I just bought an instant meat thermometer and tried it. I was just cooking a chicken breast (about an inch in thickness) and even when the chicken was ready, the thermometer still read 120F. I became suspicious so I cut it and of course, the chicken was done.
I tried putting the thermometer in boiling water to test it and found out that unless the stem was dipped in about 2 inches, it would not come close to displaying the right temperature (it actually still read lower than 212F but closer than when it was dipped in about an inch deep, which read about 180F.)
Is there a recommended meat thermometer? Do people even use them????
I tried putting the thermometer in boiling water to test it and found out that unless the stem was dipped in about 2 inches, it would not come close to displaying the right temperature (it actually still read lower than 212F but closer than when it was dipped in about an inch deep, which read about 180F.)
Is there a recommended meat thermometer? Do people even use them????