Recently purchased a digital folding probe thermometer. It was not cheap, but in my book worth every penny. My meat cooking skills improved dramatically. But here is my question. The instruction manual states very clearly that the probe should be sterilized before and after each use. How do professional chefs or really sophisticated home cooks do it? A pot of boiling water on the stove? A solution of some kind? Soap and water? Is there an easy elegant way to accomplish the job?
Look below the mint-infused cookies to the roasted strawberries
What Julia Child Wanted You to Know About Wine
8 Sweeping Utensils That Make Cleaning Less of a Chore
All-Time Favorite Ice Cream Recipes
No-Mayo (Yes-Miso) Coleslaw
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)