Chiles
Senior Cook
I have a question about using probes. Which part of the probe is actually picking up the temp. For example, if I have a smaller cut and the probe is long enough that it would almost penatrate all the way thru, should I put it in so the center of the probe is in the center of the mass? I have pulled probes and relocated them and found that there can be different temp readings.
What about poultry? Do I keep the probe away from the bone and in the center of the meat? If I do, it seems that half of the probe is not in the meat and could be picking up surface temps.
Ever used probes on ribs? It seems to me the easiest way to tell when Ribs can come off is when the meat shrinks enough to expose about 1/4 inch of the bone.
Is this cooking or science 101? I'm really hooked.
Chiles
What about poultry? Do I keep the probe away from the bone and in the center of the meat? If I do, it seems that half of the probe is not in the meat and could be picking up surface temps.
Ever used probes on ribs? It seems to me the easiest way to tell when Ribs can come off is when the meat shrinks enough to expose about 1/4 inch of the bone.
Is this cooking or science 101? I'm really hooked.
Chiles