— Mary Jo Dolan

These convenient, uh, pocket, uh, thermometers, um, ideally, no, it, it would not make contact with the pan itself, in which case we're gonna get the influence of, uh, the pan temperature. Um, instead, um, give the contents, uh, uh, a stir, uh, to evenly distribute the heat, and then stick your thermometer in, uh, you know, ideally somewhere in the middle, uh, of that mass of food, uh, in order to get, uh, your temperature. Okay. And, uh, you know, as you look at the, the stem of the thermometer, very often, that last maybe centimeter or so has some sort of a little different, uh, diameter, uh, looks a little bit different. Uh, and that's gonna be where, um, you know, you wanna have that whole thing submerged. Ideally, if you're using an analog, uh, instant read thermometer, as you look at the, uh, the stem, um, somewhere up toward the middle of the stem, uh, maybe a, a third of the way up or so, you'll see a little divot, a very small little divot, uh, in the stem. And you wanna put it deep enough to, to submerge that divot as well, because this whole section of the stem, uh, is gonna be used, uh, to, um, take in the thermometer, uh, take in the, uh, the, the heat, and then register that on the dial up here. Okay? And, uh, so submerging the stem, uh, adequately, adequately, is gonna be important as well. Thank you.