What's the most accurate way to measure pan oil temperature?

What's the most accurate way to measure pan oil temperature?

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  1. 2 months ago
    Anonymous

    > dip balls
    > if you shoot 10 feet into the air, yell ow ow ow ow ow, bounce a couple times while holding your sack which now has black smoke coming out of it, and lose 3 pieces of your life circle; it’s hot

  2. 2 months ago
    Anonymous

    Your hand. Imagine needing lab equipment to cook tendies.

    • 2 months ago
      Anonymous

      IR and shiny stainless would

      be the worst combination.
      Thermocouple.

      For deep frying id say this is mandatory to measure temperature.

      • 2 months ago
        Anonymous

        >For deep frying id say this is mandatory to measure temperature.
        I dont have a lot of experience deep frying, but people have been deep frying shit for god knows how long without these gadgets. If they could do it, theres no reason to believe its mandatory.
        Honestly these equipments are only needed when teaching morons how to cook. Like if i opened a restaurant and i tried to teach the dumb wagie how to, i dont know, make a hamburger. Well of course the wagie is like 80 iq so he has 0 ability to learn any new skill or to improvise or even to imitate. So you have to break it down and hold his hand like a todler.
        >use this device and point it at the pan
        >wait till it says 350
        >put the patty on and wait 198,000 miliseconds
        >flip it
        >wait another 127,000 miliseconds
        >stick the thermometer in the middle and wait till it says 150
        >take it out
        Honestly it is how morons learn how to cook.

        • 2 months ago
          Anonymous

          >I dont have a lot of experience deep frying, but people have been deep frying shit for god knows how long without these gadgets.
          True. And there was an enormous risk of overheating the oil. Sure, you can drop a piece of potato or idk, whatever, now and then, but it doesn't tell you much and is inconsistent.
          Consistency is a key. Wanna good pre-frozen every time? Heat oil to 175-180C. Want fresh fries? 190-200C. Want donuts? 160C.
          And this is the reason why deep fryers have temperature control. Its safer this way and more consistent result in the end.
          >Honestly these equipments are only needed when teaching morons how to cook.
          I would say that a thermometer is a good QC tool.
          Consider bread. It is looking too pale, and you want it to be pale and have no crust.
          But you're not sure if its done or raw on the inside. You poke in your thermometer probe and see if it needs extra couple minutes in the oven, or if it is done.
          Next time you might not need a thermometer, since you can use time or/and look and feel of the thing.

      • 2 months ago
        Anonymous

        >Thermocouple
        This.
        IR sucks for this, also, any conventional thermometer you will lose a significant amount of heat by its shear size and material conducting heat away from the oil, falsifying results too.
        Most decent multimeters work with a K-Type thermocouple, so there you go!

        • 2 months ago
          Anonymous

          another vote for thermocouple or thermister.... Either way, a physical probe that is enveloped in the oil.
          Every kitchen should have one of these(whatever brand you like, though make sure its not the shitty ones that take 10 secs. to get a reading. The cooperatkins one literally takes 2-3secs) if you're even half-serious about cooking.

      • 2 months ago
        Anonymous

        IR thermometers work perfectly with stainless if there is oil in the pan.

  3. 2 months ago
    Anonymous

    put your finger in the oil, if it feels warm its ready

  4. 2 months ago
    Anonymous

    Peenor in oil. If it hurts, the oil is hot.

  5. 2 months ago
    Anonymous

    splash of water. next question?

    • 2 months ago
      Anonymous

      Stupid idea, you got memed. You have to use an ice cube.

  6. 2 months ago
    Anonymous

    Am I supposed to be as surprised as the moron who made this image that a thermometer that's designed to be submerged in liquid or inserted into a solid mass doesn't measure temperature accurately when it's just resting on a hot surface?

  7. 2 months ago
    Anonymous

    If it's not bubbly, it's not hot. If it's smoking, too hot. If it's turning dark, take it off heat and adjust adjust flame. If your food is burning on the outside but undercooked in the center, lower heat. If you are using an induction stove, have a nice day and burn in hell like the reprobate you are.

  8. 2 months ago
    Anonymous

    Taste

  9. 2 months ago
    Anonymous

    OP don't listen to any of these stupid wienersuckers. You have to throw a handful of ice in the oil, if it's hot enough you'll know

  10. 2 months ago
    Anonymous

    for sautéeing: as soon as it starts shimmering it's at the right temperature
    for searing: as soon as it starts smoking it's at the right temperature
    for deep frying: any cheap probe thermometer will do it
    simple as

    • 2 months ago
      Anonymous

      Isn't smoking oil kinda dangerous

      • 2 months ago
        Anonymous

        Only if you don't know what you're doing

      • 2 months ago
        Anonymous

        at first it starts to smoke just a little. if you add the food shortly after it shouldn't be a problem, because the oil has no time to overheat.

  11. 2 months ago
    Anonymous

    Candy thermometer or a regular meat thermometer that reads over 450°

  12. 2 months ago
    Anonymous

    touch it and see

  13. 2 months ago
    Anonymous

    Those IR doohickeys are good for a general idea if one wheel/chip/relay is hotter than others for troubleshooting but it is not accurate for doing real work.

    • 2 months ago
      Anonymous

      i don't know where you get this idea, IR thermometers are very accurate

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