tequiladrum
Newbie
Just bought a new thermometer from the local restaurant supply house and it was off by 13°.
TO CALIBRATE (This is the method I teach to all my chefs)
Fill a small container with crushed ice (not cubes) and a little water put thermometer in and the reading should be 32.5°-34°. If it does not, most good thermometers are adjustable by turning the nut on the back with a wrench. Adjust let warm up and double check.
There is the boiling method too, but if you are not at sea level you have to do some calculations and that leaves room for error.
This is a very easy way to make sure you are at safe serving temperatures.
TO CALIBRATE (This is the method I teach to all my chefs)
Fill a small container with crushed ice (not cubes) and a little water put thermometer in and the reading should be 32.5°-34°. If it does not, most good thermometers are adjustable by turning the nut on the back with a wrench. Adjust let warm up and double check.
There is the boiling method too, but if you are not at sea level you have to do some calculations and that leaves room for error.
This is a very easy way to make sure you are at safe serving temperatures.
