I have one of those meat therms. with a rod (maybe 5 in.?) that you stick into the meat, and then connect the rod with a wire to a device that sits on the counter and gives you the current meat temp. In general I like the therms. that you don't have to keep opening the oven to check--BUT--this one is a bit awkward and resulted in undercooked roast chicken at dinner last night. (Fortunately no guests so I wasn't embarassed!)
My theory is that the rod part is too long and gets knocked around in the oven. It's also so long that in a smaller meat (last night was a 5-lb. bird) there's not necessarily enough meat to really get the rod into. (This has worked well with rack/leg of lamb, though--more meat is my theory.)
So, fellow CHers--can you give me any tips on a good therm. that works with all types of meat AND that has an out-of-oven read out so I don't have to keep opening my oven? Or if you have tips for the one I have I'd greatly appreciate it!
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