Reccs for meat thermometer
I am in the market for a new meat thermometer. I have a Component Design Northwest leave-in thermometer now and I think the probe is going - it's reading a temperature that is much higher than the actual temperature of the meat.
What model do you think is best? I prefer the leave-in type as opposed to the insta-read. I'd like something that is very accurate and durable.
To determine whether the probe is working correctly, check it with a couple of things that have known temperatures. Like boiling water and ice water, for example.
Assuming that the probe is the remote type, if it's reading incorrectly, try what woodburner suggested - it may solve your problem. Or you may be able to buy a replacement probe.
Most of the ~$20 probe thermometers are reasonably accurate and durable. Brand doesn't appear to be very important; they all appear to be made by one or two manufacturers and rebranded by dozens of wholesalers (for example, my Thermoworks is identical to my Polder except for the logo).
If you want to do it up right, consider going with a thermocouple thermometer. The Thermoworks MTC Mini will accept any type K thermocouple probe (not included), so you're talking complete customizability, laboratory accuracy, and near-instant response times. http://www.thermoworks.com/products/h...
On the probe problem... it could be due to water getting caught in the joint between metal and wire. You can put 1/2 inch of oil in a small pot and lay the probe down to immerse the joint and simmer the oil... water stuck in there will boil out. then check the probe again on ice water or boiling water. You can also get replacement probes rather than replace the whole unit.