|Date||Price Action||Change %||Price Level|
|18 Sep, 2020||Price Increase||17.66%||average|
|12 Sep, 2020||Price Drop||-15.01%||lowest|
|7 Sep, 2020||Sale End||17.66%||average|
|1 Sep, 2020||On Sale||-15.01%||lowest|
|10 Aug, 2020||Sale End||17.66%||average|
Amazon.com price change % swings above and below average price
Discussion and Reviews on Reddit
Flash Sale: 20% Off Red Thermapen Mk4 for Valentine’s Day! [R]7 months, 1 week agoromario77 posted submission on Homebrewing.
Feb. 14, 2020
Feb. 14, 2020
Don't do it. There are a ton of comparable thermometers at 1/4 of a price. They might be a tad slower (4 sec vs 3), but it's not really an issue.
Something like this, for example: https://www.amazon.com/GDEALER-DT09-Waterproof-Thermometer-Calibration/dp/B077N9T555
or this: https://www.amazon.com/dp/B0793MSG7S/ It has thermocouple as well.
First time baking, Metal sheet pan just randomly moved in the oven and made a loud noise [R]7 months, 2 weeks agoTimeSlipperWHOOPS posted submission on AskCulinary.
Feb. 2, 2020
It's my first time baking chicken breasts in the oven. I preheated the oven to 400 F. Once the beep went off I placed the chicken breasts in the oven. I let it sit inside the oven for like 3 minutes, and out nowhere I was startled by the sheet pan moving in the oven and what seems like the corner just getting warped. I instantly turned off the oven out of fear something bad would happen. Why did this happen? Did I not heat the oven correctly?
Edit: didn't expect this post to get so popular. Now I know that this occurrence is normal and nothing is wrong. Thanks everyone.
Edit 2: /u/lordkemo thanks so much for the Platinum!
Feb. 2, 2020
A good quick read thermometer was one of the best kitchen tools I've bought. It instantly changed the quality of my food and my confidence when cooking. This one is also under $20.
Why am I incapable of properly cooking a steak [R]7 months, 2 weeks agoimport_FixEverything posted submission on AskCulinary.
Feb. 1, 2020
For whatever reason, when I sear a steak on a pan, even though I’m always careful to frequently check the temperature (I aim for 120) it always shoots up from about 100 to over 130 in what seems like a matter of seconds. This is the second time in a row I’ve accidentally cooked a wonderful New York strip medium well and I bring great shame upon my family
Feb. 1, 2020
I’m using this one
ThermoPro TP18 Ultra Fast... https://www.amazon.com/dp/B0793MSG7S?ref=ppx_pop_mob_ap_share
Single Male that can't cook Starter Pack [R]9 months, 4 weeks agobrds_snc posted submission on starterpacks.
Nov. 24, 2019
Nov. 25, 2019
Stopping the cooking process at or around the minimum safe to consume temp will probably help you appreciate your food more. Get an oven probe thermometer like this and an instant read thermometer like this and bake some chicken thighs or breasts that you remove right at 165 or even a couple degrees lower. They will be delicious with only some oil salt and pepper but add whatever you like. Easy as hell and can be used in all sorts of things.
The danger of undercooked chicken... how real is it? Please share your stories experienced chefs. [R]1 year, 4 months agoartseathings posted submission on Cooking.
May 5, 2019
I'm a novice cook who just started regularly cooking about five months ago. I've made at least 80 dishes of varying success, mostly following Youtube recipes. One thing I keep hearing about on both tv shows and cooking channels is that if you undercook your chicken you can get really sick. The problem with this is that now I tend to overcook the chicken and it becomes a little too dry. My question is whether I'm being overcautious, or if people have experienced or witnessed food poisoning from chicken first hand. Also I'd appreciate any tips on how to keep the chicken moist, yet without overcooking it.
May 5, 2019
This is the one I have. It's a quick read one. It works pretty well, not sure how long it'll last. But I've had it 6 months without any issues.
ThermoPro TP18 Ultra Fast Digital Meat Thermometer with Thermocouple Instant Read Thermometer for Kitchen Cooking Food Candy Thermometer for BBQ Grill Smoker Deep Fry Oil Thermometer https://www.amazon.com/dp/B0793MSG7S/ref=cm_sw_r_cp_apa_i_liRZCb2TTXFCR
Buying this thing basically changed cooking for me. I don't have dry chicken any more, and my steaks are medium rare now.
Keeping the tenderness of pork after searing? [R]1 year, 4 months agoFrugalChef13 posted submission on cookingforbeginners.
April 25, 2019
After I sear porkchops it always ends up with the same texture as a leather shoe.
Any advice in how to keep it tender?
April 26, 2019
So 145 is the temperature you want the center of the meat to be before you eat it, because that's always the coldest part. The outside of the meat is always hotter than the inside, so if you cook until the inside is a little below that, the hotter outside temp will bring the center temp after you remove it from the heat. That's called "carryover cooking." The amount of change you can expect from carryover cooking varies a LOT based on the size of meat and cooking method, but 5 degrees is a safe assumption for a pork chop or steak.
What I do is pat the meat dry, sear/cook on one side, flip, let sear, and then take the internal temp with an instant read meat thermometer. It's not technically instant, it's more like 3-6 seconds, but it's close enough. You want something digital like this.
You're not wrong that we used to cook pork till it was white, but it was mostly pointless. In 2011 the UDSA changed the recommended temp for whole cuts of pork (ground meat has different recommendations) to 145 because that's what actual science says is necessary. Anything over that temp is overkill, although it's fine to cook things to a higher temp if that's your preference.