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Everything posted by DocD

  1. I think the true heat-pipe thermal pins mentioned by the OP (Rho) were ahead of their time and therefore mostly unappreciated by their target audience and their copycat competitors with the aluminum nails, plus the results were a little strange too - your medium-rare roast would have the more-done gray on both the outside AND in the center around the pin, with a donut of pink between those; slices would certainly look a bit "space age" IE Martian! That does answer one question above - the meat thermometer should ALWAY be put in the slowest-heating part of the cooked item; for normal roasting,
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