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PSA: my $18 deep fry thermometer from the hardware store was lying to me by 35 degrees for a month
Two weeks back I fried chicken thighs in my backyard in Houston and they came out raw in the middle while the outside looked perfect. I grabbed the cheap thermometer I got at the hardware store and dropped it in boiling water, it read 177 instead of 212. That means every batch of wings, fries, and catfish I made for a month was frying way hotter than I thought. I swapped in a $9 candy thermometer and the oil sits right at 350 now, night and day difference. Anyone else get burned by a junk thermometer, or do you just go by the look of the batter?
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