I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquarium heels, and it has not dried a milliliter since then (over a week).
The brand name is Thermo Geneve, if it matters, and the dial reads from 140 to 190 Farenheit, with each 10-step temperature segment (except the 190) featuring one, two or three cuts of meat optimal at that temp. For example, 140 F has ham, rare-cooked beef to 180 F that just lists fresh turkey.
Here's the image: Photo of Thermo Geneve Meat Thermometer
Imagine it foggy and water logged to the physical 160 or 170 F level, and maybe a tiny goldfish swimming around.
Any ideas on getting it dry?
Many thanks for reading fellow home cooks!