Instant read depth markings

[IA pigsNcrops]

Has anyone found a high quality handheld instant read that has some type of marking every 1/4" or so. I always probe the full thickness of the meat, then mark with my finger, remove, then reinsert at half the distance . Seems if there were markings, once this is done the first time, you could see the depth and then use that the next time you check for internal temp.

 

[GaryHibbert]

I've never seen one that has markings. But rather than probe twice, all you have to do is hold the probe next to the meat and you'll see how far to probe for half the thickness.
Gary

 

[chef jimmyj]

Take your dremel or file and etch a line every 1/4 or 1/2"...JJ

 

[hardcookin]

Take your dremel or file and etch a line every 1/4 or 1/2"...JJ

 

[daveomak]

JJ usually has great advice..... BUT.... I'd pass on this one......

Love you JJ....

Dave

 

[chef jimmyj]

Just curious Dave. You think some shallow scratches will cause a problem? You can be counted on to catch issues I miss...JJ

 

[SmokinAl]

Honestly I wouldn't do that either JJ. Those probes are so fragile that who knows how thin that metal is & how easily you could put a hole in one. I do like Gary does & put it along side of the meat until it is at the desired place then slide it in the meat. I also probe the meat in several places with an instant read so it may be at different levels if the meat is not uniform in thickness.

 

[daveomak]

I'm afraid the scratches would start a place for the probe to snap off.... a weak place for a crack to start.... or if too deep, a leak....

 

[chef jimmyj]

I see your point but I was thinking a just visible scratch rather than a notch, per se. Fortunately, I have strong visualization skills, I can see the Swan in a raw block of ice, so I just know how far the probe is in. But I can also see the benefit of a Graduated Probe...JJ

 

[daveomak]

Yes... I see the benefits also... Maybe, measure the meat diameter and put a rubber band around it to locate center... Mark it with a felt tip marker.... You ain't sticking it in the meat to that point anyway.... I'm concerned about the integrity of the probe..
Anywho, use a dremel and mark graduations on the temp probes... order extras while your thinking of it...
Or, slide the probe in UNTIL you get to the coldest part of the meat... It doesn't matter if it's center or not...