Quite a few years back I remember small flat sticks that could be put in
steaks to be grilled and a color indicator would indicate their doneness.
Does anyone know where I can get them now. I searched the internet and
cannot find them
Regards,
Tom

On Mar 1, 10:04*am, "Tom Biasi" > wrote:
> Quite a few years back I remember small flat sticks that could be put in
> steaks to be grilled and a color indicator would indicate their doneness.
> Does anyone know where I can get them now. I searched the internet and
> cannot find them
> Regards,
> Tom

Amazon.com has them.

Taylor 8790 Temprite Reusable Food Thermometers
http://www.amazon.com/Taylor-8790-Te.../dp/B0006ONOD0

"Rusty" > wrote in message
...
On Mar 1, 10:04 am, "Tom Biasi" > wrote:
> Quite a few years back I remember small flat sticks that could be put in
> steaks to be grilled and a color indicator would indicate their doneness.
> Does anyone know where I can get them now. I searched the internet and
> cannot find them
> Regards,
> Tom

Amazon.com has them.

Taylor 8790 Temprite Reusable Food Thermometers
http://www.amazon.com/Taylor-8790-Te.../dp/B0006ONOD0

Thanks Rusty but the ones I want do not have to be removed to see the
temperature.
They look like the little sticks that the restaurant puts in a steak that
indicated the doneness but these change color up the stick like a
thermometer.
I could put 7 or 8 steaks on the grill and put one of these in each one.
Tom

Tom Biasi wrote:
>
> Thanks Rusty but the ones I want do not have to be removed to see the
> temperature.
> They look like the little sticks that the restaurant puts in a steak that
> indicated the doneness but these change color up the stick like a
> thermometer.
> I could put 7 or 8 steaks on the grill and put one of these in each one.
> Tom

Or you could buy a thermopen. That would be more accurate.

"Mark Thorson" > wrote in message
...
> Tom Biasi wrote:
>>
>> Thanks Rusty but the ones I want do not have to be removed to see the
>> temperature.
>> They look like the little sticks that the restaurant puts in a steak that
>> indicated the doneness but these change color up the stick like a
>> thermometer.
>> I could put 7 or 8 steaks on the grill and put one of these in each one.
>> Tom
>
> Or you could buy a thermopen. That would be more accurate.
Yes Mark, I have a few similar devices.
When I have some summer BBQs I would like to have many steaks on the grill
and people could see the doneness of each one and pick the one they want.

Tom

"Mark Thorson" > wrote in message
...
> Tom Biasi wrote:
>>
>> Thanks Rusty but the ones I want do not have to be removed to see the
>> temperature.
>> They look like the little sticks that the restaurant puts in a steak that
>> indicated the doneness but these change color up the stick like a
>> thermometer.
>> I could put 7 or 8 steaks on the grill and put one of these in each one.
>> Tom
>
> Or you could buy a thermopen. That would be more accurate.

It's ThermApen... just a battery operated digital insta-read thermometer...
I think I have more than enough battery operated thingies... just when I'd
want to use it the battery would be dead. Anyway I haven't found
temperature probes to be a very good indicator of steak doneness... a
constantly watchful eye gives far more accurate results... the trick is to
stay right there and not walk away, with constant observation anyone can
learn to recognize exactly what physical changes occur during cooking.
Professionsl steak house chefs know that there is a direct relationship
between doneness and the length of one's meat.

Tom Biasi wrote:
> Quite a few years back I remember small flat sticks that could be put in
> steaks to be grilled and a color indicator would indicate their doneness.
> Does anyone know where I can get them now. I searched the internet and
> cannot find them
> Regards,
> Tom
>
>

Something like this?

http://tinyurl.com/cqztsh

-Tracy

"Tracy" > wrote in message
...
> Tom Biasi wrote:
>> Quite a few years back I remember small flat sticks that could be put in
>> steaks to be grilled and a color indicator would indicate their doneness.
>> Does anyone know where I can get them now. I searched the internet and
>> cannot find them
>> Regards,
>> Tom
>
> Something like this?
>
> http://tinyurl.com/cqztsh
>
> -Tracy
These are quite close Tracy, not exactly how I remember but may do.

