Thermowhisk - accurately measures the temperature as you whisk - £4.99 @ Lakeland
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Thermowhisk - accurately measures the temperature as you whisk - £4.99 @ Lakeland

£4.99£11.9958%Lakeland Deals
16
Found 20th Dec 2017
Great gadget for someone who loves to bake. 3 year guarantee. Battery included. Was £18.99. £11.99 at Amazon.

Product Features
  • For mixes that require heating to an exact temperature
  • Ideal for chocolate, cream, sauces and syrups
  • LCD screen displays temperature as you whisk
  • Measures temperatures from 0 to 200°C

We’ve all been there, melting chocolate or making custard and everything seems to be going well, until it’s not, and you’re left trying to rescue a ruined pan of food… Our popular Thermospatula has saved many a delicate sauce from being spoiled, so we’ve introduced a whisk too.

The integral digital thermometer accurately monitors the temperature of delicate creams, sauces, jams, syrups and more as you stir, and displays the precise temperature, removing any guesswork – so helpful when tempering chocolate or heating sugar for confectionery.

Whisk is heat-resistant to 200°C.

Measures in °C and °F (from 0°C to 200°C).

Battery included.
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Top comments
MSK.16 h, 22 m ago

Why on earth would you whisk melting chocolate?


Yeah stick to your amateurish whisking and leave us whisk melting chocolate professsionally and in peace
Edited by: "Jak92" 21st Dec 2017
16 Comments
Thanks and ordered
Super idea x
Gimmick
What's the whisk part made of?
Original Poster
OB13 m ago

What's the whisk part made of?


I've just had a look on their website for you and unfortunately it doesn't say. I guess you could ring one of their stores and ask or see if they have a Facebook page / Twitter and ask on there. Alternatively, go into one of their shops. Sorry I can't help further.
AbuG1 h, 15 m ago

Gimmick


Agree. In my experience, cooking is spoilt because of inattention rather than getting the temperature wrong.

Maybe useful for someone who does a lot of sugar work or chocolate work, but they would probably be better off with a proper probe thermometer.
Why on earth would you whisk melting chocolate?
Original Poster
MSK.37 m ago

Why on earth would you whisk melting chocolate?


Professional chefs whisk it. Google it.
MSK.16 h, 22 m ago

Why on earth would you whisk melting chocolate?


Yeah stick to your amateurish whisking and leave us whisk melting chocolate professsionally and in peace
Edited by: "Jak92" 21st Dec 2017
_pollyanna_18 h, 26 m ago

Professional chefs whisk it. Google it.


Lol I don't need to Google it. That's ridiculous. Why would you try to get air into chocolate?'
MSK.5 h, 12 m ago

Why would you try to get air into chocolate?'


It's not whisking to add air - using a balloon whisk to stir can help break up or prevent lumps. I use a whisk when making a roux for a white sauce or when making a custard.
Original Poster
pcs70383 m ago

It's not whisking to add air - using a balloon whisk to stir can help …It's not whisking to add air - using a balloon whisk to stir can help break up or prevent lumps. I use a whisk when making a roux for a white sauce or when making a custard.


Thanks for explaining
pcs70381 h, 49 m ago

It's not whisking to add air - using a balloon whisk to stir can help …It's not whisking to add air - using a balloon whisk to stir can help break up or prevent lumps. I use a whisk when making a roux for a white sauce or when making a custard.


I figure it'll be great for clarifying butter, custard etc. But really hoping it's stainless steel not plastic!
pcs70382 h, 30 m ago

It's not whisking to add air - using a balloon whisk to stir can help …It's not whisking to add air - using a balloon whisk to stir can help break up or prevent lumps. I use a whisk when making a roux for a white sauce or when making a custard.


Adding air is literally what a whisk is for. If you have lumps in your chocolate, it's either because your impatient or the mixture has ceased. Neither of which a thermometer will help you with.

Chocolate should be stirred as little as possible, which is the opposite of what a whisk is for. This might have other uses, but chocolate really shouldn't be one of them.

This is just a run on from the temperature spoon they sell, but more pointless. Hence the very reduced price.
MSK.12 h, 7 m ago

Chocolate should be stirred as little as possible, which is the opposite …Chocolate should be stirred as little as possible, which is the opposite of what a whisk is for. This might have other uses, but chocolate really shouldn't be one of them. This is just a run on from the temperature spoon they sell, but more pointless.


Fair point. And I agree about it being pointless, which, tbh, describes a lot of the stuff that Lakeland sell. The regular kitchenware is decent quality but there are lots of things - like this - that are over-priced and unnecessary.
MSK.21st Dec

Adding air is literally what a whisk is for. If you have lumps in your …Adding air is literally what a whisk is for. If you have lumps in your chocolate, it's either because your impatient or the mixture has ceased. Neither of which a thermometer will help you with.Chocolate should be stirred as little as possible, which is the opposite of what a whisk is for. This might have other uses, but chocolate really shouldn't be one of them.This is just a run on from the temperature spoon they sell, but more pointless. Hence the very reduced price.


Pointless? I think it'll be useful for yoghurt making, custard and clarified butter. Might prove wrong though...
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