[CH] Cooking Meat to Desired Doneness
Blake Olson (blakeo@flash.net)
Thu, 23 Dec 1999 19:14:35 -0600
For cooking anything in the oven, I would recommend an instant-read,
probe-type thermometer over anything you leave in the meat. They cost
almost nothing and are FAR more accurate than other types. You merely
insert them into a thick part of the meat and read the temperature in
about 5-8 seconds.
That is about as long as it takes you to read any other type. Once you
have opened the oven door, you have lost the heat anyway and a few
seconds either way won't make a bit of difference.
The instant-read thermometers can be calibrated too, as opposed to the
insertion type. This ability to be calibrated is the reason they are
accurate. They are readily available at any restaurant supply, appliance
parts store or refrigeration supply house. They cost $2-$3.
Blake in San Antonio