Steaming fish on stovetop? / temps don't register accurately
Steaming fish on the stovetop:
I’ve used the combustion thermometer for several years for steaks, roasts, chicken parts, whole chickens and fish in the oven or on a grill. I love it, and have used it very successfully.
BUT:
I recently started steaming fish on the stovetop, and haven’t had accurate readings at all. For example, if I have a piece of halibut with the thermometer put in as if it’s a steak, set to 107° (carryover to get to 120°), the thermometer shows 77°, but it’s already cooked to 120°. What am i doing wrong?
Steaming = 1/2" of stock on the bottom of the pan, the fish sitting above it on either a rack or a stack of vegetables.
Fortunately i haven’t overcooked anything, because after the first time when I pulled it way before the therm said done, I’ve been pulling it according to my own sense of when it’s done, and checking with a thermopen instant probe that it’s approx 105°, carryover getting it to 120 - 135 for a thick piece of fish.
I’ve had this same result, ie wrong temp, with probably 5 pieces of fish being steamed. Never a problem if I have the fish in an oven with a pan of boiling water (ie to steam it, a la Paula Wolfert).
Thoughts?