On Wed, 30 Dec 2009 18:19:43 -0600, Sky >
wrote:

>sf wrote:
>>
>> On Mon, 28 Dec 2009 21:42:03 -0600, Sky >
>> wrote:
>>
>> >But, someone recommended a digital thermometer - perhaps I
>> >should invest in one, eh?
>>
>> You could start with an instant read thermometer, they've under $10.
>> The last one I saw was $6.
>
>
>But but <g>, I don't need an instant read thermometer to use "inside"
>the oven during cooking, eh? I do have one already (a gift a few years
>back from DS), but it certainly is not oven-proof (I don't think?) since
>it has plastic components (handle, cover, and ditigal display). Heh,
>maybe one of the "umbilical" digital timers would be nice?! Now that's
>an idea for a gift later this (next) year.
>
>The meat thermometer I have already - http://i45.tinypic.com/28u0egx.jpg
>- works well enough for me - as long as I pay attention and use my timer
>as a reminder.
>

The meat thermometer you have along with occasional probing with an
instant-read thermometer in the thicker/thinner portions as doneness
approaches is the ideal. I honestly don't see any benefit to those
costly battery operated gadgets, all they do is give a false sense of
security. Btw, anyone with an instant read thermometer can prove to
themselves that the internal temperature of a roast does not continue
to rise when resting outside of the oven... that's a foodtv myth...
the meat continues to cook (but at a progressively lower temperature).