Short orders

Thermometer's temp jobs

By Diana Burrell
Globe Correspondent / March 25, 2009

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Many a Sunday roast has been saved from ruin thanks to the high-temperature alarms on oven probe thermometers, which have become must-have kitchen tools with the foodie set. Stick the probe in the center of the roast, set the alarm to go off when the internal temperature of your roast hits 125 degrees in the oven, and a couple of hours later you'll serve perfectly rare roast beef. Now a thermometer used by the food service industry lets home cooks set low temperature alerts, too. The Comark Instruments cooking & cooling thermometer ($32 plus $6.55 shipping and handling) sounds an alarm when heated foods have cooled down enough to add to temperature-sensitive ingredients like yogurt culture, baking yeast, or uncooked eggs. You can also use the thermometer just like restaurants do to ensure hot foods chill below 40 degrees in less than four hours to prevent food-borne illness. Just stick the probe end of the thermometer in the food, close the refrigerator door on the flexible cable, and keep your eye on the timer. If the food isn't cooling down fast enough, you can portion it into smaller containers or cool it in an ice bath. Available from Tech Instrumentation, 160 W. Kiowa Ave., Elizabeth, CO 80107, or go to