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Old 06-11-2007, 02:09 PM   #11
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I have an idea....."YT !!!!!"

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

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Old 06-11-2007, 04:01 PM   #12
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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.


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Old 06-11-2007, 10:04 PM   #13
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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.
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Old 06-12-2007, 03:03 AM   #14
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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.
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Old 06-12-2007, 05:49 AM   #15
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Once ou stick the probe into the meat, the display will show changing temperatures. Just wait for it to stop or slow down dramatically.

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