Very expensive, however “You Gets What You Pay For”.
The pen is very quick to register the temp, 2secs maybe.
Easy to use straight out of the box; all default settings work for every day use.
The pen is designed specifically for the UK market and only gives readings in Celsius.
A bit of a cheapskate really for an item costing so much, after all a simple software menu setting could easily make the Fahrenheit/Celsius conversion to your choice.
However, there are many free Celsius meat temperature charts on the web.
I used to watch BBQ’ers using these pens and would think they had gone totally yuppie/food health and safety crackers.
Boy was I wrong. I can now get perfect steaks: cooked to perfection, any size, any shape, any thickness… to any “done-ness”
The pen ensures a spot-on method of cooking bug free steak, sausages, joints etc…. without overcooking just to be sure.
Our Sunday roasts can now have that pinky moist centre, plus a reduced cooking time.
One thing I have learned and implemented through reading up on food science is:
Resting time after meat is taken from the heat is a complete waste of time and in no way improves the juiciness. The red fluid you see in meat is not blood – and juiciness is not kept in the meat like in a balloon, so contracting or expansion doesn’t affect it; the juiciness is not all water but melted fats/sinew and is bonded to the protein.
So as soon as your steak hits your chosen temperature on your Thermapen, get it off the heat and get it eaten!
Conclusion:
However did cavemen cook their dinosaur steaks without one of these !
Very well made, fast accurate readout. A must for the kitchen.