Lisa McManus and the staff at America’s Test Kitchen took painstaking efforts to taste test heritage birds against mass-produced supermarket turkeys to find out if they really do taste great enough to command their premium price. Here’s what they found.
Just like the food we eat, there are target temperatures for compost that make it both safe and productive.
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.
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.
Easter eggs (when found) should be eaten and enjoyed. The perfect internal temperature for a hard boiled egg is 170°F, where the yolk is soft, yellow and just begins to crumble. Here’s a simple and scientific recipe.
The Super-Fast Thermapen is a professional temperature tool that requires a bit of cleaning and care to keep it operating at peak performance. For best results, follow these tips to increase the useful life of your Thermapen:
