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Recalibrating new Candy/Deep Fry Thermometer
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Goomba
Dec 12, 2012, 1:25:37 PM12/12/12
to
Got a new long clip on candy/oil thermometer from "Surly Table"
recently. The directions for calibrating it say:
"Immerse thermometer in sheath in at least 2 inches of boiling
water...Adjust hex nut beneath dial with calibration tool on sheath to
212 degrees F."
Sheldon probably knows the answer here, but i'm tossing it out for
general consumption: What does leaving it in the plastic sheath do here?
And I'm not sure what part of the sheath is considered the "calibration
tool" although the hex nut under the dial is apparent.
Input welcome :)
recently. The directions for calibrating it say:
"Immerse thermometer in sheath in at least 2 inches of boiling
water...Adjust hex nut beneath dial with calibration tool on sheath to
212 degrees F."
Sheldon probably knows the answer here, but i'm tossing it out for
general consumption: What does leaving it in the plastic sheath do here?
And I'm not sure what part of the sheath is considered the "calibration
tool" although the hex nut under the dial is apparent.
Input welcome :)
Message has been deleted
Helpful person
Dec 12, 2012, 2:50:25 PM12/12/12
to
On Dec 12, 1:55 pm, Sqwertz <swe...@cluemail.compost> wrote:
>
> I wonder why they don't take into account altitude?
>
> -sw
Should do. Otherwise it will be set to the wrong value.
http://www.richardfisher.com
>
> I wonder why they don't take into account altitude?
>
> -sw
Should do. Otherwise it will be set to the wrong value.
http://www.richardfisher.com
Jim Elbrecht
Dec 12, 2012, 3:03:29 PM12/12/12
to
Sqwertz <swe...@cluemail.compost> wrote:
>On Wed, 12 Dec 2012 13:25:37 -0500, Goomba wrote:
-snip-
>
>http://www.surlatable.com/product/PRO-570051/Candy-Deep-Fry-Thermometer
>
>Assuming that is it, I can't imagine why the sheath would need to be
>on it other than to keep it from coming into contact with the pan.
>water will bubble in from the bottom.
against calibrating in Death Valley, then using it in your Rocky
Mountain friend's kitchen?
Just wondering.
Jim
>On Wed, 12 Dec 2012 13:25:37 -0500, Goomba wrote:
-snip-
>
>http://www.surlatable.com/product/PRO-570051/Candy-Deep-Fry-Thermometer
>
>Assuming that is it, I can't imagine why the sheath would need to be
>on it other than to keep it from coming into contact with the pan.
>water will bubble in from the bottom.
>
>I wonder why they don't take into account altitude?
Because you're calibrating it for *your* kitchen? Does it warn
>I wonder why they don't take into account altitude?
against calibrating in Death Valley, then using it in your Rocky
Mountain friend's kitchen?
Just wondering.
Jim
dsi1
Dec 12, 2012, 3:24:19 PM12/12/12
to
and calibrate it to that temperature. The sheath might be used to
prevent water from leaking into the probe end but I wouldn't calibrate
it with that on. I'd pretty much ignore the instructions.
Message has been deleted
Brooklyn1
Dec 12, 2012, 4:12:00 PM12/12/12
to
On Wed, 12 Dec 2012 13:25:37 -0500, Goomba <goom...@comcast.net>
wrote:
Leaving the sheath on I'd guess makes it easier to handle, plastic is
cooler to the touch than metal, and that it holds some heated water
surrounding the probe allows more time to calibrate as those metal
probes cool rapidly in air (water is an excellent insulator). You
don't need to consider altitude because you are calibrating in your
kitchen for your use... only an idiot like the sqwertz dwarf would
calibrate for someone elses altitude. I'd assume that like most
thermometers yours is factory calibrated for sea level... you probably
won't need to change the calibration. and I wouldn't bother changing
the calibration if it's within +/- 3º... cooking doesn't require
laboratory accuracy... and changes in barametric pressure affect
thermometer readings anyway. And the weather does affect cooking
results. Anyone concerned with super accuracy will be calibrating
that thermometer every day.
wrote:
cooler to the touch than metal, and that it holds some heated water
surrounding the probe allows more time to calibrate as those metal
probes cool rapidly in air (water is an excellent insulator). You
don't need to consider altitude because you are calibrating in your
kitchen for your use... only an idiot like the sqwertz dwarf would
calibrate for someone elses altitude. I'd assume that like most
thermometers yours is factory calibrated for sea level... you probably
won't need to change the calibration. and I wouldn't bother changing
the calibration if it's within +/- 3º... cooking doesn't require
laboratory accuracy... and changes in barametric pressure affect
thermometer readings anyway. And the weather does affect cooking
results. Anyone concerned with super accuracy will be calibrating
that thermometer every day.
sf
Dec 12, 2012, 4:34:38 PM12/12/12
to
hot and maybe burn or maybe your fingers would change the reading if
they touched the stem directly.
Now I'm wondering if that trick works for other thermometers with a
hex nut too.
--
Food is an important part of a balanced diet.
Mark Thorson
Dec 12, 2012, 5:07:05 PM12/12/12
to
Goomba wrote:
>
> Got a new long clip on candy/oil thermometer from "Surly Table"
> recently. The directions for calibrating it say:
>
> "Immerse thermometer in sheath in at least 2 inches of boiling
> water...Adjust hex nut beneath dial with calibration tool on sheath to
> 212 degrees F."
Should be distilled or deionized water, of course.
>
> Got a new long clip on candy/oil thermometer from "Surly Table"
> recently. The directions for calibrating it say:
>
> "Immerse thermometer in sheath in at least 2 inches of boiling
> water...Adjust hex nut beneath dial with calibration tool on sheath to
> 212 degrees F."
Tap water boils at a slightly higher temperature.
Mark Thorson
Dec 12, 2012, 5:09:15 PM12/12/12
to
Brooklyn1 wrote:
>
> kitchen for your use... only an idiot like the sqwertz dwarf would
> calibrate for someone elses altitude. I'd assume that like most
> thermometers yours is factory calibrated for sea level... you probably
As Sqwertz pointed out, 212F is 212F at any altitude.
>
> kitchen for your use... only an idiot like the sqwertz dwarf would
> calibrate for someone elses altitude. I'd assume that like most
> thermometers yours is factory calibrated for sea level... you probably
It's the boiling point of water that changes with
altitude.
Message has been deleted
Brooklyn1
Dec 12, 2012, 8:12:14 PM12/12/12
to
On Wed, 12 Dec 2012 14:09:15 -0800, Mark Thorson <nos...@sonic.net>
wrote:
You're even dumber than that dopey dwarf... why would anyone calibrate
a thermometer they are going to use at their altitude for some other
altitude.. you can't even do that without being at that other
altitude. There is only one reason that they make those thermometers
so that they can be calibrated, so that folks can calibrate them for
use in their own kitchen. And it needn't be calibrated to laboratory
accuracy, for that you'd need a previously calibrated standard... the
thermometer in question is meant to be calibrated to boiling water and
therefore used with interpolation. Cooking simply doesn't require
exact temperatures. If you use a thermometer a few times for the same
dish and realize you need a few degrees more or less for the results
you like just remember to add or subract when using that thermometer..
that's true with all cooking for people who know how to cook.. good
cooks go by results, not anticipatory BS.
wrote:
a thermometer they are going to use at their altitude for some other
altitude.. you can't even do that without being at that other
altitude. There is only one reason that they make those thermometers
so that they can be calibrated, so that folks can calibrate them for
use in their own kitchen. And it needn't be calibrated to laboratory
accuracy, for that you'd need a previously calibrated standard... the
thermometer in question is meant to be calibrated to boiling water and
therefore used with interpolation. Cooking simply doesn't require
exact temperatures. If you use a thermometer a few times for the same
dish and realize you need a few degrees more or less for the results
you like just remember to add or subract when using that thermometer..
that's true with all cooking for people who know how to cook.. good
cooks go by results, not anticipatory BS.
