Should we trust the meat thermometer???

[NoviceKnitter]

We're cooking a mega joint of beef for lunch - visitors etc - following Hugh Fearnley Whittingstall - according to the recipe it should now be medium rare and ready to rest. But our meat thermometer (never used before) is saying it's not even rare - should we ignore it and leave the meat to stand or take heed and bung it in the oven for longer? (As I write DP has taken executive decision to leave it to stand - any thoughts?)

Thanks {smile}

whoops i mean

I'd trust the meat thermometer rather than the recipe. Even if it's wrong, wouldn't it be better well-cooked than raw?

y'know I had a meat thermometer which i was SURE didn't work because, like you, I'd find the temp didn't rise in accordance with the estimated time given in the recipe.

But then I used it recently for leg of lamb, and decided to be patient & wait til the thermometer indicated the correct temp, and y'know. . .it really was perfectly the way I wanted it to be.

So I think wait a bit, don't take it out yet. You'll probably find the temp will start to rise quite quickly all of sudden.

I'd trust the thermometer too the recipe time is a standard time and is not as precise.

Thanks guys - will let you know how it goes!

So, took the meat out and DP and I were worried it was underdone but retried the thermometer and was cooked to perfection. Thanks for your help.

Glad it was OK!