I realize the topic of thermometers has been discussed ad nauseum, however, after reading through two dozen threads, I have not found a good answer to my question.
I make candy, I make homemade ricotta, and I roast meat. I am looking to replace my two older and inaccurate thermometers with a single kitchen thermometer that works for different uses. This requires that it can be used as a meat probe, is accurate at all temperatures, can go up to 400 or so degrees, reads fairly quickly, and also has a clip to be used as a candy thermometer. Ideally it will have an on off switch for when I use it as a meat probe.
Is this too much to ask from one thermometer?
Is there a specific reason why as far as I can tell thermometers are not explicit marketed as both candy and meat thermometers.
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