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If you’re a regular Epi reader, you’ve probably noticed that we’re big fans ofThermoWorksthermometers. We especially love the Thermapen Mk4, the winner of ourthermometer product test. Back in early March, the white and gray models of this incredible thermometer were $30 off—a sale that lasted a mere 48 hours before all the stock got swiped up.
Luckily, starting today, the sale is back: This time on the plummy purple model. (Ideal for eggplant aficionados!) Naturally, everyone on our team who missed out last time has readied their carts. And if you loveperfectly tender roasts,expertly poached seafood, andsilky just-set puddings, you should too.
This digital instant-read thermometer is incredibly simple to use (you don’t even need to press an on/off button) yet sophisticated in its internal hardware. When we put it to the test against other thermometers, we found that it accurately told the temperature of a pot of boiling water in three seconds, compared to the five-second average of the other thermometers.
To turn it on and off, simply fold or unfold the probe. A motion sensor lights up the screen, making it easy to read the temperature even when it’s tucked inside a chicken thigh in the oven. The Thermapen Mk4 also has a rotating display so you can read the screen when it’s upside down.
Even with the discount, the Thermapen Mk4 is pricier than most thermometers, but it’s also built to last. Industry professionals, including those in the Epi test kitchen, rely on ThermoWorks temperature-reading products when developing recipes, and despite being put to constant use, they rarely need to be replaced. That’s thanks to watertight seals, a shatterproof display screen, and the fact that they take easy-to-find AAA batteries.
If you’re not convinced you need a thermometer, let us convince you. Sure, there are times when going on smell, look, or touch is enough. But with meat, especially, hitting that sweet spot between safe-to-eat and gone-rubbery takes a skilled chef—and even the best restaurant kitchens skip the guesswork and rely on fail-safe thermometers to know exactly when a dish is complete. Using a thermometer feels like cheating, but it’s actually just—pure and simple—the best way to ensure accuracy and consistency in your cooking.
Think you don’t need a meat thermometer because you don’t eat meat? We’ve said it before and we’ll say it again: You should treat your cake like a steakand stick a thermometer in it.An accurate, quick-reading thermometer will never be the most glamorous tool in your kitchen, but it will ensure perfect, tender doneness, from your first bite right through dessert.
The ThermoWorks sale on the Thermapen Mk4 is limited to the purple design only and is likely to sell out just as quickly as the white and gray did—so head over to the site through the link below.
