Off Topic Hobbies > Cooking

Good quality IR thermometer for cooking?

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Halcyon:
I have never bought an IR thermometer before. I'd imagine quality (and accuracy varies) quite a bit? Does anyone have any recommendations? I'm just after a good handheld thermometer for accurate readings you typically encounter with food/cooking, say, in the range of 0 to 300°C.

gamalot:
My wife has a Fluke FoodPro. They also have an advanced model FoodPro Plus.

https://www.fluke.com/en-au/product/temperature-measurement/ir-thermometers/fluke-foodpro

DrG:
But is surface temp what you want? I thought you typically want internal temperature (e.g., meat).

Halcyon:

--- Quote from: DrG on May 30, 2021, 04:23:38 pm ---But is surface temp what you want? I thought you typically want internal temperature (e.g., meat).

--- End quote ---

For meat, my oven has a probe. I'm more talking about surface temperature for things like sauces, sugar syrups, yeast mixtures... things like that.

beanflying:

--- Quote from: Halcyon on June 08, 2021, 10:03:52 am ---
--- Quote from: DrG on May 30, 2021, 04:23:38 pm ---But is surface temp what you want? I thought you typically want internal temperature (e.g., meat).

--- End quote ---

For meat, my oven has a probe. I'm more talking about surface temperature for things like sauces, sugar syrups, yeast mixtures... things like that.

--- End quote ---

I had a 'chat' to a Local Health Inspector about probe vs IR. This Muppet was trying to tell me not to use probes as IR was more Sanitary. While it is the emissivity of some items makes them a complete dud.

Milk, Non Caramelized Sugar Syrups, Water (likely light coloured yeast/doughs will be an issue) and similar things for a start. This same dik tried to tell me to use one to test that the eggs I was frying on a hotplate were 'cooked through' :palm:

As far as accuracy the $10-12 evilbay ones are actually really close providing you take the above into account.

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