So yesterday, the meat thermometer registered 180 degrees
when stuck into the thickest part of the turkey leg;
but upon carving the turkey 20 minutes later, it was visibly
not done enough near one of the leg joints.

Experimenting with the thermometer a bit today, I found that
I was able to get it to read past 220 degrees (the top of
its scale) when oriented vertically with its tip immersed in
boiling water; if I had the thermometer more horizontal, the
reading was lower.

My conclusion is I got a too-high reading due to warming of
the disk of the thermometer. (Joy of Cooking advises keeping
the disk as far from the heat source as possible.)

How best to avoid such mishaps in the future? It was, BTW,
an OXO instant-read thermometer, a pretty standard item.

Steve

If you're REALLY serious about quick and accurate temp readings, get
yourself a Thermapen. There are some "instant-read" wannabe dial and
electronic thermometers out there, but none that I've seen can hold a
candle to the Thermapen. "Accept no substitutes", as they say...

Bob
===============================
In article >, says...
> So yesterday, the meat thermometer registered 180 degrees
> when stuck into the thickest part of the turkey leg;
> but upon carving the turkey 20 minutes later, it was visibly
> not done enough near one of the leg joints.
>
> Experimenting with the thermometer a bit today, I found that
> I was able to get it to read past 220 degrees (the top of
> its scale) when oriented vertically with its tip immersed in
> boiling water; if I had the thermometer more horizontal, the
> reading was lower.
>
> My conclusion is I got a too-high reading due to warming of
> the disk of the thermometer. (Joy of Cooking advises keeping
> the disk as far from the heat source as possible.)
>
> How best to avoid such mishaps in the future? It was, BTW,
> an OXO instant-read thermometer, a pretty standard item.
>
> Steve
>

yetanotherBob > wrote:

>If you're REALLY serious about quick and accurate temp readings, get
>yourself a Thermapen. There are some "instant-read" wannabe dial and
>electronic thermometers out there, but none that I've seen can hold a
>candle to the Thermapen.

Thanks for the tip.

(I'm a bit more inclined to go the opposite direction, away
from using technology, and go with the "leg joints feel loose
enough" test...)

Steve

Yep, that definitely works for poultry. I usually combine that approach
with a jab from a fork or knife tip to confirm that "the juices run
clear", as the saying goes, just to be sure.

Bob
================================
In article >, says...
>
> Thanks for the tip.
>
> (I'm a bit more inclined to go the opposite direction, away
> from using technology, and go with the "leg joints feel loose
> enough" test...)
>
> Steve
>

(Steve Pope) wrote in news:ek8458$ekf$1
@blue.rahul.net:

> How best to avoid such mishaps in the future? It was, BTW,
> an OXO instant-read thermometer, a pretty standard item.

At least a couple of times a year, I test all of my instant read/wired
probe thermometers in boiling water. If I think about it when I'm deep
frying, I test them there as well.



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Thats fine method if you do everything in the same oven ,they
same way , the same , etc ...
But electronics that are cheap , and you know something
about can quickly catch errors , answer questions .

Harbor Freight $27 I.R. thermo ( i have 6 ) ,
plus lazer pointer , range is over 400 F .
I can shoot thru the window and get a reading in less than a second
and its close enuf to figure there's something wrong .
I can read thru the glass tops on pans ..

...., this oven ussually heats quicker ,
or this new pan seems to have higher thermal
resistance and this bird is cooking faster , coming up to temp ......
all sorts of new ideas pop into your head , that you could
not do with a stick .

I can spot winter heat leaks around windows ,,,,

I dont work for HF , about 90% of their stuff is junk and will
disappoint you , so only buy if you hear good from many
buyers .
I took a chance on their tiny 1/2 Kg digital scale at $10 .
It seems to count well , i dropped 25 dimes on, and then
switched to "pcs" mode and it erred at 250 dimes , said
it was 251 ...
You can quickly calibrate it ! Just put an expensive weight of
500 gms and it will take that as the new calibration reference .

BTW Ovens , especially table top are junk , dont work well .
Its the heaters , they need to turn yellow instantly .
just like ur toaster .

And ....Vinegar is a waster product , not to be eaten .
Use another acid that is not so dead ,
V is a food preservative , F'P' harm digestion .
Im not poor , i dont need to preserve my food .
Use citric , or ........
Iron pans are hillbilly , you can do everything better in
a alum that is sealed by the non-stick coating , and Walmart
had them for cheap . The bad ones are too thin , maybe
less than .120 " ... $8 each at Walmart , 2 qt .

Cranberry and Ascorbic acid ( Vit C ) cause small amts of
benzene . Its the benzoic acid in C' berrys . Not may eats
have benzoic acid .
Benzene is a poison , one teaspoon can kill you
( but you may hang on for a few weeks )...
It mutates genes , even in small
qts , taken irregularly over a year can kill you .
This is not in same class as Chlorine ( PVC , table salt , et al )
Its much mo powerful .

benzene attacks bio , big time ..

___________________________________________

Steve Pope wrote:
> yetanotherBob > wrote:
>
> >If you're REALLY serious about quick and accurate temp readings, get
> >yourself a Thermapen. There are some "instant-read" wannabe dial and
> >electronic thermometers out there, but none that I've seen can hold a
> >candle to the Thermapen.
>
> Thanks for the tip.
>
> (I'm a bit more inclined to go the opposite direction, away
> from using technology, and go with the "leg joints feel loose
> enough" test...)
>
> Steve