Cookware 9


missclawdy | Dec 8, 2012 03:21 PM

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?

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