The folks at Cook’s Illustrated have done it again. They have created a new publication that assembles their tried and true Test Kitchen recipes into entire menus called “Entertaining.” The Spring 2011 issue is out now with great ideas for Easter feasts, Mother’s Day Brunch, spring BBQing and many other menus.
Tucked into their recipe for classic Pinapple-Glazed Ham, is the following delightful little introduction to the new Splash-proof Thermapen®:
Sight, touch, and instinct are age-old ways to gauge when food is done, but for consistent results, none is as reliable as taking the food’s internal temperature. We’ve long been fans of instant-read thermometers for gauging the temperature of all manner of foodstuffs. Years back, we tested a handfull of the most promising, and the Thermapen, produced by ThermoWorks, easily bested the rest for its speed and accuracy. ThermoWorks recently upgraded the Thermapen so that it won’t turn off, even when wet. Is it better? In a word, yes. The thermometer’s screen remained lit when we checked the temperatures of moist foods. The ultimate challenge came when it was time to clean: We ran the thermometer under hot water—and the LCD screen stayed on.
While we don’t necessarily recommend putting the whole Thermapen under running water, we’re grateful to the good people at Cook’s Illustrated for helping get the word out on these remarkable Thermapen thermometers that truly can transform your kitchen into on that produces “consistent results.”