Is there any magic in using a leave-in meat thermometer for this? Could one test using a Thermapen (or other reliable instant read) instead?

I'm intrigued - Poldark, as in Ross, a la Masterpiece Theatre? Clearly that guy made temps rise, but I had no idea there was a thermometer named for him (?)

Thanks. I just stumbled on this helpful bit of insight by J. Kenzi L-A -

". . . . I generally advocate against making a leave-in probe thermometer the only thermometer in your arsenal. It's impossible to guess where the coolest part of the meat is going to be before the meat is cooked, thus the thermometer has a very good chance of giving you a false alarm. Use it as an early warning system at most. http://www.seriouseats.com/2016/10/how-to-take-meat-temperature-thermometer-cooking-doneness.html

He makes a convincing argument for sticking with my Thermapen.

Thanks again. ;o) P.S. amysarah, the thermometer manufacturer is actually Polder. Love the reference to Poldark, however! (Such an interesting, beautifully-done series. Production design alone deserves an Emmy.)

Ah, that makes more sense, AJ. Though I was imagining a Demelza whisk, a Warleggen grater... And yes, I'm also a sucker for the gorgeous Cornish coast, costumes and sets. (In my fantasy universe, I'm a production designer/art director for film.)