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Old 02-24-2015, 11:22 AM   #31
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Quote:
Originally Posted by Bigjim68 View Post
I think you are correct. It doesn't matter what the cooking temperature as long as the end result is over 170. A lower temperature results in a more even temp at the end.

I like the vertical roasting method. And a thermometer.
Regardless of method, a dependable thermometer is an essential kitchen tool if you want consistency. Without one, my tendency was to overcook everything to be on the safe side. Now that I have both a Chef Alarm probe and my instant read Thermapen, I rarely miss on the internal temperature that I'm seeking.
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