The Comark Pocketherm 125 was recently spotted on the BBC’s new show, “Kew on a Plate.”
In the show, Chef Raymond Blanc explores the centuries-old practice of kitchen gardens that yielded vegetables for British royalty. In the series, he spends a year in the botanical gardens at Kew cooking up a delectable series of dishes that boast a variety of fresh produce.
In the second episode, Chef Raymond creates an elegant gooseberry cheesecake, topped with a green gooseberry jelly, and served with a red gooseberry compote.
A delicate Italian meringue is a key ingredient to the dessert. To make the meringue, hot sugar syrup must be heated to 121 degrees. Chef Raymond utilises the Comark Pocketherm 125 to carefully check the temperature before moving on to the next step.
Professional chefs turn to the Comark Pocketherm 125 for quick checks on frozen, chilled and cooked foods. It folds up into a pocket-size thermometer and is fast and easy to use. Coloured LEDs indicate temperatures within HACCP limits, and a buzzer indicates instant temperature identification.
We’re delighted to see Chef Raymond trusts Comark Instruments in his kitchen. Click here to learn more about the Comark Pocketherm 125 – and here to learn about our full suite of temperature-monitoring solutions.