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Old 03-23-2010, 01:05 AM   #1
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Temperature/Thermometer Question

So,
I've just started to try to use a thermometer to cook my meat. I've been trying to do it with chicken breast but am having problems.
The thermometer is calibrated, and I insert the thermometer into the thickest part, and have waited about 1 minute. Yet, The temp reading doesn't get above 120 even when the chicken is thoroughly cooked. I tried waiting, but dried out the chicken several times.

Any advice?

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Old 03-23-2010, 09:33 AM   #2
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Try a different thermometer..also recalibrate the one you have.
What cooking method are you using???
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Old 03-23-2010, 09:36 AM   #3
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Test it in boiling and ice waters. If it doesn't register 212 F and 32 F, return/replace it. If it does register properly, try inserting it into the meat from a different angle. Keep in mind that you have to get the tip into the center of the thickest part of the meat.
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Old 03-23-2010, 09:39 AM   #4
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Also, make sure that you are not touching bone or fat deposits as those will register differently than the meat.
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