2006-09-26 23:57:03 · 5 answers · asked by Just crious 1 in Food & Drink ➔ Cooking & Recipes
The glass one, because you can see the red liquid coming up easier than taking the meat out of the oven. On a LARGE roast, remember, the meat will continue cooking after you have shut the oven off, allow for that and take out before thermometer reaches the temp you want.
2006-09-27 00:01:21 · answer #1 · answered by Anonymous · 1⤊ 0⤋
the best is a metal stem thermometer it gives an acurate reading and is small. the down side is that you must calabrate it every time you use it. this is done by submerging the end into a container of ice water then once the needle stops moving turn the nut till it reaches 32 degrees or the freezing point then you are ready to sink the tip into the meat to the notch and get your reading. also it is very versitile
2006-09-27 08:43:59 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I like my digital meat thermometer. It's a Polder
2006-09-27 08:26:46 · answer #3 · answered by chefgrille 7 · 0⤊ 0⤋
I prefer instant read because I can check for doneness in different areas of the meat at the same time by simply moving it and waiting a moment for the reading in each area. I don't care for disposables because their reading it far too vague.
2006-09-27 07:10:14 · answer #4 · answered by thegirlwholovedbrains 6 · 0⤊ 0⤋
i use a digital timer/thermometer with a metal probe.
2006-09-27 09:58:09 · answer #5 · answered by ph62198 6 · 0⤊ 0⤋