I have two fairly expensive digital instant-read thermometers and one that reads the temperature on a dial.
When the thermometers are inserted in the same area of a beef tenderloin , they all read differently - sometimes as much as 25 Farenheit degrees.
I do not normally use more than one thermometer (honest!) but I was curious one day and decided to compare readings.
This has made me very hesitant to rely on my thermometers and have gone back to using the finger touch to guage the cooking stage.
However, can anyone tell me if this is normal?
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