Brooklyn1
Dec 12, 2012, 8:15:43 PM12/12/12
to
On Wed, 12 Dec 2012 14:07:05 -0800, Mark Thorson <nos...@sonic.net>
wrote:
Nonsense... you're supposed to calibrate with whatever water one
normally uses, for most folks what comes from their tap... and no
cooking is affected by less than one degree either way.
wrote:
normally uses, for most folks what comes from their tap... and no
cooking is affected by less than one degree either way.
Message has been deleted
Mark Thorson
Dec 12, 2012, 10:22:17 PM12/12/12
to
then you'd be right. On the other hand, if it says "212",
you're wrong.
Brooklyn1
Dec 12, 2012, 11:31:08 PM12/12/12
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On Wed, 12 Dec 2012 19:22:17 -0800, Mark Thorson <nos...@sonic.net>
Obviously you don't/can't cook. No thermometer is marked 'boiling',
simply because there are many circumstances that play a part on at
what temperature water boils. However to calibrate the particular
thermometer in question by the instructions supplied the best one can
do is to calibrate it at the location where it will be used... if one
cares to make changes with interpolation by some chart that's a
choice, but totally unnecessary... there is no reason to have a
number, any mark will do at the point at which water boils at that
location. I wouldn't use that calibration method for a candy/frying
thermometer, sugar/oil behave differently from water. I'd consider
the mark at which water boils a point at which to interpolate
temperature for other substances. For numerical accuracy one would
need a standard for each temperature range desired. But cooking does
not require laboratory accuracy, a good cook uses all their senses,
most professional cooks never use a thermometer, they can tell the
condition of a food from visual, odor, sound, feel, and of course
taste.
My home heating thermostat is located in a center hallway, but I have
a thermometer in every room, simply because none of the room
temperatures are at the temperature shown on the thermostat because
each room is different in how it receives heat and maintains
temperature, all buildings are the same. And since my house has two
zones/two thermostats that complicates things further. I don't use
the numbers on the thermostat except as a rough guide, I made a mark
that best maintains the temperature I want in the rooms most important
to have a certain comfort level. Cooking the same... just because a
recipe says to roast something at 325º that doesn't mean that for ones
oven, the shape of the roast, and several other factors that's the
ideal temperature. I rarely cook a roast relying on a meat
thermometer, I get better results with oven temperature time and using
all my other senses. With cooking anything there are too many factors
involved to rely soley on temperature.
simply because there are many circumstances that play a part on at
what temperature water boils. However to calibrate the particular
thermometer in question by the instructions supplied the best one can
do is to calibrate it at the location where it will be used... if one
cares to make changes with interpolation by some chart that's a
choice, but totally unnecessary... there is no reason to have a
number, any mark will do at the point at which water boils at that
location. I wouldn't use that calibration method for a candy/frying
thermometer, sugar/oil behave differently from water. I'd consider
the mark at which water boils a point at which to interpolate
temperature for other substances. For numerical accuracy one would
need a standard for each temperature range desired. But cooking does
not require laboratory accuracy, a good cook uses all their senses,
most professional cooks never use a thermometer, they can tell the
condition of a food from visual, odor, sound, feel, and of course
taste.
My home heating thermostat is located in a center hallway, but I have
a thermometer in every room, simply because none of the room
temperatures are at the temperature shown on the thermostat because
each room is different in how it receives heat and maintains
temperature, all buildings are the same. And since my house has two
zones/two thermostats that complicates things further. I don't use
the numbers on the thermostat except as a rough guide, I made a mark
that best maintains the temperature I want in the rooms most important
to have a certain comfort level. Cooking the same... just because a
recipe says to roast something at 325º that doesn't mean that for ones
oven, the shape of the roast, and several other factors that's the
ideal temperature. I rarely cook a roast relying on a meat
thermometer, I get better results with oven temperature time and using
all my other senses. With cooking anything there are too many factors
involved to rely soley on temperature.
z z
Dec 12, 2012, 11:46:21 PM12/12/12
to
You dont want the boiling temp of water because you wont be making
water. The sheath might possibly be the insulator that allows the so
called boiling point to be higher for all the liquids that are not
water.
water. The sheath might possibly be the insulator that allows the so
called boiling point to be higher for all the liquids that are not
water.
sf
Dec 12, 2012, 11:51:09 PM12/12/12
to
On Wed, 12 Dec 2012 19:22:17 -0800, Mark Thorson <nos...@sonic.net>
Have you ever had an oven calibrated?
