One of Alton's foodTV shows is an episode called "Family Roasts". The
recipe demonstrated on TV is 'Dry aged standing rib roast with sage
jus'. During the show Alton used a digital probe to pinpoint when the
meat in the oven reaches 118 degrees F. .....The recipe continues......

'Remove the roast and turn oven up to 500 degrees F. Allow the roast to
rest until an internal temperature of 130 degrees F. is reached. Place
the roast back into the preheated 500 degree F oven for about 10 minutes
or until you've achieved your desired crust. Remove and transfer roast
to a cutting board. Keep covered with foil until ready to serve.'

During this show he specifically advises viewers not to remove the
digital probe (internal juices will leak out) and shows the meat going
back into the now 500 degree F oven with the probe still in place.

I've read that these probes are very finicky and will be damaged (and
not work anymore) if the wire connecting the probe to the digtal display
outide the oven is exposed to heat greater than about 395 degree F.

What's up? Does Alton recommend a digital probe that can take the heat?
Has anyone tried this method? Did you "fry" the wire to your digital
probe?

Curious before I try it.




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On 2003-12-14, Anthony > wrote:

> I've read that these probes are very finicky and will be damaged (and
> not work anymore) if the wire connecting the probe to the digtal display
> outide the oven is exposed to heat greater than about 395 degree F.

You read that where? What does the documentation that came with the
digital thermometer read?

nb

Anthony wrote:
> One of Alton's foodTV shows is an episode called "Family Roasts". The
> recipe demonstrated on TV is 'Dry aged standing rib roast with sage
> jus'. During the show Alton used a digital probe to pinpoint when the
> meat in the oven reaches 118 degrees F. .....The recipe continues......
>
> 'Remove the roast and turn oven up to 500 degrees F. Allow the roast to
> rest until an internal temperature of 130 degrees F. is reached. Place
> the roast back into the preheated 500 degree F oven for about 10 minutes
> or until you've achieved your desired crust. Remove and transfer roast
> to a cutting board. Keep covered with foil until ready to serve.'
>
> During this show he specifically advises viewers not to remove the
> digital probe (internal juices will leak out) and shows the meat going
> back into the now 500 degree F oven with the probe still in place.
>
> I've read that these probes are very finicky and will be damaged (and
> not work anymore) if the wire connecting the probe to the digtal display
> outide the oven is exposed to heat greater than about 395 degree F.
>
> What's up? Does Alton recommend a digital probe that can take the heat?
> Has anyone tried this method? Did you "fry" the wire to your digital
> probe?
>
> Curious before I try it.
>
>
>
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

If I rem correctly, he was using one of those probes, with a HEAVY DUTY
wire that connects the probe to the thermometer on the outside.

If that is the case, then it's obvious that the probe is meant to be
used in the oven and left inside the meat. Otherwise, a simple wire
suffices.

BTW, I have had mine for about five years, and I practically use it
every day. It's still working.

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

"Anthony" > wrote in message
.com...

>
> What's up? Does Alton recommend a digital probe that can take the heat?
> Has anyone tried this method? Did you "fry" the wire to your digital
> probe?
>
> Curious before I try it.
>

I tried it and screwed my fairly new Polder probe thermometer. I don't know
for certain, however, that the very high temperature was the reason my
Polder went kaput. I just know it went kaput when I used it for that
recipe. It seems odd to me, since if it worked for AB on TV, and he uses
the same kind of thermometer, then why wouldn't it work for others?

FWIW, I found another probe thermometer that supposedly handles very high
oven temperatures (or so says the box--I have not bought it). I think the
brand was Acu-Rite.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Rona Yuthasastrakosol wrote:
>
> "Anthony" > wrote in message
> .com...
>
> >
> > What's up? Does Alton recommend a digital probe that can take the heat?
> > Has anyone tried this method? Did you "fry" the wire to your digital
> > probe?
> >
> > Curious before I try it.
> >
>
> I tried it and screwed my fairly new Polder probe thermometer. I don't know
> for certain, however, that the very high temperature was the reason my
> Polder went kaput. I just know it went kaput when I used it for that
> recipe. It seems odd to me, since if it worked for AB on TV, and he uses
> the same kind of thermometer, then why wouldn't it work for others?
>
> FWIW, I found another probe thermometer that supposedly handles very high
> oven temperatures (or so says the box--I have not bought it). I think the
> brand was Acu-Rite.
>
> rona
>
> --
> ***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Yes, Acu-Rite probe thermometers are supposed to go up to 700 degrees F.

See http://www.partshelf.com/acu00667.html for specs.

Bert

> wrote in message
...

