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  #11  
Old 01-20-2014, 04:32 PM
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Default Re: Checking the internal temp of meat?

No matter what the device, digital or manual, you may have to test the tool for your elevation and adjust your "readings" accordingly. Here is one site that has a chart . (Sorry it is in fahernheit) If it ain't close, you may want to return it or throw it a way.
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Last edited by Gulf; 01-20-2014 at 04:53 PM.
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  #12  
Old 01-21-2014, 01:06 AM
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Default Re: Checking the internal temp of meat?

Quote:
Originally Posted by Gulf View Post
No matter what the device, digital or manual, you may have to test the tool for your elevation and adjust your "readings" accordingly.
What they are saying is that water boils at a lower temperature as the elevation goes up, because atmospheric pressure is going down.
If the thermometer reads 203 degrees at 4500 feet above see level in boiling water it doesn't mean the thermometer is reading wrong, it means the water is colder and your thermometer is right.
You don't adjust your readings according to elevation, though you do throw the thing away if it doesn't read 203 +/- a couple of degrees when immersed in boiling water at 4500 feet.
If the thermometer is "right" it will be "right" at any elevation.
At altitude, because the water is boiling at a lower temperature, it takes longer to raise the internal temperature of whatever food you are boiling to the temperature at which the food is considered cooked.

Last edited by wotavidone; 01-21-2014 at 01:15 AM.
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  #13  
Old 01-21-2014, 02:53 AM
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Default Re: Checking the internal temp of meat?

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Originally Posted by Gulf View Post
No you may have to test the tool for your elevation
Yes, this is a common problem when tools get old.

Although wires and batteries may improve the elevation.
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  #14  
Old 01-21-2014, 05:55 PM
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Default Re: Checking the internal temp of meat?

Quote:
Originally Posted by Gulf View Post
No matter what the device, digital or manual, you may have to test the tool for your elevation and adjust your "readings" accordingly. Here is one site that has a chart . (Sorry it is in fahernheit) If it ain't close, you may want to return it or throw it a way.


Quote:
Originally Posted by wotavidone View Post
What they are saying is that water boils at a lower temperature as the elevation goes up, because atmospheric pressure is going down.
If the thermometer reads 203 degrees at 4500 feet above see level in boiling water it doesn't mean the thermometer is reading wrong, it means the water is colder and your thermometer is right.
You don't adjust your readings according to elevation, though you do throw the thing away if it doesn't read 203 +/- a couple of degrees when immersed in boiling water at 4500 feet.
If the thermometer is "right" it will be "right" at any elevation.
At altitude, because the water is boiling at a lower temperature, it takes longer to raise the internal temperature of whatever food you are boiling to the temperature at which the food is considered cooked.
Whutt

Quote:
Originally Posted by david s View Post
Yes, this is a common problem when tools get old.

Although wires and batteries may improve the elevation.
Whutt

I feel another "sand vrs. marbles" exchange developing here
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Last edited by Gulf; 01-21-2014 at 06:15 PM.
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  #15  
Old 01-21-2014, 06:54 PM
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Default Re: Checking the internal temp of meat?

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Originally Posted by wotavidone View Post
At altitude, because the water is boiling at a lower temperature, it takes longer to raise the internal temperature of whatever food you are boiling to the temperature at which the food is considered cooked.
True.
the problem is assuming there's the same constant between temperature and 'done-ness' at sea level as there is at altitude.

what we are getting hung up on here is this constant.

The temperature of anything is always what the probe says, regardless of altitude. They never need re-calibrating. (at altitude)

What needs re-calibrating is your mental scale for 'temp vs done-ness' at altitude, especially if you are aiming for rare.

and since 'done-ness' is subjective... we could be here a long time
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Last edited by Mitchamus; 01-21-2014 at 08:30 PM. Reason: added (at altitude) caveat
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  #16  
Old 01-21-2014, 08:17 PM
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Default Re: Checking the internal temp of meat?

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The temperature of anything is always what the probe says, regardless of altitude. They never need re-calibrating.
If you are at sea level and your thermometer reads 114 F in boiling water, you might need to adjust your thinking.

Quote:
Originally Posted by Mitchamus View Post
What needs re-calibrating is your mental scale for 'temp vs done-ness' at altitude, especially if you are aiming for rare.

and since 'done-ness' is subjective... we could be here a long time
Very True, can't argue with that! Hll, I like raw oysters
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  #17  
Old 01-21-2014, 08:31 PM
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Default Re: Checking the internal temp of meat?

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If you are at sea level and your thermometer reads 114 F in boiling water, you might need to adjust your thinking.
what I meant was - you don't need to re-calibrate it for altitude.... which I'm pretty sure you knew
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  #18  
Old 01-21-2014, 09:42 PM
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Default Re: Checking the internal temp of meat?

I like raw oysters [/QUOTE]

It's strange that raw oysters have entered this discussion. They are also reputed to increase the elevation of your tool, with or without wires and batteries.
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Last edited by david s; 01-21-2014 at 09:47 PM.
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  #19  
Old 01-21-2014, 10:16 PM
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Default Re: Checking the internal temp of meat?

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I like raw oysters :

It's strange that raw oysters have entered this discussion. They are also reputed to increase the elevation of your tool, with or without wires and batteries.
Chitlins, though cooked well done, are too
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Last edited by Gulf; 01-21-2014 at 10:20 PM.
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  #20  
Old 01-21-2014, 10:27 PM
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Default Re: Checking the internal temp of meat?

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Originally Posted by Mitchamus View Post
what I meant was - you don't need to re-calibrate it for altitude.... which I'm pretty sure you knew
No, you're overestimating my simple "redneck" IQ .
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