Message has been deleted
Message has been deleted
Pico Rico
Dec 13, 2012, 8:38:26 AM12/13/12
to
"Goomba" <goom...@comcast.net> wrote in message
news:ais0h2...@mid.individual.net...
meat thermometer sheaths often have a hex "socket":
http://www.amazon.com/Taylor-Service-1-Inch-Thermometer-0-220-Degree/dp/B002G9UKT4/ref=sr_1_83?s=kitchen&ie=UTF8&qid=1355405827&sr=1-83
the "leaving it in the sheath" language is a bit baffling, but they probably
meant the metal pot clip.
Mark Thorson
Dec 13, 2012, 10:13:22 AM12/13/12
to
Brooklyn1 wrote:
>
> On Wed, 12 Dec 2012 19:22:17 -0800, Mark Thorson <nos...@sonic.net>
> wrote:
>
> >If the indication on the thermometer says "boiling",
> >then you'd be right. On the other hand, if it says "212",
> >you're wrong.
>
> Obviously you don't/can't cook. No thermometer is marked 'boiling',
Which means you're wrong, of course.
>
> On Wed, 12 Dec 2012 19:22:17 -0800, Mark Thorson <nos...@sonic.net>
> wrote:
>
> >If the indication on the thermometer says "boiling",
> >then you'd be right. On the other hand, if it says "212",
> >you're wrong.
>
> Obviously you don't/can't cook. No thermometer is marked 'boiling',
George M. Middius
Dec 13, 2012, 11:47:29 AM12/13/12
to
Mark Thorson wrote:
> As Sqwertz pointed out, 212F is 212F at any altitude.
> It's the boiling point of water that changes with
> altitude.
Don't talk like that, Mark. You'll confuse poor Shelley.
> As Sqwertz pointed out, 212F is 212F at any altitude.
> It's the boiling point of water that changes with
> altitude.
George M. Middius
Dec 13, 2012, 11:49:05 AM12/13/12
to
Sqwertz wrote:
> > don't need to consider altitude because you are calibrating in your
> > kitchen for your use... only an idiot like the sqwertz dwarf would
> > calibrate for someone elses altitude.
>
> See what I mean? Sheldon is just regular fountain of mis-information.
> > don't need to consider altitude because you are calibrating in your
> > kitchen for your use... only an idiot like the sqwertz dwarf would
> > calibrate for someone elses altitude.
>
> This is on of his more dumber moments. All because I make him
> flustered and he says stupid things.
If Shelley really is flustered, I think it's because he's self-flustering.
George M. Middius
Dec 13, 2012, 11:51:10 AM12/13/12
to
Mark Thorson wrote:
> Should be distilled or deionized water, of course.
> Tap water boils at a slightly higher temperature.
You're talking about 212 for pure water versus 212.003 for tap water. No
> Should be distilled or deionized water, of course.
> Tap water boils at a slightly higher temperature.
home cook has a thermometer that measures with that degree of precision.
dsi1
Dec 13, 2012, 5:08:50 PM12/13/12
to
On 12/13/2012 3:38 AM, Pico Rico wrote:
> "Goomba" <goom...@comcast.net> wrote in message
> news:ais0h2...@mid.individual.net...
>> Got a new long clip on candy/oil thermometer from "Surly Table" recently.
>> The directions for calibrating it say:
>>
>> "Immerse thermometer in sheath in at least 2 inches of boiling
>> water...Adjust hex nut beneath dial with calibration tool on sheath to 212
>> degrees F."
>>
>> Sheldon probably knows the answer here, but i'm tossing it out for general
>> consumption: What does leaving it in the plastic sheath do here? And I'm
>> not sure what part of the sheath is considered the "calibration tool"
>> although the hex nut under the dial is apparent.
