A perfectly cooked pork chop is something to be admired. Packed with flavor, this “other white meat” is a blank canvas that begs to be painted with flavors that are both salty and sweet.
Sous Vide is the latest and greatest cooking method to make it’s way into home kitchens. This ultra-low, slow and super accurate method of cooking, once reserved for high-end restaurants, is more accessible now than it’s ever been. Thanks, in part, to celebrity chefs and television cooking programing, sous vide has gone from cooking oddity to dinner option.
Don’t take our word for it. The Super-Fast® Thermapen® has been independently reviewed on television, in books, magazines, forums and blogs. It has got to be the most written-about thermal instrument since Gabriel Fahrenheit first published a description of his mercury thermometer. “In the test kitchen, we always use an instant-read thermometer to determine when…
Pork is one of those tricky cuts of meat that we’ve never been quite sure about. A less than well-done piece of pork had always been considered a hot bed for salmonella and ultimately a recipe for disaster. However, recent improvements in the way pork producers care for their animals has us rethinking what safe pork looks like.
Today, new Thermapen colors are continuing to be introduced in an effort to keep up with the consumer demand for an evolving product line.
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!