For a serious chef, a good thermometer can make the difference between a tasty poached egg and a face-searing explosion (well, that and knowing the difference between a stove and a microwave. Not that I speak from experience). At $80 a pop, the Thermapen doesn’t come cheap, but can give an accurate read-out in less than eight seconds. Plus, it comes with a frightening switchblade temperature probe, perfect for scaring anyone foolish enough to waltz unarmed into your bitchin’ kitchen.