>>
>> Input welcome :)
>
> I think they copied the text from a non-candy thermometer, as the regular
> meat thermometer sheaths often have a hex "socket":
> http://www.amazon.com/Taylor-Service-1-Inch-Thermometer-0-220-Degree/dp/B002G9UKT4/ref=sr_1_83?s=kitchen&ie=UTF8&qid=1355405827&sr=1-83
>
I used to have one of those thermometers. They are beautiful but mine
> "Goomba" <goom...@comcast.net> wrote in message
> news:ais0h2...@mid.individual.net...
>> Got a new long clip on candy/oil thermometer from "Surly Table" recently.
>> The directions for calibrating it say:
>>
>> "Immerse thermometer in sheath in at least 2 inches of boiling
>> water...Adjust hex nut beneath dial with calibration tool on sheath to 212
>> degrees F."
>>
>> Sheldon probably knows the answer here, but i'm tossing it out for general
>> consumption: What does leaving it in the plastic sheath do here? And I'm
>> not sure what part of the sheath is considered the "calibration tool"
>> although the hex nut under the dial is apparent.
>>
>> Input welcome :)
>
> I think they copied the text from a non-candy thermometer, as the regular
> meat thermometer sheaths often have a hex "socket":
> http://www.amazon.com/Taylor-Service-1-Inch-Thermometer-0-220-Degree/dp/B002G9UKT4/ref=sr_1_83?s=kitchen&ie=UTF8&qid=1355405827&sr=1-83
>
broke. The method of calibrating these probe thermometers are similar.
The oven thermometers that I have are adjusted by turning the flat screw
in the back of the unit. Unfortunately, there's no way to calibrate
these things unless you have a calibration source.
Nunya Bidnits
Dec 13, 2012, 7:50:27 PM12/13/12
to
Goomba <goom...@comcast.net> wrote:
> Got a new long clip on candy/oil thermometer from "Surly Table"
> recently. The directions for calibrating it say:
>
> "Immerse thermometer in sheath in at least 2 inches of boiling
> water...Adjust hex nut beneath dial with calibration tool on sheath to
> 212 degrees F."
>
> Sheldon probably knows the answer here, but i'm tossing it out for
> general consumption: What does leaving it in the plastic sheath do
> here? And I'm not sure what part of the sheath is considered the
> "calibration tool" although the hex nut under the dial is apparent.
>
> Input welcome :)
Buy a Thermapen. Measure any liquid which is at a stable temp. Immerse your new thermo. Calbrate to match the Thermapen. ;-)
> Got a new long clip on candy/oil thermometer from "Surly Table"
> recently. The directions for calibrating it say:
>
> "Immerse thermometer in sheath in at least 2 inches of boiling
> water...Adjust hex nut beneath dial with calibration tool on sheath to
> 212 degrees F."
>
> Sheldon probably knows the answer here, but i'm tossing it out for
> general consumption: What does leaving it in the plastic sheath do
> here? And I'm not sure what part of the sheath is considered the
> "calibration tool" although the hex nut under the dial is apparent.
>
> Input welcome :)
Nunya Bidnits
Dec 13, 2012, 8:02:49 PM12/13/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> you had today?
>
> Water is only 212F at sea level. If you are not at sea level, then
> calibrating your thermometer 212F in boiling water is just wrong. For
> every 1,000 feet above sea level, you would be calibrating your
> thermometer 2 degrees TOO LOW. if I'm at 2 or 3 thousand feet, I
> don't want my thermometer to be off 4 or 6 degrees.
>
> You act is if the only thing you want to do with this thermometer is
> know when your water is at or near boiling.
>
> You're a certified idiot, Shelly. I wish blake were here to see this.
> make a LOT of difference.
>
> Give yourself a round of applause.
