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Old 12-07-2013, 09:07 PM   #11
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I have had a number of thermal probes give me inaccurate readings. It seems they need to be calibrated regularly. I have an instant read that, while instant is an objective term, has never failed me. If I have any doubts, I trust my instant read.
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Old 12-07-2013, 11:12 PM   #12
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I occasionally use an instant read thermometer, but when I want to be really sure, I pierce the meat and check that the juices are clear. It's so agravating when you cut into a piece of fowl and find a pink raw center!! But then, I've found that 2 or 3 minutes in the microwave fixes it. Piece by piece.

Then again, worse is if it's overcooked. There's no fixing that.
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Old 12-08-2013, 06:06 AM   #13
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Yeah, I need to pick up a cheap Taylor again.
My Thermapen actually replaced my Taylor, but having a nice dial backup would be good if I feel suspect about my Thermapen.
I wonder if those things have a lifetime warranty or what they will do when I call them tomorrow.
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Old 12-08-2013, 10:05 AM   #14
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Quote:
Originally Posted by pacanis View Post
Yeah, I need to pick up a cheap Taylor again.
My Thermapen actually replaced my Taylor, but having a nice dial backup would be good if I feel suspect about my Thermapen.
I wonder if those things have a lifetime warranty or what they will do when I call them tomorrow.

I have one of these CDN ProAccurate Quick-Read Thermometer at Chefs Corner Store

It's accurate and reasonable and I've been using it for years on the original battery.
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Old 12-08-2013, 10:24 AM   #15
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I prefer dark meat and I like it overcooked, as you call it. If the little thingy pops up, I leave in it a little while longer. If I move the leg up and down like I'm shaking hands and it falls off the bird, it's done. I cooked 2 turkeys this year, both "overcooked" and my white meat was moister than I've ever had before. All I did was put it in the oven and melt a little butter on top, cook it at 325 for a while then lowered it to 300. My mother always told me "15 min per lb unstuffed, and 20 min per pound stuffed" but I find that they get done before that. When I cook boneless chicken breasts, I use an instant read. When I cleaned out my kitchen drawers this past week I found that my new oven has a temp probe and a probe setting, although I have no idea how to use it. For roasts, I have a meat thermometer with a little red notch. You move the notch to the desired temp and then when you go to check it, you can easily see if the temp is up to the notch instead of trying to squint with 67 year old eyes to read the numbers.
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Old 12-08-2013, 11:44 AM   #16
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Thanks for the link, Andy.
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Old 12-08-2013, 01:15 PM   #17
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I also have a probe thermometer and an instant-read thermometer and, like Andy, I check several places to make sure it's all done properly. And I use ice water to calibrate.
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Old 12-08-2013, 01:22 PM   #18
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I also have a probe thermometer and an instant-read thermometer and, like Andy, I check several places to make sure it's all done properly. And I use ice water to calibrate.
You check several places with both, or rely on one means?
That was the gist of my thread. How many people who swear by their instant reads bother to stick their food with something else just in case?
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Old 12-08-2013, 01:41 PM   #19
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You check several places with both, or rely on one means?
That was the gist of my thread. How many people who swear by their instant reads bother to stick their food with something else just in case?
Regardless of the accuracy/reliability of a thermometer, I always test several locations to ensure minimum temp has been reached everywhere in the bird.
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Old 12-08-2013, 01:49 PM   #20
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I use the probe to let me know when it's reached temperature and verify with the instant-read. I haven't noticed a difference between them, but I probably should check that. And I probably should calibrate more often. But from what I can tell by looking at the food after it's done, they've been accurate.
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