Mastering the ThermaPen

jeffinsgf · January 2009

Just trying to get my mind around the best way to use a ThermaPen, or any meat thermometer for that matter.

When doing a steak, if you come in from the top, it's hard to know when you're in the middle with the tip of the probe. The other night, I checked some filets by inserting the probe through the edge, where the center is easier to judge and the depth of the insertion is much less critical. Anyone else do it this way? Any reason not to do it this way?

UnConundrum · January 2009

My first reaction was "whatever works for you," but the more I thought about it, I would think going from the side would be awkward with a hot fire, moving the steak around, changing the grill marks, etc. I think that as you use your ThermaPen you'll get used to how deep you need to go... and you can pull it out a little and compare readings. It's not a one shot and done tool... you can average readings at different depths.

bitslammer · January 2009

Go in from top at a 45 degree of smaller angle. It will give you more "control" as you're taking a longer path through the meat.

You can also hold the probe next to the side of the meat and see how far up the probe it needs to go to hit center. That gives you a little visual cue.

Semolina Pilchard · January 2009

The 45 degree angle works. Plus, being it is a true instant read, when you think you're halfway in, go a little deeper, and the hotter reading should mean your getting ready to pop thru the bottom.

stike · January 2009

as you go in, the temp will drop, when it starts to rise, that means you are past the center and headed out the other side. the lowest reading will have been the center.

on a thermapen, this happens instantaneously, you can watch the numbers fall

jeffinsgf · January 2009

Thanks for all the comments so far, guys. I like the 45º angle idea.

The genesis of probing from the edge came from an episode of Good Eats I saw recently. Alton was checking the temp on a sausage, and he went in from the end, rather than the top.

Grandpas Grub · January 2009

That's where I saw it too. GG

Semolina Pilchard · January 2009

That works fine with sausage if you can get to the middle. One time I Thermapened a sausage from the end, but the actual center was 10 degrees less than the end.

golffer · January 2009

Is the ThermaPen not the thermometer you only need to insert something like 1/4"? :huh:

stike · January 2009

if you only stick it in a quarter inch, but the center is at a half inch, how would it know the temp at center?

the thermapen has the smallest thermistor, and it is located right at the tip. it only needs to go in a 1/4 inch top give you A temp, but not THE temp. the most accurate temp is in the center of the meat

jeffinsgf · January 2009

Yes, the tip is accurate with only 1/4" inserted, but it is accurate for the meat at that depth. On a 1.5 inch thick steak, if you're going for 125º and you read it at 1/4" depth, the center is likely to be stone cold.

jeffinsgf · January 2009

You beat me by 39 seconds.

stike · January 2009

i wish i had a nickel for every time my wife said that

Mastering the ThermaPen

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