximately 1/ 8 of an inch and takes roughly 10 seconds to register the temperature on the digital display. Since the semiconductor is in the tip, thermistors can measure temperature in thin foods, as well as thick foods. Because the center of a food is usually cooler than the outer surface, place the tip in the center of the thickest part of the food. Thermistors are not designed to remain in the food while it's cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking. Not all thermistors can be calibrated. Check the manufacturer's instructions. Oven Cord Thermometers: This food thermometer allows the cook to check the temperature of food in the oven without opening the oven door. A base unit with a digital screen is attached to a thermistor-type food thermometer probe by a long metal cord. The probe is inserted into the food, and the cord extends from the oven to the base unit. The base can be placed on the counter or attached to the stovetop or oven door by a magnet. The thermometer is programmed for the desired temperature and beeps when it is reached. While designed for use in ovens, these thermometers can also be used to check foods cooking on the stove. Oven cord thermometers cannot be calibrated. Thermometer Fork Combination: This utensil combines a cooking fork with a food thermometer. A temperature-sensing device is embedded in one of the tines of the fork. There are several different brands and styles of thermometer forks on the market; some using thermocouples and some using thermistors. The food temperature is indicated on a digital display or by indicator lights on the handle within 2 to 10 seconds (depending on the type). These lights will tell if the food has reached rare, medium, well done, etc. Particularly useful for grilling, the thermometer fork will accurately measure the internal temperature of even the thinnest foods. The thermometer fork should be used to check the temperature of a food towards the end of the estimated cooking time. Thermometer forks are not designed remain in a food while in the oven or on the grill. Thermometer forks cannot be calibrated. Gerry O is a chef and publisher of Asian recipes. His site can be found at http://www.asianrecipesonline.com
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