Instant Read Thermometer
 

I've been using an OXO (I think it's Pyrex) instant read thermometer,
and have been getting varied readings. The other night, I grilled
chicken breasts. The reading was 180 F, and the breasts were as juicy
and tender as any I've ever had. A few days later, I grilled chicken
breasts again, and the reading on the thermometer was 170 F, and the
breasts were almost dry and over-done. Tonight I grilled 2 whole
chickens cut up into the various pieces/parts. I checked the temp, and
it was 175 F. About 10 min later, the temp on the thermometer was about
140 F on the same pieces that had read 175 F earlier. Is this much of a
fluctuation normal, or did I get a bad thermometer, or just a cheap
"you get what you pay for?" thermometer?! Also- which takes longer to
cook-chicken breasts or thighs?

Thanks again for your expertise!

Jim

> wrote in message
ps.com...
> I've been using an OXO (I think it's Pyrex) instant read thermometer,
> and have been getting varied readings. The other night, I grilled
> chicken breasts. The reading was 180 F, and the breasts were as juicy
> and tender as any I've ever had.

I'd say something is amiss somewhere. At 180, those chicken breasts should
have turned into birdjerky. I take my whole birds off when the breasts are
161...no more, no less.

I always have two of those thermometers with a probe and a dial that
sanitarians use to measure temps on hand. They seldom break but I often
misplace one. Good to have a backup. Cheap and readily available at your
grocery store.

On 19 Jun 2005 21:08:26 -0700, wrote:

>I've been using an OXO (I think it's Pyrex) instant read thermometer,
>and have been getting varied readings. The other night, I grilled
>chicken breasts. The reading was 180 F, and the breasts were as juicy
>and tender as any I've ever had. A few days later, I grilled chicken
>breasts again, and the reading on the thermometer was 170 F, and the
>breasts were almost dry and over-done. Tonight I grilled 2 whole
>chickens cut up into the various pieces/parts. I checked the temp, and
>it was 175 F. About 10 min later, the temp on the thermometer was about
>140 F on the same pieces that had read 175 F earlier. Is this much of a
>fluctuation normal, or did I get a bad thermometer, or just a cheap
>"you get what you pay for?" thermometer?! Also- which takes longer to
>cook-chicken breasts or thighs?
>
>Thanks again for your expertise!
>
>Jim


Any chance you have two thermometers and got the probes mixed up? I
did this once, thinking it wouldn't make a difference, but the two
probes read 15 degrees apart.

Radar wrote:
> On 19 Jun 2005 21:08:26 -0700, wrote:
>
> >I've been using an OXO (I think it's Pyrex) instant read thermometer,
> >and have been getting varied readings. The other night, I grilled
> >chicken breasts. The reading was 180 F, and the breasts were as juicy
> >and tender as any I've ever had. A few days later, I grilled chicken
> >breasts again, and the reading on the thermometer was 170 F, and the
> >breasts were almost dry and over-done. Tonight I grilled 2 whole
> >chickens cut up into the various pieces/parts. I checked the temp, and
> >it was 175 F. About 10 min later, the temp on the thermometer was about
> >140 F on the same pieces that had read 175 F earlier. Is this much of a
> >fluctuation normal, or did I get a bad thermometer, or just a cheap
> >"you get what you pay for?" thermometer?! Also- which takes longer to
> >cook-chicken breasts or thighs?
> >
> >Thanks again for your expertise!
> >
> >Jim
>
>
> Any chance you have two thermometers and got the probes mixed up? I
> did this once, thinking it wouldn't make a difference, but the two
> probes read 15 degrees apart.

No chance- I have just one thermometer, and it's not the type with
probes. It's all one piece- stick it in and watch the dial turn to
indicate the temp. I verified it per Reg's advice, and in ice water, it
read 31 F, and in boiling water it read 211F. It seems to be accurate.
I guess I have to contribute my previous wacky readings to operator
error.

Jim

> wrote in message
>> >chickens cut up into the various pieces/parts. I checked the temp, and
>> >it was 175 F. About 10 min later, the temp on the thermometer was about
>> >140 F on the same pieces that had read 175 F earlier.


I've had that with thin pieces of meat. Each time you insert the probe you
can be off just a little bit and get a radical different reading. Dealing
with a section about 3/4" thick, it is easy to go past center and near the
outside edge where it is much hotter. It help to put the probe in from the
edge rather than the top.
--
Ed
http://pages.cthome.net/edhome/