It's not every day that I pull out a thermometer in the kitchen - it usually happens when I roast a whole chicken or steam the occasional batch of soup dumplings. In fact, I only recently added a thermometer to my utensil drawer. Before, I relied on intuition and touch to see if my food was to temp, often leading to raw chicken thighs and overdone steaks. I didn't do a ton of research before buying my first kitchen thermometer. And it shows: my current one takes what feels like minutes to deliver a reading, and there's a pool of liquid stuck in the display, thanks to an unfortunate attempt at making candy. ThermoWorks, a company that specializes in temperature-reading tools, recently update
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