The thermometer is broken. There’s no way to fix it. Dinner is doomed. The steaks, doomed to overdoneness.
WAIT. I just read something about this.
Just immerse the thermometer in a slurry of ice water (boiling calibration is not necessary), being careful not to touch the container and, using a pair of needle-nose pliers, adjust the screw on the underside of the dial face until it reads 32 degrees.I remembered, I retrieved the issue of the magazine, and the meal was saved. Er, saved to a better fate than mere cooking skill would’ve left it.
– Cook’s Illustrated, January–February 2004, pg. 31.
Some weeks before, I saw a sign above a toilet with funny quips and ‘Didja Knows?’
You forget 80% of what you learn in a dayHa! That 20 percent must be the part that’s worth remembering.
– Williamsburg bar restroom, February 2004