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Burned 2 whole chickens because I trusted a 15 dollar probe from the grocery store
Last Friday I had a private dinner for 8 at my place in Boise and I used one of those cheap digital thermometers I grabbed at the checkout line instead of my Thermapen. The probe read 165 in the thigh so I pulled both birds and let them rest, then sliced in and the meat was pink and gummy near the bone. I had to shove them back in for another 25 minutes while the guests just sat there with empty plates and warm salad. I checked the cheap probe against boiling water after and it was off by almost 14 degrees. Anyone got a reliable way to test probes fast before service, or do I just toss anything that doesn't come from a restaurant supply spot?
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