Hello helpful 52ers! I would like to purchase a candy/oil thermometer (I am dying to make ricotta but can't eyball 160 degrees!) and would love your recommendations. I was considering the Williams-Sonama digital thermometer (http://www.williams-sonoma...), but the reviews aren't so great. Do you think a digital thermometer is necessary? How hard to read and use is an older-style thermometer? Any recommendations, suggestions, and helpful tips are greatly appreciated!
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!