Thanks,
Tom

Tom Biasi > wrote:

> Quite a few years back I remember small flat sticks that could be put in
> steaks to be grilled and a color indicator would indicate their doneness.
> Does anyone know where I can get them now. I searched the internet and
> cannot find them

I saw these at Bed Bath and Beyond today. A package of 4 was only
$9 and they're about 2" long. So cute!

http://www.kaboodle.com/reviews/steak-thermometers

-sw

In article >, Tracy >
wrote:

> Tom Biasi wrote:
> > Quite a few years back I remember small flat sticks that could be put in
> > steaks to be grilled and a color indicator would indicate their doneness.
> > Does anyone know where I can get them now. I searched the internet and
> > cannot find them
> > Regards,
> > Tom
> >
> >
>
> Something like this?
>
> http://tinyurl.com/cqztsh
>
> -Tracy

That's cool! I've never seen those. I've just learned to use a timer,
and never purchase steaks less than 1" thick.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >, Tracy >
> wrote:
>
>> Tom Biasi wrote:
>> > Quite a few years back I remember small flat sticks that could be put
>> > in
>> > steaks to be grilled and a color indicator would indicate their
>> > doneness.
>> > Does anyone know where I can get them now. I searched the internet and
>> > cannot find them
>> > Regards,
>> > Tom
>> >
>> >
>>
>> Something like this?
>>
>> http://tinyurl.com/cqztsh
>>
>> -Tracy
>
> That's cool! I've never seen those. I've just learned to use a timer,
> and never purchase steaks less than 1" thick.
> --
> Peace! Om
>
> I find hope in the darkest of days, and focus in the brightest. I do not
> judge the universe. -- Dalai Lama

Yea, I can cook steaks to perfection but I sometimes like to have my guests
select one off the grill.

Tom
PS: I havent seen your posts on r.g for a while.

In article >, gravesend10
@verizon.net says...
>
> "Mark Thorson" > wrote in message
> ...
> > Tom Biasi wrote:
> >>
> >> Thanks Rusty but the ones I want do not have to be removed to see the
> >> temperature.
> >> They look like the little sticks that the restaurant puts in a steak that
> >> indicated the doneness but these change color up the stick like a
> >> thermometer.
> >> I could put 7 or 8 steaks on the grill and put one of these in each one.
> >> Tom
> >
> > Or you could buy a thermopen. That would be more accurate.
>
> It's ThermApen... just a battery operated digital insta-read thermometer...
> I think I have more than enough battery operated thingies... just when I'd
> want to use it the battery would be dead. Anyway I haven't found
> temperature probes to be a very good indicator of steak doneness... a
> constantly watchful eye gives far more accurate results... the trick is to
> stay right there and not walk away, with constant observation anyone can
> learn to recognize exactly what physical changes occur during cooking.
> Professionsl steak house chefs know that there is a direct relationship
> between doneness and the length of one's meat.

I've found that the searing pan/oven method works great. Depending on
the thickness of the meat cut, 3 to 4 minutes per side in a ripping hot
pan.

Transfer to flat sheet and into a 450F oven for 3 to 5 minutes per side.

On the 3 minute end you get pink in the center, where 4 to 5 minutes
gives you from very little pink to grey.

That is so true, once you start doing other things inside, if you are
bbqing outside, you can quickly forget about the steaks...which I have
done. On my grill, I like to sear it with the burners under it on
high and then switch to the outside burners. I like steak pink from
top to bottom, not purple and not grayish-brown. However, when you
have 4 or more people who want their steak differently, you have to be
there concentrating and even then you can screw it up.

Many restaurants use tags or are they really thermometers, to make
sure the cooks do it right.



On Sun, 01 Mar 2009 22:00:21 GMT, "brooklyn1"
> wrote:

>
>"Mark Thorson" > wrote in message
...
>> Tom Biasi wrote:
>>>
>>> Thanks Rusty but the ones I want do not have to be removed to see the
>>> temperature.
>>> They look like the little sticks that the restaurant puts in a steak that
>>> indicated the doneness but these change color up the stick like a
>>> thermometer.
>>> I could put 7 or 8 steaks on the grill and put one of these in each one.
>>> Tom
>>
>> Or you could buy a thermopen. That would be more accurate.
>
>It's ThermApen... just a battery operated digital insta-read thermometer...
>I think I have more than enough battery operated thingies... just when I'd
>want to use it the battery would be dead. Anyway I haven't found
>temperature probes to be a very good indicator of steak doneness... a
>constantly watchful eye gives far more accurate results... the trick is to
>stay right there and not walk away, with constant observation anyone can
>learn to recognize exactly what physical changes occur during cooking.
>Professionsl steak house chefs know that there is a direct relationship
>between doneness and the length of one's meat.
>

When I was in Vegas last summer, I went to Tom Coliccio's Craftsteak
at the MGM for dinner before seeing the Eau Show at the Bellaggio.

