Duck: Taking Poultry to New Temperature Lows
Duck and turkey are hardly birds of a feather. It is well known that turkeys have both white and dark meat. This differentiation comes from how their muscles are used.
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Turkey Meat: White vs. Dark
Have you ever stopped to considered why poultry has both white and dark meat, why the two taste different, and why they have to be cooked to different temperatures? Food Scientist Harold McGee says it has everything to do with the different kinds of muscle fibers and the particular kind of work that each is designed for.
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Thermal Secrets: How to Grill Halibut
Halibut is a great fish to incorporate into any recipe that calls for whitefish, and can even be used as a substitute for chicken in the right dish. When grilled properly it is firm and flaky, and surprisingly mild.
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Thermapen and ChefAlarm: The Ultimate Combination
On their own, the Thermapen and ChefAlarm each have their strengths. But, using them together will go a long way to ensure that a perfectly cooked turkey is on your list of things to be thankful for this Thanksgiving.
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Thermal Secrets to Moist and Flavorful Chicken Salad
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.
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Top Ten Ways to Use a Timer Around the House
Temperature is everything. But time is pretty darn important too. So, we created an all-new version of our popular Extra Big and Loud Timer. Even if you’ve already got a great thermometer, you need a great timer.
