Comments on: When To Pull the Roast from the Oven

By: jwsharrard

jwsharrard — Fri, 09 Feb 2007 16:48:41 +0000

Both good points. Especially about the cost of a ruined roast, which depending on size and cut can easily be twice that of the thermometer.

Frankenstein — Fri, 09 Feb 2007 05:12:48 +0000

Plus, most digital thermometers double as countdown timers.

Jim — Wed, 07 Feb 2007 21:25:54 +0000

“And also almost ten times more expensive… ”

Not necessarily, when you factor in the extra energy costs over the life of the thermometer.

Or the cost of a ruined roast.

jwsharrard — Wed, 07 Feb 2007 16:51:21 +0000

Frankenstein — Wed, 07 Feb 2007 01:22:09 +0000

That’s a lot of math–I perfer to use a digital thermometer that beeps when the desired temperature is reached. Much easier, and no more opening and closing the oven door all the time.

Lydia — Tue, 06 Feb 2007 23:55:14 +0000

Thanks, Jesse — great practical information. I hate buying an expensive piece of meat, and discovering (too late) that I’ve overcooked it.