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Meat Thermometers


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Reading all the great prime rib recipes reminded me that I have 4 meat thermometers and none read the same temperature. 3 analog and one is digital. One is a Taylor. Can anyone reccomend an accurate thermometer or how to test them? Thanks.

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ultimately you want to calibrate using distilled water for best accurancy. In this day and age the digitals are so relatively cheap and have fast readout u can't go wrong. Just remember to sanitize them between use and/or when checking different meats, etc... You dont want cross contamination ( salmonella, e-coli etc not a good time) frown.gif

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While that may be relatively close, 212 degrees is not necessarily accurate. The boiling point of water can vary depending on altitude and barametric pressure. For example, if your altitude is 1200 ft. the boiling point is a bit closer to 210 degrees give or take depending on barametric pressure.

The freezing point is a more accurate calibration point because water expands less when freezing than when boiling and so it is less subject to the effects of atmosphere, although it still has some effect.

Bob

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