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I don't have and don't want to buy a kitchen thermometer (many are inaccurate anyway)...
Many more are VERY accurate. I've always had an accurate food thermometer on-hand. Serving underdone chicken or turkey to guests can be very embarrassing.
There are cheap infrared thermometers you can find all sorts of places. Harbour Freight, Northern Tool, and the two obvious on line sources.
That reminds me of an anecdote regarding those IR thermometers. Sometimes, if I'm cooking a large batch, I'll use a thermometer to verify my BBQ chicken is cooked correctly or my pork butts have come to temperature. Well, a fellow BBQer was extolling the virtues of his fancy "point-and-shoot" IR thermometer. I didn't have the heart to point out the obvious flaw in his logic.
Any recommendation for an accurate thermometer that does not use a battery (i.e. not digital)?
Actually what prompted the question was the concern about the smoking point of various oils. It's said oil heated over its smoking point can produce carcinogens, so I wonder what is the average temperature in the pot when we, say, stew something in low/medium heat, or stir fry on medium? Does it reach 450F, said to be the smoking point of some common oils like Olive oil?
Any recommendation for an accurate thermometer that does not use a battery (i.e. not digital)?
Actually what prompted the question was the concern about the smoking point of various oils. It's said oil heated over its smoking point can produce carcinogens, so I wonder what is the average temperature in the pot when we, say, stew something in low/medium heat, or stir fry on medium? Does it reach 450F, said to be the smoking point of some common oils like Olive oil?
Smoking point of oil is easy- when the oil begins to smoke, and it varies depending on the type of oil you are using, you will begin to notice how long it takes before the oil you are using gets too hot and adjust accordingly.
we love our rare meats over here, never needed a thermometer to know how to cook it how we like it.
Watery dishes like soups and stews don't generally get above 212 until all the water is cooked out (I don't think you'd let them get that far, they'd be ruined).
Any recommendation for an accurate thermometer that does not use a battery (i.e. not digital)?
Actually what prompted the question was the concern about the smoking point of various oils. It's said oil heated over its smoking point can produce carcinogens, so I wonder what is the average temperature in the pot when we, say, stew something in low/medium heat, or stir fry on medium? Does it reach 450F, said to be the smoking point of some common oils like Olive oil?
Any recommendation for an accurate thermometer that does not use a battery (i.e. not digital)?
Actually what prompted the question was the concern about the smoking point of various oils. It's said oil heated over its smoking point can produce carcinogens, so I wonder what is the average temperature in the pot when we, say, stew something in low/medium heat, or stir fry on medium? Does it reach 450F, said to be the smoking point of some common oils like Olive oil?
You will be hard pressed to find a thermometer to measure a drizzle of oil in a pan. When it starts smoking it has reached the smoking point. When your secondary kitchen timer aka smoke alarm goes off it is past the smoking point. Time to start all over with a fresh pan.
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