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Old 01-09-2008, 03:36 AM   #11
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you also need to leave it in the meat for a minute or 2 to give it a chance to come to the right temp.
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Old 01-11-2008, 05:35 AM   #12
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Question

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Originally Posted by Rob Babcock View Post
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?

Thanks.
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