Between the butter, the roasting in the oven and much to much Thyme,
it never tasted like steak. I think it could have been a buttered
thyme tofu and I am not sure I would have known the difference. The
temperature was great but I didn't like it.

When I make steak I bbq it with a little evoo, a little montreal steak
seaoning and a drop of garlic powder. In my place in Florida there is
no BBQ and I made a beautifull strip steak under the broiler. That
was a terrible mistake or misteak. I might have had it too low but it
was pretty thick, maybe 2.5 inches. I would have been much better off
to pan sear it and then roast it the rest of the way.

Alan



On Mon, 2 Mar 2009 12:51:49 -0500, T >
wrote:

>In article >, gravesend10
says...
>>
>> "Mark Thorson" > wrote in message
>> ...
>> > Tom Biasi wrote:
>> >>
>> >> Thanks Rusty but the ones I want do not have to be removed to see the
>> >> temperature.
>> >> They look like the little sticks that the restaurant puts in a steak that
>> >> indicated the doneness but these change color up the stick like a
>> >> thermometer.
>> >> I could put 7 or 8 steaks on the grill and put one of these in each one.
>> >> Tom
>> >
>> > Or you could buy a thermopen. That would be more accurate.
>>
>> It's ThermApen... just a battery operated digital insta-read thermometer...
>> I think I have more than enough battery operated thingies... just when I'd
>> want to use it the battery would be dead. Anyway I haven't found
>> temperature probes to be a very good indicator of steak doneness... a
>> constantly watchful eye gives far more accurate results... the trick is to
>> stay right there and not walk away, with constant observation anyone can
>> learn to recognize exactly what physical changes occur during cooking.
>> Professionsl steak house chefs know that there is a direct relationship
>> between doneness and the length of one's meat.
>
>I've found that the searing pan/oven method works great. Depending on
>the thickness of the meat cut, 3 to 4 minutes per side in a ripping hot
>pan.
>
>Transfer to flat sheet and into a 450F oven for 3 to 5 minutes per side.
>
>On the 3 minute end you get pink in the center, where 4 to 5 minutes
>gives you from very little pink to grey.
>

"Omelet" > wrote in message
news
> In article >, Tracy >
> wrote:
>
>> Tom Biasi wrote:
>> > Quite a few years back I remember small flat sticks that could be put
>> > in
>> > steaks to be grilled and a color indicator would indicate their
>> > doneness.
>> > Does anyone know where I can get them now. I searched the internet and
>> > cannot find them
>> > Regards,
>> > Tom
>> >
>> >
>>
>> Something like this?
>>
>> http://tinyurl.com/cqztsh
>>
>> -Tracy
>
> That's cool! I've never seen those. I've just learned to use a timer,
> and never purchase steaks less than 1" thick.
> --
> Peace! Om
>

Those are cool I do the finger test to figure out the doneness of steaks
on the grill. But I can see if you're having guests over and they all want
different degrees of doneness those things would be handy

Jill

jmcquown wrote:

> "Omelet" > wrote in message
> news
> > In article >, Tracy >
> > wrote:
> >
> >> Tom Biasi wrote:
> >> > Quite a few years back I remember small flat sticks that could be put
> >> > in
> >> > steaks to be grilled and a color indicator would indicate their
> >> > doneness.
> >> > Does anyone know where I can get them now. I searched the internet
and
> >> > cannot find them
> >> > Regards,
> >> > Tom
> >> >
> >> >
> >>
> >> Something like this?
> >>
> >> http://tinyurl.com/cqztsh
> >>
> >> -Tracy
> >
> > That's cool! I've never seen those. I've just learned to use a timer,
> > and never purchase steaks less than 1" thick.
> > --
> > Peace! Om
> >
>
> Those are cool I do the finger test to figure out the doneness of
steaks
> on the grill. But I can see if you're having guests over and they all
want
> different degrees of doneness those things would be handy
>


"Having guests over" is one thing you'll never need concern yerself with...


--
Best
Greg