I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?

TIA,

Irv

Irving Kimura wrote:

The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this.

Soapy water?

My mail address is jsachs177 at earthlink dot net.

Irving Kimura writes:

I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?


Um, where pray tell are you sticking that thermometer that it needs
sterilizing... I don't even wanna go there, and yoose don't want me to. hehe


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Irving Kimura" wrote in message
...




I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?

Buy some plain Listerine and apply it liberally to a paper towel,
Fold the towel a couple of times to get a few fresh wiping surfaces.
Rubbing alcohol will work too, the camphor in the Listerine has a
temporary residual effect that increases dessication.
Wipe thermometer probe well and allow it to dry.




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"Mr. Idiocy Wizard" writes:

"Irving Dumbo Kimura" wrote

I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?

Buy some plain Listerine and apply it liberally to a paper towel,
Fold the towel a couple of times to get a few fresh wiping surfaces.
Rubbing alcohol will work too, the camphor in the Listerine has a
temporary residual effect that increases dessication.
Wipe thermometer probe well and allow it to dry.

Um, the boid is already DEAD, so's it ain't gonna catch any communicable
disease during cooking in a 325F oven... and assuming you ain't gonna eat that
turkey raw, yer gonna cook it till the thermometer reads about 180F... which
means the thermometer and surrounding flesh gets purty hot enough to be
considered sterilized, leastways as sterile as your dinnerware, knives, and
forks. Onliest thing truly sterile about yoose is yer unused brains. As long
as you're not using your rectal thermometer there is no need to sterilize a
meat thermometer.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Irving Kimura wrote:
I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?

TIA,

Irv


Sterilization implies to totally make something free of viable organisms.

Do you sterilize every pot, pan, spoon, et cetera, that comes in contact
with raw or cooked meat? That would pose quite a logistical problem.

Me thinks a simple wash with dish detergent will suffice (of the probe.)

Of course if you owned a gamma ray machine, you can irradiate them : )

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

Mr. Wizard wrote:
"Irving Kimura" wrote in message
...




I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?


Buy some plain Listerine and apply it liberally to a paper towel,
Fold the towel a couple of times to get a few fresh wiping surfaces.
Rubbing alcohol will work too, the camphor in the Listerine has a
temporary residual effect that increases dessication.
Wipe thermometer probe well and allow it to dry.




----== Posted via Newsfeed.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeed.com The #1 Newsgroup Service in the World! 100,000 Newsgroups
---= 19 East/West-Coast Specialized Servers - Total Privacy via Encryption =---

Please tell me you are joking; right?

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

PENMART01 wrote:
Irving Kimura writes:

I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized"


Um, where pray tell are you sticking that thermometer that it needs
sterilizing... I don't even wanna go there, and yoose don't want me to. hehe


Isn't sterilizing a thermometer somewhat anal?

I could see doing it once when getting it because you don't know where
it's been.

After that???

Probably the manufacturer covering their back sides. Probably on the
level of the warnings on McDonalds coffee.



--

Mark

N.E. Ohio


Never argue with a fool, a bystander can't tell you apart. (S. Clemens,
A.K.A. Mark Twain)

When in doubt hit the throttle. It may not help but it sure ends the
suspense. (Gaz, r.moto)

Mark wrote:

Isn't sterilizing a thermometer somewhat anal?

Under most conditions my answer would be yes. The OP did not make this
up however. I've seen this recommendation more and more lately.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Mr. Wizard" wrote:

"Irving Kimura" wrote in message
...




I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?

Buy some plain Listerine and apply it liberally to a paper towel,
Fold the towel a couple of times to get a few fresh wiping surfaces.
Rubbing alcohol will work too, the camphor in the Listerine has a
temporary residual effect that increases dessication.
Wipe thermometer probe well and allow it to dry.


Just dunk it in some Vodka for a few minutes. ;-)
Takes about 10 minutes for alcohol to kill all the bugs.

K.

--
^,,^ Cats-haven Hobby Farm ^,,^ ^,,^

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

That instruction (to "sterilize" before every use) was written by a
lawyer, not a cook. I've been using meat thermometers for 20-30 years
and have never "sterilized" one -- I run them through the dishwasher
after each use and they rest in my non-sterile utensil drawer until the
next use.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

Irving Kimura wrote:

I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?

TIA,

Irv

No! No! You don't sterilize meat thermometers. They are similar to sourdough
starter and act as the innoculant to give meat great flavor.

Once you have a thermometer with the right whatever-it-is that makes good
roasts you prize it forever and if a friend should praise your roast you
simply offer to have him bring his thermometer so you can give him a little of
whatever-it-is your thermometer has. Just prepare a roast using your
thermometer and, when ready, have him take its temperature with his
thermometer.

Some chefs keep their thermometers in a safe and don't share. Hopefully if you
get a good strain of whatever-it-is in your thermometer you will not be
selfish and share your fortune.

Bert (Who obviously has a weird sense of humor)

"Irving Kimura" wrote

I just got myself one of them Polder meat thermometers whose probe
stays in the meat during cooking. The instructions specify that
the probe should be "sterilized" before every use, but they give
no procedure or guidelines whatsoever for doing this. This time
around I suppose I will dip the probe in boiling water for a few
seconds but is there a more convenient approach?

www.polder.com has an e-mail address you might want to send your
question to. Do the instructions appear to be in regular English, or
a translated flavor? "Sterilize" may simply mean "clean thoroughly.",
which should be plenty good enough for the surface of a sealed
instrument.