North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <ginda@concentric.net>]

I've never worried about the outdoor thermometers, but I once checked
all my cooking thermometers by putting them in some boiling water.  I'm
close to sea level, so that should be close to 212F.

The old-fashioned alcohol thermometers that you can leave in your roast
as it cooks greatly outperformed the bimetalic "instant read" ones.  I
wasn't very surprised that they were a lot more accurate, but I _was_
surprised that the alcohol thermometers equilibrated MUCH faster than
the "instant" ones.  Apparently, the only thing instant about them is
the amount of time it takes for them to melt if you leave them in the
oven.

Anyhow, I might buy a sping/bimetalic type for outdoors if I didn't care
too much about accuracy, but not if I did.

Thomas Olenio wrote:
> 
> Hi,
> 
> Are these spring types, digital types, or gold old mercury?
> 
> Tom
> 
> --
> Southwest Ontario
> Canada Hardiness Zone 6a
> (similar to US zone 5)
> 
> On Sat, 18 May 2002, del stubbs wrote:
> 
> > This morning one thermometer showed 17F, another 22F,   does anyone have a
> > good brand and model to recommend? Del
> >
> > Del Stubbs  www.pinewoodforge.com  ag zone2/3
> >
> >
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