Perfection Time and Time Again – Digital Meat Thermometer

May 15, 2021 by Chef David

By Chef David

Timing is everything, especially in the kitchen, when distractions happen your meat can become dry and tough. Just eyeballing your food is not the most efficient way to gauge when meat is done, I found that by using a digital meat thermometer my food comes out moist and perfect every time.  It eliminates the guesswork, which makes me a better chef. Despite the name, a digital meat thermometer can be used for everything from meat to candy making, even for making bread (when the internal temperature reaches about 190 degrees it is done).

There are Two Basic Types of Meat Thermometers:

• • Leave-In Digital Thermometers are designed to have a probe connected to a small box that can be attached with a magnet to your cooktop. The probe monitors the temperature while the meat is cooking without opening the oven door. A long cord (there are also wireless options) connects the probe to a base unit which has a digital screen and may have features, including timers and audible alerts.
  • Instant-Read Digital Thermometers are probes that when inserted provide a rapid readout of the temperature. 

What to look for in a Digital Thermometer:  

There are a few factors that I considered when testing and rating digital meat thermometers. My initial criteria are the readings, the time it takes (measured in seconds), and the accuracy. Digital thermometers need to produce repeatable results. My second criterion is the ease of use.  For a digital thermometer, I looked at the digital display and additional functionality. Lastly the size of the probe matters, one that is too short cannot penetrate a thick cut of meat of a turkey, and a longer probe protects your hands from the heat.

I discovered that the display was the area of differentiation in digital thermometers, some were backlit while others allowed you to change the orientation of the numbers. Getting a quick temperate and then being unable to read it defeats the purpose.

Results:

The thermometers tested all had a high level of accuracy, reaching the desired temperature within 2 seconds of each other.  While I noted a bit of variation in the readings, some models were consistently one degree lower than others, I do not consider this to be problematic for the home chef.  Consistency counts. it was my experience that functionality was similar across the brands and models that I tested.  Your decision should be based on your personal preference and the design. 

My Picks and Why:

Polder Sous Chef Rapid Read – this instant-read digital thermometer has a large easy-to-read display, with an automatic rotating screen that always points in the correct direction. This folding variety turns on instantly when you open it – no buttons to press!  This is the only thermometer I tested that provided readings exactly to a tenth of a degree. The backlight is very bright, and with a dark background, it offers ease of readability. My only complaint is that after a period of inactivity, the screen goes dark, and it is impossible to read. There is a hold button that locks the temperature making it easier to read from hard-to-reach places.  

I liked the Polder Sous Chef Rapid Read best, its digital display was the largest, and it was the easiest read.

ThermoWorks ThermoPop – I was excited to test this instant-read thermometer, which has been the number one pick for consumers by The New York Times Wirecutter since 2015. It is the only digital thermometer I have seen that is waterproof. As the name suggests, this thermometer resembles a lollypop, it has a long probe and comes with a sheath to protect the probe. ThermoPop has a clip to attach to your pocket which makes it easy to transport. It is light and versatile, with a backlit display that rotates in four directions with the press of a button. It is the smallest, most compact pick, but it does not skimp on the probe or screen. 

ThermoWorks is perfect for the restaurant chef who keeps their thermometer, like a pen, in their side pocket. For a home chef, the sheath can be a little bit difficult to put on and off, and the on-off button is small and hard to press. As a bonus, you get a laminated guide of the proper temperatures for various food preparations (candy, eggs, meat – just to name a few).

Next, I tested two Polder Leave-In thermometers – Classic Digital Thermometer & Timer and Programmable In-Oven. This is where the bells and whistles come in, giving the consumer a choice of the features they want. Both are similar with a probe inserted into the meat and remains throughout cooking.  They each have a magnetic body with a detachable 40-inch-long silicon cord connected to the probe. The Programmable In-Oven provides preset USDA recommended temperatures for different cuts of meat, with the level of doneness, and has a power button on the front making it easier to turn on. The Classic Thermometer provides a timer instead, but you need to manually set the preferred temperature each time. 

The Tests:

I ran all the thermometers through two tests, to determine their accuracy with heat (boiling water) and cold (ice water bath). Because we know that ice water is 32 degrees and boiling water is 212 degrees, we can determine the reliability of each thermometer.  I repeated the test several times to verify consistency and repeatability. 

For the ice bath test, I filled a cup with water and ice, allowed the solution to reach a constant temperature, and inserted each thermometer, stirring the ice bath gently and avoiding direct contact with the ice cubes or glass.

For the boiling test, I filled a pot with water and brought it to a boil, then inserted each thermometer.

Up Your Game with a Digital Meat Thermometer 

You can’t go wrong selecting any of these models, just choose the model that meets your needs. All the ones I tested were accurate. Using a digital meat thermometer, allows your meals to have a level of consistency time and time again.