Repeatedly opening the oven door to monitor the internal temperature of a roast can throw cooking times off kilter. One solution? Meat-probe thermometers. These remote devices transmit temperature from a long probe left in the meat and attached to a thin cord that snakes out of the oven to a digital console. But don't throw out your instant-read thermometer just yet. We tested 11 models-several by the same manufacturers-and not one was flawless. The ones that accurately measured temperature sported function buttons that were too slow or too hard to figure out. Others that were user-friendly were also unreliable.
The best of the bunch was great when it worked but has probes that even its manufacturer admits are sometimes defective. Until a better meat probe comes on the market, we recommend this one with reservations. Check the probe's accuracy by boiling water and taking a reading before trying it with a roast. If the probe doesn't read very close to 212 degrees, ask for a replacement.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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