>>6057074I did a shit ton of research into thermometers a while back because I became obsessed with precise temperature control. Good food requires only 2 things aside from the ingredients, proper time and proper temperature, if you can measure those precisely enough you can cook literally almost anything first try perfectly. Time is easy, everyone has a timer. Temperture is a very different story, from low end thermometers taking too long to give an accurate or usable reading to even becoming uncalibrated over time. Thermoworks have been considered the gold standard in cooking thermometers for a while and with good reason, they're the fastest, most accurate, and most affordable of the high end, designed for industrial usage. I have a kettle that adjusts to the individual degree because teas shouldn't all be brewed at the same temperature, I have an induction plate with a precision pan thermometer that can set to the individual degree that cost as much as my friend's car, etc etc. 99% of cooking can be boiled down to precise time and temp, and if you can get those exactly right you can completely change the rules. I don't need to even think about making hollandaise anymore because I can set my pan to the exact temps automatically, I can get chocolate to a perfect snap without tempering, I can make hard crack candy with barely any manual management. It's all about bypassing tedious techniques via technology, the industrial side of cooking has already caught on but the home chef is still decades behind.