>
> -sw
Going by boiling water has one inherent problem... whatever the boiling point is at your altitude is the max temp the water can reach. If you are at sea level, at normal atmospheric pressure, you cannot heat water over 212F. At other altitudes, it's different. So what you need to know if you want to be really precise is what the boiling point of water is at the altitude where you live. Or, one can just do as I suggested upthread and buy a Thermapen and calibrate by matching the candy thermo to the Thermapen reading. Actually that was intended as a semi-smartass response but there is a reason to do it that way.
The thermo is intended to be used for candy or oil which as you correctly pointed out, does not have the same idiosyncracies as water based on altitude. Since by definition the boiling point where the average person lives is probably not precisely 212F, there is no way to calibrate a candy thermo using water and be truly accurate unless you know the exact boil temp of water where you live. And calibrating to oil can be done at a higher temp much closer to the actual candy or frying being done. This reduces the amount of potential error.
MartyB
> On Wed, 12 Dec 2012 20:12:14 -0500, Brooklyn1 wrote:
>
>> On Wed, 12 Dec 2012 14:09:15 -0800, Mark Thorson <nos...@sonic.net>
>> wrote:
>>
>>> Brooklyn1 wrote:
>>>>
>>>> kitchen for your use... only an idiot like the sqwertz dwarf would
>>>> calibrate for someone elses altitude. I'd assume that like most
>>>> thermometers yours is factory calibrated for sea level... you
>>>> probably
>>>
>>> As Sqwertz pointed out, 212F is 212F at any altitude.
>>> It's the boiling point of water that changes with
>>> altitude.
>>
>> You're even dumber than that dopey dwarf... why would anyone
>> calibrate a thermometer they are going to use at their altitude for
>> some other altitude.. you can't even do that without being at that
>> other altitude.
>
> Are you REALLY this dense, Shelly? How much Crystal Palace Vodka have
>
>> On Wed, 12 Dec 2012 14:09:15 -0800, Mark Thorson <nos...@sonic.net>
>> wrote:
>>
>>> Brooklyn1 wrote:
>>>>
>>>> kitchen for your use... only an idiot like the sqwertz dwarf would
>>>> calibrate for someone elses altitude. I'd assume that like most
>>>> thermometers yours is factory calibrated for sea level... you
>>>> probably
>>>
>>> As Sqwertz pointed out, 212F is 212F at any altitude.
>>> It's the boiling point of water that changes with
>>> altitude.
>>
>> You're even dumber than that dopey dwarf... why would anyone
>> calibrate a thermometer they are going to use at their altitude for
>> some other altitude.. you can't even do that without being at that
>> other altitude.
>
> you had today?
>
> Water is only 212F at sea level. If you are not at sea level, then
> calibrating your thermometer 212F in boiling water is just wrong. For
> every 1,000 feet above sea level, you would be calibrating your
> thermometer 2 degrees TOO LOW. if I'm at 2 or 3 thousand feet, I
> don't want my thermometer to be off 4 or 6 degrees.
>
> You act is if the only thing you want to do with this thermometer is
> know when your water is at or near boiling.
>
> You're a certified idiot, Shelly. I wish blake were here to see this.
>
>> Cooking simply doesn't require exact temperatures.
>
> It's a candy and meat thermometer, dumbass. 5-10 degrees difference
>> Cooking simply doesn't require exact temperatures.
>
> make a LOT of difference.
>
> Give yourself a round of applause.
>
> -sw
Going by boiling water has one inherent problem... whatever the boiling point is at your altitude is the max temp the water can reach. If you are at sea level, at normal atmospheric pressure, you cannot heat water over 212F. At other altitudes, it's different. So what you need to know if you want to be really precise is what the boiling point of water is at the altitude where you live. Or, one can just do as I suggested upthread and buy a Thermapen and calibrate by matching the candy thermo to the Thermapen reading. Actually that was intended as a semi-smartass response but there is a reason to do it that way.
The thermo is intended to be used for candy or oil which as you correctly pointed out, does not have the same idiosyncracies as water based on altitude. Since by definition the boiling point where the average person lives is probably not precisely 212F, there is no way to calibrate a candy thermo using water and be truly accurate unless you know the exact boil temp of water where you live. And calibrating to oil can be done at a higher temp much closer to the actual candy or frying being done. This reduces the amount of potential error.
