Review on 🌡️ Taylor Precision Splash-Proof Dual Temperature Infrared Thermometer with Thermocouple by Gina Williams

I've been using instant read analogue thermometers for years - I always carried one in my pocket when I was cooking. I didn't want to try digital, thinking my analog was "close" enough. This may still be true, but the difference with digital thermometers is that you get an almost instant reading. This is a welcome time saver when you're cooking fast food and it's all very quick. I use it for meat, poultry, fish and cooked casseroles. I also use it to measure the temperature of water, sauces or any other liquid (hot or cold). I can also measure the temperature of different parts of a cooked dish to see if parts are undercooked. It has a nice infrared reading feature that I use to measure the latent heat of cooked food while it's standing or being reheated. You can use this device to read both cold and hot food. Now you can serve food at the right and safe temperature. It can also help keep wines at the right temperature by shining infrared light on the bottle. It has red and green light to remind you of safe temperatures to avoid the 40-140 unsafe zone. It works well and is always on the belt when I'm cooking. No more guessing or waiting for an analog thermometer to read the temperature.