Learn how to cook specific cuts of beef, the science behind the effect of temperature on food, as well as simple temp tips to successfully cooking beef.
It’s game time! You’ve gathered your friends, donned the jersey, and are ready for the biggest snack-food event of the year. What are you serving? Chili-Cheese Fries! Aren’t you? You are if you want the undying admiration of your football crew. After some extended work on fries here at the ThermoWorks demo kitchen, we thought that…
We’ve established that french fries fried in beef tallow are more delicious than those fried in, say, peanut oil. But how does one come by beef tallow? It’s not readily available in stores like it was in our grandparents’ day. Yes, you can buy it online, and if you’re fortunate, you can buy some from…
Colder weather calls for warmer, more comforting food. Food that sticks to your ribs, as they say. Well, there’s not much that is more comforting than beef brisket, and there’s not a much more rib-sticking method of cooking than the confit method. So this fall, maybe eat some beef that’s been slow-cooked in fat. Make…
It’s the holidays, and that means parties and good food. Let’s face it, we all want to impress our friends and family with our amazing skills in the kitchen and on the grill. Nothing is more impressive than Prime Rib. Relatives you haven’t seen in years will arrive promptly for Christmas dinner if word gets out…
Excellence vs. Perfection I have not always been a chef. No, my roundabout education began as a music major at a small junior college with a proud and wonderful music department. Every year at the end of spring semester the students gave recitals as part of their studies. I would sit and listen to amazing…
If you’re looking for that spectacular, rich, savory crust outside, combined with edge-to-edge pink doneness on the inside with no unsightly gray band, look no further. You won’t find better advice on the internet. That’s because the secret to perfectly done Prime Rib that your friends and family will be talking about for years to…
