"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Thread Tools Display Modes
Old 06-11-2007, 02:09 PM   #11
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I have an idea....."YT !!!!!"

This is the one
Image: Taylor 502 Connoisseur Line Meat Roasting Thermometer

Jeekinz is offline   Reply With Quote
Old 06-11-2007, 04:01 PM   #12
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Maybe you're having a conversation with YT via PM? But that Taylor you have a link to is a thermometer you leave in while cooking. It's not an instant read.


"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-11-2007, 10:04 PM   #13
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I prefer the analog instand read probe thermometers myself. I have several, two at home, one at work. I calibrate mine frequently. If I notice that one starts to vary widely, even with weekly calibration, or that the "indicated" temp changes when the dial is bumped, I replace it.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 06-12-2007, 03:03 AM   #14
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
You Rang...?

this is what I use: Advanced Degrees at Bon Appétit Tools of the Trade at Epicurious.com
the Tech Fork right at the top.
I`ve also checked it`s calibration against Lab quality thermometers and it`s pretty accurate! and surprisingly they`re accurate at standarnd room temps also, which is rare as themocouple devices usualy have a range of accuracy and out of this range they tend to drop off exponetialy. so don`t waste money on a probe that will do a Wide range from Freezer temp to molten steel! you`de be better of taking a wild guess youself or pulling number out a hat!

it`s important to remember though, that you`re putting cold metal into something hot, this will lower the temp around the sensors a little, so forget the "Instant" side of the claims, leave the probe in for several seconds before accepting any reading.
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 06-12-2007, 05:49 AM   #15
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,081
Once ou stick the probe into the meat, the display will show changing temperatures. Just wait for it to stop or slow down dramatically.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:59 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.