Originally Posted by legend_018
I'm trying to think. It was fairly even all around pretty much. I think I stuck it into the side and pushed it all the way through.
Humm ... you may have pushed the probe too far, if you push it all the way through! Using a theoretical 2-inch thick 4x4 inch square piece of salmon ... if you pushed the probe in 3-inches from one side ... you are measuring the temp 1-inch from the other side, not in the middle. That would certainly make a difference.
YT2095 - from what I understand this is a probe thermometer that is inserted into the meat and left there during cooking - connected via a cable of some sort to an external (outside of the oven) digital display with audio alarms which sound when the probe reaches the set temp - so the latency
problem of an "instant read" thermometer wouldn't be a problem. And, "... also only Pure water at Sea level will boil at 100c" is not totally accurate .... only pure water (water without any minerals in it) at 1 Atmosphere (760 mm/Hg or 29.92 in/Hg).