Meat Thermometer Question
Stupid question probably, but I have never before used one:
I am doing a rack of veal on Christmas and don't want to mess it up, so I am using a meat thermometer for the first time.
Do you stick the thermometer in the meat while it cooks or just to test it?
If you have an instant-read thermometer, you only stick it in the meat to test the temp and then remove. You want to test a couple of times in the thickest part of the meat, being careful not to touch bone.
There are thermometers that you keep inserted in the meat as it cooks, but these are usually probes with wires that trail out of the oven to a display or timer that often is magnetically attached to the outside of the oven door or placed on a nearby counter.
The former that you only insert to test are by far the most common.