On 17-Jan-2005, "Edwin Pawlowski" > wrote:

> "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

I could learn to hate this newsreader. With each thread it insists on
displaying
the newest posts first. it's just like top posting. It causes me to reply
before reading
comments already posted. I tried to say what Ed said, albeit not as well.
The point
that bothers me is what effect the configuration has on temperature
measurements
relative to the finished product.

Okay Ed. Take what I said and put it into words that other people can
understand.

--
Brick(DL5BF, WA7ERO, HS4ADI)