Checking the internal temp of meat?

[Gulf]

Re: Checking the internal temp of meat?

The temperature of anything is always what the probe says, regardless of altitude. They never need re-calibrating.

If you are at sea level and your thermometer reads 114 F in boiling water, you might need to adjust your thinking.

What needs re-calibrating is your mental scale for 'temp vs done-ness' at altitude, especially if you are aiming for rare.

and since 'done-ness' is subjective... we could be here a long time

Very True, can't argue with that! Hll, I like raw oysters

[Mitchamus]

Re: Checking the internal temp of meat?

If you are at sea level and your thermometer reads 114 F in boiling water, you might need to adjust your thinking.

what I meant was - you don't need to re-calibrate it for altitude.... which I'm pretty sure you knew

[david s]

Re: Checking the internal temp of meat?

I like raw oysters [/QUOTE]

It's strange that raw oysters have entered this discussion. They are also reputed to increase the elevation of your tool, with or without wires and batteries.

[Gulf]

Re: Checking the internal temp of meat?

I like raw oysters :

It's strange that raw oysters have entered this discussion. They are also reputed to increase the elevation of your tool, with or without wires and batteries.

Chitlins, though cooked well done, are too

[Gulf]

Re: Checking the internal temp of meat?

what I meant was - you don't need to re-calibrate it for altitude.... which I'm pretty sure you knew

No, you're overestimating my simple "redneck" IQ .

[wotavidone]

Re: Checking the internal temp of meat?

Whutt



Whutt

I feel another "sand vrs. marbles" exchange developing here

Let me re-phrase my answer.
What Mitchamus said: you don't have to re-calibrate a thermometer for altitude. If it is right at sea level it will be right at altitude.

[Gulf]

Re: Checking the internal temp of meat?

Let me re-phrase my answer.
What Mitchamus said: you don't have to re-calibrate a thermometer for altitude. If it is right at sea level it will be right at altitude.

What I said

No matter what the device, digital or manual, you may have to test the tool for your elevation and adjust your "readings" accordingly. Here is one site that has a chart . (Sorry it is in fahernheit) If it ain't close, you may want to return it or throw it a way.

I'm very sorry that I wasn't clear. I did not say anything about "recalibrating for altitude". But, if you know the boiling point of water for your "elevation" (altitude) you can "test" your thermometer. I live close enough to sea level to use 212 F. Denver Bronco tailgaiters would use 202 degrees. I don't have any of the digital probes. But the manual probe that I use the most is about 2 degrees low. When probing for internal temperature, I take that into consideration.

[wotavidone]

Re: Checking the internal temp of meat?

What I said


I'm very sorry that I wasn't clear. I did not say anything about "recalibrating for altitude". But, if you know the boiling point of water for your "elevation" (altitude) you can "test" your thermometer. I live close enough to sea level to use 212 F. Denver Bronco tailgaiters would use 202 degrees. I don't have any of the digital probes. But the manual probe that I use the most is about 2 degrees low. When probing for internal temperature, I take that into consideration.

That's the trouble with the English language, it's never clear. I really did read your post as suggesting that you need to adjust the thermometer for altitude.
Apologies. I'll shut up now.