Meat Thermometer Probes Effecting Temps

[Guest]

Has anybody else noticed that the temp registered by a Polder or Mav. probe that has been in a long time tends to register higher than the surrounding meat? I have checked all my probes and instant read digital in boiling water and they are all right on the money.

My theory at the moment is that the metal probe conducts heat into the interior of the meat and cooks the area around the probe faster. I have had the temps on these probes indicate that the cook is done, but checking with my instant read says I still have 5 to 8 degrees to go.

Any other ideas out there?

 

[Fred S]

No other ideas, but that makes sense.

Could be like cooking a baked potato on a rib rack on an attached prong, or putting a nail in a potato. It speeds up the cooking time.