Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium. The temperature to cook the tri tip at is kind of up to you. We … [Read more...]
How to slice tri tip
Tri tip is a juicy, tender cut of meat...as long as you don't overcook it and you cut it the right way! Cutting it the right way means slicing it against the grain. The grain of a tri tip runs radially from the corner opposite the crook in the meat. This means that cutting the … [Read more...]
Caveman Steak: Cooking Right on the Coals
Meat + Fire = Dinner is the primal recipe for mankind’s first meal. The ancient discovery that cooked meat is objectively tastier than raw meat is part of what made our society—part of what made us, well, human. And isn’t that true of the Thermapen® Mk4, also? Maybe not, but it … [Read more...]
How To Cook Beef Tenderloin on a Smoker
Dust off the cobwebs, bread out the charcoal, get your wood lumps ready…barbecue season is BACK! If you are not one of those that cooks through the winter, then it’s time to get your ‘cue going again. In today’s post, we’re hoping to get you excited for the smoke/grill season … [Read more...]
Homemade Bread: Temperature Is Key
Bread—the staff of life, the very metaphor for food and companionship—is a subject shrouded in tradition, lore, and even legend. Baking bread is one of the most ancient practices of civilized society, and has, therefore, had plenty of time to allow some muddled facts to be folded … [Read more...]
How to Cook Corned Beef, a Temperature Guide
Homemade Corned Beef, with Temperature Tips for Success
Chicken Fried Steak with the New Thermapen IR
Chicken fried steak is one of the most iconic dishes of the South, and of Texas in particular. Most likely the descendant of the schnitzels that arrived with German and Austrian immigrants, its ingredients are simple and inexpensive—it was never a food for the rich. No, the hills … [Read more...]
Sous Vide Steak with a Chill and a Sear
Once confined to the kitchens of modernist restaurants, sous vide circulators have lately become increasingly popular among regular home cooks. Small, powerful circulators like the ChefSteps Joule make water-bath cooking accessible and easy. In particular, cooking a steak sous … [Read more...]
The Temperature Danger Zone
What is the Temperature Danger Zone? It is called a temperature "danger zone" for good reason. Harmful bacteria multiplies and grows at an extremely rapid rate between 40°F - 140°F (4.5°C - 60°C). So much so, that restaurant food safety managers and government regulators have … [Read more...]
- 1
- 2
- 3
- …
- 32
- Next Page »