I cooked a beef tenderloin today - why would my new Thermapen register 148 F. when just the tip was inserted at the fattest part of the meat but 119 F when inserted in the skinny end of the roast?
There was no way the meat was at 148 - it was between Blue and very rare, but I ended up relying on touch.
My Thermapen registers 212 Degrees when inserted in boiling water so it must be me (I am just inserting the skinny tip).
The salesman where I bought it could not help - he just confirmed I was using it properly.
Can anyone help?