Originally Posted by Rob Babcock
The best way to use one is to insert it long ways, parallel to the edges of the food. For instance, if you were cooking a whole porkloin, you'd stick it in the end, horizontally.
I tried that tonight with another turkey tenderloin. I guess I still misplaced the thermometer because the alarm went off for 165 degrees apparently too soon. I let the meat cook another 10 minutes and rest outside the oven for 5 minutes. That seemed to help. I also left the probe inside the meat to see how high it was reading afterwards. It read 175 degrees out of the oven.
I am still confused. I guess that the art of sticking thermometers in thinner and boneless pieces of meat has a steep learning curve. All I can think to do is keep trying until I figure it out! Does anyone have possibly pictures of how to do it right?