MartyB
Brooklyn1
Dec 13, 2012, 8:51:40 PM12/13/12
to
cooking is like using a slide rule for math, one must accept that
there will be a degree of interpolation... all cooking involves
interpolation anyway. Professional cooks don't use thermometers, they
rely soley on experience and all their senses.
Message has been deleted
Nunya Bidnits
Dec 14, 2012, 12:28:07 AM12/14/12
to
Brooklyn1 <Gravesend1> wrote:
> Professional cooks don't use thermometers, they
> rely soley on experience and all their senses.
Hold on just a second while I roll up my pantlegs because it's getting deep in here.
> Professional cooks don't use thermometers, they
> rely soley on experience and all their senses.
Nunya Bidnits
Dec 14, 2012, 12:31:47 AM12/14/12
to
Sqwertz <swe...@cluemail.compost> wrote:
>
> Do those damned Thermapens work as a rectal thermometer, too?
>
> -sw
I'll be glad to wait while you test that theory and report back. You may want to go ahead and make an appointment with a GI doc now... those probes are pretty sharp.
I guess my main issue with boil testing is
>
> Do those damned Thermapens work as a rectal thermometer, too?
>
> -sw
I'll be glad to wait while you test that theory and report back. You may want to go ahead and make an appointment with a GI doc now... those probes are pretty sharp.
I guess my main issue with boil testing is
Nunya Bidnits
Dec 14, 2012, 12:34:06 AM12/14/12
to
Brooklyn1 <Gravesend1> wrote:
> On Wed, 12 Dec 2012 19:22:17 -0800, Mark Thorson <nos...@sonic.net>
> wrote:
>
>> Brooklyn1 wrote:
>>>
>>> On Wed, 12 Dec 2012 14:07:05 -0800, Mark Thorson <nos...@sonic.net>
>>> wrote:
>>>
>>>> Goomba wrote:
>>>>>
>>>>> Got a new long clip on candy/oil thermometer from "Surly Table"
>>>>> recently. The directions for calibrating it say:
>>>>>
>>>>> "Immerse thermometer in sheath in at least 2 inches of boiling
>>>>> water...Adjust hex nut beneath dial with calibration tool on
>>>>> sheath to 212 degrees F."
>>>>
>>>> Should be distilled or deionized water, of course.
>>>> Tap water boils at a slightly higher temperature.
>>>
>>> Nonsense... you're supposed to calibrate with whatever water one
>>> normally uses, for most folks what comes from their tap... and no
>>> cooking is affected by less than one degree either way.
>>
>> If the indication on the thermometer says "boiling",
>> then you'd be right. On the other hand, if it says "212",
>> you're wrong.
>
> Obviously you don't/can't cook. No thermometer is marked 'boiling',
Did you detect a whooshing sound?
> On Wed, 12 Dec 2012 19:22:17 -0800, Mark Thorson <nos...@sonic.net>
> wrote:
>
>> Brooklyn1 wrote:
>>>
>>> On Wed, 12 Dec 2012 14:07:05 -0800, Mark Thorson <nos...@sonic.net>
>>> wrote:
>>>
>>>> Goomba wrote:
>>>>>
>>>>> Got a new long clip on candy/oil thermometer from "Surly Table"
>>>>> recently. The directions for calibrating it say:
>>>>>
>>>>> "Immerse thermometer in sheath in at least 2 inches of boiling
>>>>> water...Adjust hex nut beneath dial with calibration tool on
>>>>> sheath to 212 degrees F."
>>>>
>>>> Should be distilled or deionized water, of course.
>>>> Tap water boils at a slightly higher temperature.
>>>
>>> Nonsense... you're supposed to calibrate with whatever water one
>>> normally uses, for most folks what comes from their tap... and no
>>> cooking is affected by less than one degree either way.
>>
>> If the indication on the thermometer says "boiling",
>> then you'd be right. On the other hand, if it says "212",
>> you're wrong.
>
> Obviously you don't/can't cook. No thermometer is marked 'boiling',
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