Can you give advise on choosing a professional-grade thermometer and scale?

Discussion in 'Professional Pastry Chefs' started by tiemu, Jul 30, 2014.

  1. tiemu

    tiemu

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    Regular scales rise in gradients of 1 gram. But I've obtained professional recipes like Adriano Zumbo's lychee caviar asking for measurements like 1.8 g algin + 1.3 g calcic.

    Can you recommend what I should look for in a scale, and do you have any recommendations which one I should buy? I'm a home cook but want to execute advanced, professional recipes.

    With thermometers, again I can find a $15 thermometer at IKEA but don't know if such thermometers are basically junk compared to professional thermometers (like what Teflon is compared to Carbon Steel). Any advice on this would also be great if you could.

    I'd be buying it from Australia.
     
    Last edited: Jul 30, 2014
  2. minas6907

    minas6907

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    I would absolutely never buy a thermometer from ikea. If you looking for something more professional (and accurate, durable, long-lasting), get a thermocouple thermometer. I got mine from thermoworks.com and wished I had done it sooner.
     
  3. carltonb

    carltonb

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  4. tiemu

    tiemu

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    Wow Carltonb, how on earth did you find those scales on the Klika site? It's excellent! I've been looking for ages for a high-accuracy scale without even coming close.

    @Minas, Thermoworks were recommended on another site too and they definately look nice. Unfortunately they don't mention if they measure in Celsius (i'm sure they do, but they ought to bother mentioning it), and hopefully I could change the default to Celsius rather than Farenheit. I had a Salter thermometer which could only use Farenheit as a default and it somehow really irritated me that it always opened in an antiquated way.
     
  5. minas6907

    minas6907

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    Thay do measure in Celsius, you can easily switch between the two.