While there are several ways you can prepare chicken for a salad (e.g. grilling, baking, pan searing and poaching), we’ve found that your best bet for achieving tender, white and juicy chicken is a technique that mimics sous vide.
Make Your Life Easier With an Infrared Thermometer
As more and more professionals learn how to effectively use IR thermometers, many are finding that the benefits of IR technology extend far beyond the confines of the office, job site and restaurant kitchen. In fact, infrared thermometers can be invaluable tools to have in the home.
Tempering Chocolate with Perfect Temperature
Professional Chocolatiers know the secret to perfect chocolate is in the tempering. Tempering is the process of heating and cooling chocolate in such a way that encourages the cocoa butter to harden into a specific crystalline pattern, which maintains the chocolate’s sheen and texture.
The Super-Fast® Thermapen® and its evolution in color
Today, new Thermapen colors are continuing to be introduced in an effort to keep up with the consumer demand for an evolving product line.
Sous-Vide: Lower, sometimes slower cooking
In the past we’ve talked about cooking low and slow; it’s the technique used by barbecue pitmasters to prepare traditional BBQ cuts. Meat is left at low temperatures (250-300°F) for long periods of time (up to 24 hours). Well, here’s another technique for preparing your favorite cuisine that involves going even lower, and much slower, than anything you’re used to. Welcome to Sous-vide 101!
Alton Brown’s GEAR For Your Kitchen by Alton Brown
The thermometer I use most is the Thermapen by ThermoWorks, and, no, I’m not paid to say that…
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