Checking the internal temp of meat?

[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.

[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?

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?

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 .

[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

[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.

[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

[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?

At altitude, because the water is boiling at a lower temperature, it takes longer to raise the internal temperature of whatever food you are boiling to the temperature at which the food is considered cooked.

True.
the problem is assuming there's the same constant between temperature and 'done-ness' at sea level as there is at altitude.

what we are getting hung up on here is this constant.

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

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

[Gulf]

Re: Checking the internal temp of meat?

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.

What they are saying is that water boils at a lower temperature as the elevation goes up, because atmospheric pressure is going down.
If the thermometer reads 203 degrees at 4500 feet above see level in boiling water it doesn't mean the thermometer is reading wrong, it means the water is colder and your thermometer is right.
You don't adjust your readings according to elevation, though you do throw the thing away if it doesn't read 203 +/- a couple of degrees when immersed in boiling water at 4500 feet.
If the thermometer is "right" it will be "right" at any elevation.
At altitude, because the water is boiling at a lower temperature, it takes longer to raise the internal temperature of whatever food you are boiling to the temperature at which the food is considered cooked.

Whutt

Yes, this is a common problem when tools get old.

Although wires and batteries may improve the elevation.

Whutt

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

[david s]

Re: Checking the internal temp of meat?

No you may have to test the tool for your elevation

Yes, this is a common problem when tools get old.

Although wires and batteries may improve the elevation.

[wotavidone]

Re: Checking the internal temp of meat?

No matter what the device, digital or manual, you may have to test the tool for your elevation and adjust your "readings" accordingly.

What they are saying is that water boils at a lower temperature as the elevation goes up, because atmospheric pressure is going down.
If the thermometer reads 203 degrees at 4500 feet above see level in boiling water it doesn't mean the thermometer is reading wrong, it means the water is colder and your thermometer is right.
You don't adjust your readings according to elevation, though you do throw the thing away if it doesn't read 203 +/- a couple of degrees when immersed in boiling water at 4500 feet.
If the thermometer is "right" it will be "right" at any elevation.
At altitude, because the water is boiling at a lower temperature, it takes longer to raise the internal temperature of whatever food you are boiling to the temperature at which the food is considered cooked.

[Gulf]

Re: Checking the internal temp of meat?

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.

[brissie]

Re: Checking the internal temp of meat?

The manual variety that have no wires or batteries are more reliable.

Not always, I think its pot luck with a lot of stuff this day and age.

I recently (in the last year) bought a mechanical meat thermometer at ALDI. guess what it doesn't know about expansion, bimetallic strips or spring constants. It don't work, and will burn your food.

So I think quality for a lot of manufacturing sucks, and its not always limited to price, though it can be a factor. So Ebay electronic thermometers will likely perform as well as an ebay mechanical one.

Your mileage may vary.

Cheers,

[Mitchamus]

Re: Checking the internal temp of meat?

I like the auto ones because you don't have to keep opening up the oven...

as the bbq guys say - .. If you're looking - you're not cooking...

plus repeated stabs into the meat makes it release more juices.

never had any problems with my auto one that I've had for 5 years... still on the same batteries too...

plus i'm lazy.