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This Electrician’s Tip Will Save Your Probe Thermometer

By Lan Lam Published

Stop kinking up the cable of your probe thermometer with improper storage.

The long wire at the end of a probe thermometer can easily develop kinks if you put it back in the drawer willy-nilly—or worse yet, wrap it tightly around the thermometer. The tension can damage the wires inside, causing them to short and the probe to fail. The solution is to coil it loosely using a technique electricians and lighting professionals swear by: a series of alternating underhand and overhand loops that reduce the chances of kinking when the cable is unfurled.

  • 1. Grasp probe so wire end faces away from you. Coil 3-inch loop around your hand.

  • 2. Slide other hand along wire to create 10-inch length between your thumbs.

  • 3. Bring your thumbs together so second loop sits above first loop, creating a figure eight.

  • 4. Twist wire of top loop so it flops over bottom loop. Repeat steps 2 through 4 until you’ve reached wire’s end.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.