"Thomas Cormen" > wrote in message
.. .
> "Brick" > writes:
>
>> As to your therm lying to you. I don't have a clue. Temperature 'IS'
>> what it 'IS'. Perhaps you allowed the internal temp to get beyond
>> the desired doneness point.
>
> That's what's confusing me. I agree that temp is what it is
> (depending on what the meaning of "is" is). But somehow, temp with a
> metal skewer isn't the same as temp without.
>
> If only I can remember this factoid the next time I drag out the
> roto...

With the skewer, it may have a slightly more done center, then a ring of
less done, then the more done outer ring. When the meat sits, the heat will
not only travel in, but it will travel a bit from the center out. Probably
not much, but enough to change appearance.

Unlike an oven roast, dead center is not the lowest temperature.
--
Ed
http://pages.cthome.net/edhome/