>
> Yes, Acu-Rite probe thermometers are supposed to go up to 700 degrees F.
>
> See http://www.partshelf.com/acu00667.html for specs.
>
> Bert

Yup, that's it! And for only $22.95! The reason I didn't buy it was
because it was $59.95 Canadian. Even with the exchange rate and duties,
that's a heck of a difference in price.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Rona Yuthasastrakosol" > wrote in
:

> > wrote in message
> ...
>
>>
>> Yes, Acu-Rite probe thermometers are supposed to go up to 700 degrees F.
>>
>> See http://www.partshelf.com/acu00667.html for specs.
>>
>> Bert
>
> Yup, that's it! And for only $22.95! The reason I didn't buy it was
> because it was $59.95 Canadian. Even with the exchange rate and duties,
> that's a heck of a difference in price.
>
> rona
>

The cord and probe replacement kit at partshelf will I believe work with a
polder and is way cheaper than 60 bucks Canadian. If you want to test it
out...I have several I shipped (5) in...we could meet in polo park with a
cup of coffee and your thermometer and my replacement probe and do a
test... If it works consider it my xmas present to you. You have my e-mail
address contact me if interested...maybe that new chinese restaurant near
where you worked might be better Hungs Garden or Hangs Garden I believe you
called it.


--
And the beet goes on! (or under)
-me just a while ago

"hahabogus" > wrote in message
...

>
> The cord and probe replacement kit at partshelf will I believe work with a
> polder and is way cheaper than 60 bucks Canadian. If you want to test it
> out...I have several I shipped (5) in...we could meet in polo park with a
> cup of coffee and your thermometer and my replacement probe and do a
> test... If it works consider it my xmas present to you. You have my e-mail
> address contact me if interested...maybe that new chinese restaurant near
> where you worked might be better Hungs Garden or Hangs Garden I believe
you
> called it.

Thanks! But I can't find my Polder! It's been missing for quite some time.
But if I find it, I'll remember your offer (and hopefully you will too :-)!)
I'm up to my eye-balls right now with unpacking stuff I haven't looked at
since 1999. Gotta sort stuff out before I go!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Anthony wrote:

> I've read that these probes are very finicky and will be damaged (and
> not work anymore) if the wire connecting the probe to the digtal display
> outide the oven is exposed to heat greater than about 395 degree F.
>
> What's up? Does Alton recommend a digital probe that can take the heat?
> Has anyone tried this method? Did you "fry" the wire to your digital
> probe?
>
> Curious before I try it.

Alton had the plug end *outside* of the oven. He didn't put the cord
completely into the over when he returned the roast.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Rona Yuthasastrakosol wrote:
> > wrote in message
> ...
>
>
>>Yes, Acu-Rite probe thermometers are supposed to go up to 700 degrees F.
>>
>>See http://www.partshelf.com/acu00667.html for specs.
>>
>>Bert
>
>
> Yup, that's it! And for only $22.95! The reason I didn't buy it was
> because it was $59.95 Canadian. Even with the exchange rate and duties,
> that's a heck of a difference in price.
>
> rona
>

ok, stupid user question.... I've used instant read thermometers and
have wondered about these probe things. Do you insert the probe and just
close the oven door on the wire going to the unit? I know it's probably
the case but it just seems weird to me to have a wire between the door
seal and the door.

Steve Calvin wrote:

> ok, stupid user question.... I've used instant read thermometers and
> have wondered about these probe things. Do you insert the probe and just
> close the oven door on the wire going to the unit? I know it's probably
> the case but it just seems weird to me to have a wire between the door
> seal and the door.
>

Yes, that's how it's done. The ovens I use have gaskets that
don't seem to harm the probe wire. I haven't heard of wire damage
being a problem.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
. com...
> Steve Calvin wrote:
>
> > ok, stupid user question.... I've used instant read thermometers and
> > have wondered about these probe things. Do you insert the probe and just
> > close the oven door on the wire going to the unit? I know it's probably
> > the case but it just seems weird to me to have a wire between the door
> > seal and the door.
> >
>
> Yes, that's how it's done. The ovens I use have gaskets that
> don't seem to harm the probe wire. I haven't heard of wire damage
> being a problem.
>

There are folks using those thermometers with Kamado cookers. Doesn't seem
to be a problem even with that heavy K lid resting on the wires.

Jack Gasket

Steve Calvin > wrote in
:

>
> ok, stupid user question.... I've used instant read thermometers and
> have wondered about these probe things. Do you insert the probe and
> just close the oven door on the wire going to the unit? I know it's
> probably the case but it just seems weird to me to have a wire between
> the door seal and the door.
>
>

Yes, the door is closed on the wire. Any gap in the door seal that this
causes is very small. I haven't noticed any problems in doing this.

