Candy thermometers are confusing to me. The mercury line is about a quarter of an inch so is your temperature at the top of that line or at the bottom?
Great question. You could use a simple digital thermometer which you can purchase at Walmart/Target for 10 dollars. I work with compressed yeast and I have used just warm water with great results.
i hate battery-powered thermometers. So far I prefer candy thermometers and the bimetallic type.I recently bought a bimetallic thermometer that reaches 500 and i plan to use that for baking and candy making. I do not normally make steak as I do not like it and i normally eat bread for dinner.
@@MrChefjay I was using the instant read thermometers for awhile and found I do not like having to worry if the battery dies. So far the thermometers I like best are the bimetallic and the candy thermometer. I think the challenge with the bimetallic is making certain that the thermometer can measure temperatures up to 500. I generally do not like cooking without thermometers as I worry that the food inside is not cooked. I am curious whether you have suggestions about preparing foods such as ceviche which is usually made with rawfish. Normally I would not use fresh fish and will go to the market and look for fish that is frozen solid as I figure they would likely have been frozen to the point where all parasites are killed. Then I would simply thaw what I needed out. Waking up one morning and realizing i have worms would be a nightmare for me seeing that I am scoleciphobic.
@@boyar1978 one of the best things you can do with ceviche is still fully cooking your seafood prior to putting it together. I’ve done it several ways raw and cooked and I find either is just fine.
After measuring the ice water at 39° , we know the ice water is 32° because that's what we calibrated the thermometer to Lol. I don't think that's how science works.
Sometimes when Calibrating bimetallic thermometers you need to wait several minutes for the water to reach as close to 32° as possible. Those types of thermometers have a 2° variance in temperature so it could read 2° higher or 2° lower than 32°
The video was informative and I understand what you were getting at. Just the phrasing was a little funny. I was curious about the variance. So thanks for that too
Thanks for clearing that up!
I appreciate you stopping by!!
Great job, great information.
Great video! Thanks!
I appreciate that. Thank you!
Good info . Thank You .
Thank you! I appreciate it.
Good video, you should include Celsius though.
Water freezing at 0*C, and boiling at 100*C is it's best feature.
I really appreciate your comment. I plan on doing another video to include Bluetooth thermometers and Celsius.
Candy thermometers are confusing to me. The mercury line is about a quarter of an inch so is your temperature at the top of that line or at the bottom?
Very good question… it would be at the top of the line. Make sure you have at least an inch of the candy thermometer in whatever your cooking.
I need to have water be 105 degrees for yeast. How do I measure this?
Great question. You could use a simple digital thermometer which you can purchase at Walmart/Target for 10 dollars. I work with compressed yeast and I have used just warm water with great results.
I just learned that you shouldn't take the temp close or touching the bone
You are absolutely correct.
Yeppers. Great job!!!
Please sir, are bakers and confectioners allowed to use thermometers too? looool
Can you infrared thermometer gun on humans? Will it give a proper reading?
Great question!!! Yes it does work to some degree however I would never use it for medical purposes.
i hate battery-powered thermometers. So far I prefer candy thermometers and the bimetallic type.I recently bought a bimetallic thermometer that reaches 500 and i plan to use that for baking and candy making. I do not normally make steak as I do not like it and i normally eat bread for dinner.
Bimetallic type are great just make sure to calibrate as needed. Which is simple to do! Good luck with making your candy!
@@MrChefjay I was using the instant read thermometers for awhile and found I do not like having to worry if the battery dies. So far the thermometers I like best are the bimetallic and the candy thermometer. I think the challenge with the bimetallic is making certain that the thermometer can measure temperatures up to 500. I generally do not like cooking without thermometers as I worry that the food inside is not cooked. I am curious whether you have suggestions about preparing foods such as ceviche which is usually made with rawfish. Normally I would not use fresh fish and will go to the market and look for fish that is frozen solid as I figure they would likely have been frozen to the point where all parasites are killed. Then I would simply thaw what I needed out. Waking up one morning and realizing i have worms would be a nightmare for me seeing that I am scoleciphobic.
@@boyar1978 one of the best things you can do with ceviche is still fully cooking your seafood prior to putting it together. I’ve done it several ways raw and cooked and I find either is just fine.
Which one is best?
Digital instant read probe would be your best bet.
Digital Probe. With Instant Read you may overcook before probing the food, oops then it's too late.
After measuring the ice water at 39° , we know the ice water is 32° because that's what we calibrated the thermometer to Lol. I don't think that's how science works.
Sometimes when Calibrating bimetallic thermometers you need to wait several minutes for the water to reach as close to 32° as possible. Those types of thermometers have a 2° variance in temperature so it could read 2° higher or 2° lower than 32°
The video was informative and I understand what you were getting at. Just the phrasing was a little funny. I was curious about the variance. So thanks for that too
Are you interested in promoting our meat thermometer
I apologize I’m just seeing this comment I would love to know more.