Debbie

--
Anti-spam advisory: The email address used to post this article is a
throw-away address. It will be invalidated and replaced with another if
and when it is found by spammers.

Anthony wrote:
> During this show he specifically advises viewers not to remove the
> digital probe (internal juices will leak out) and shows the meat
> going back into the now 500 degree F oven with the probe still in
> place.

I watched that show too. He left the probe in, but unplugged the cable.

--
John Gaughan
http://www.johngaughan.net/

On 2003-12-15, John Gaughan > wrote:

> I watched that show too. He left the probe in, but unplugged the cable.

I just saw a Radio Shack commercial for a wireless temp probe.

nb

He did? I could've sworn I saw him connect the cable to the meter and
magnetically stick the meter to the oven door.
Scout

"John Gaughan" > wrote

> I watched that show too. He left the probe in, but unplugged the cable.

Scout wrote:

> He did? I could've sworn I saw him connect the cable to the meter and
> magnetically stick the meter to the oven door.
> Scout

That during the first part of the cooking process (in the cooler oven).
When he turned up the oven to 500 degrees, he unplugged the cable, but
left the probe in the meat.

--
~LadySycamore~
"Your 'right' doesn't make me 'wrong'" Mr. T.Jones
"Just because you CAN, doesn't mean you SHOULD." re-87

LadySycamore wrote:

> That during the first part of the cooking process (in the cooler oven).
> When he turned up the oven to 500 degrees, he unplugged the cable, but
> left the probe in the meat.


Even if you unplug the cable from the unit, the metal probe left in the
meat is still permanently attached to the cable... so in essence there's
no real reason Alton should have unplugged the unit or not... The cable
will still be *in* the oven and susceptible to dangerous temperature
levels which can damage the cable, not the unit...

~john!

--
Say hello to the rug's topography...It holds quite a lot of interest
with your face down on it...

Levelwave© wrote:

> Even if you unplug the cable from the unit, the metal probe left in the
> meat is still permanently attached to the cable... so in essence there's
> no real reason Alton should have unplugged the unit or not... The cable
> will still be *in* the oven and susceptible to dangerous temperature
> levels which can damage the cable, not the unit...

I don't think Alton does this to protect the thermo. He wants to
protect the meat by not having to stab it a second time and cause
it to dry out, so he advises to leave it in.

Alton is outstanding [tips hat], but he can overdo it sometimes with
anal retentive stuff like this.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sun, 14 Dec 2003 16:11:23 -0600, "Rona Yuthasastrakosol"
> wrote:

>I tried it and screwed my fairly new Polder probe thermometer. I don't know
>for certain, however, that the very high temperature was the reason my
>Polder went kaput. I just know it went kaput when I used it for that
>recipe. It seems odd to me, since if it worked for AB on TV, and he uses
>the same kind of thermometer, then why wouldn't it work for others?

I've used the recipe in question with my polder thermometer and had no
problems at all.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

"Siobhan Perricone" > wrote in message
...

>
> I've used the recipe in question with my polder thermometer and had no
> problems at all.
>

Interesting...Maybe I just had a bum probe =:-o! Polder did send me a new
one, but I don't think I used the thermometer after that. Now I can't find
it so I guess I'll never know if the new probe worked. I remember when I
plugged in the old probe, the temperature on the thermometer would go sky
high and couldn't be lowered, even when I put the probe into ice water. One
of these days I'll find my Polder again and I'll baptize it with some rib
roast :-).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Scout wrote:

> He did? I could've sworn I saw him connect the cable to the meter and
> magnetically stick the meter to the oven door.

He disconnected the base from the probe.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

In article ogers.com>,
says

> > yes, the probe (the wire is small enough to not make a difference) goes
> into the food and close the
> > door. just don't let the cooking temp. get over the suggested of 392º or
> the probe will melt and
> > short, which is why some of us are looking for the probe that has a high
> temp. of 700º.
> >
> >
>
> Is someone making an error in reading the manual? I have a Taylor digital
> probe thermometer which is rated to give temperature readings up to 392F
> (200C). But that's the temp at the tip of the probe which is presumably
> buried deep inside a piece of beef or whatever. Obviously the oven temp will
> be much higher than that.


I think you are right about the probe wire being the weak link.

The advertisement for the #00667 Acu-Rite® Digital Cooking Thermometer
states

"Featuring a heat-resistant stainless steel probe on an extra long high-
temperature (700°F/371°C) stainless steel wire, this thermometer has a
wide temperature measurement range of +32° to +392°F (0° to +200°C)."

Maybe Alton didn't burn up his digital probe after all.






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