Whether you’re baking, oven-roasting, smoking, or frying, we’ve got the correct temperature tips to help you find success in cooking chicken.
We recently had Harry Soo at ThermoWorks HQ to teach us his secrets for authentic Malaysian satay. You can catch the video below, then use the recipe to make it yourself! Note that Harry uses chicken thighs for this cook, not breast, because chicken thighs can handle a higher temperature. Chicken breast needs to be…
We’ve written about chicken shawarma before, but we thought it would be fun to try cooking an actual shawarma … or at least as close as we could get without buying a whole apparatus that actually turns and cooks. So to that end, we took a look at our recipe and decided to use our…
It’s funny how things can sound tastier, more exotic, just because we say them in another language. Salsa verde, for instance, sounds delicious, while “green sauce” doesn’t. Pasta carbonara sounds almost infinitely tastier than “char-coaler’s paste.” Smörgåsbord is so much more enchanting than “sandwich table.” And Chicken Cordon Bleu certainly sounds tastier than “Blue Ribbon…
Every culture has a dish or two that are mainstays of their kitchen. India has curry and dal. Mexico has mole and tamales. Germany has a pantheon of sausages. And Jamaica has Jerk: jerk chicken, jerk goat, jerk pork. If there’s a dish more iconically Jamaican, it’s hard to think of. The method and the…
Let’s talk about chicken thighs. Readers of this blog will know our affinity for them; that we love how they are juicier, harder to overcook, cheaper, and more richly flavored than chicken breasts. And talk about versatile! You can BBQ them, you can cut them up for teriyaki bowls, you can use them in classic…
When it’s time for dinner, there’s a good chance it’s time for chicken. If you want juicy chicken breasts that are grilled to tasty perfection, you’re going to need to watch their temperature. Chicken breasts dry out with great ease, so keeping them juicy—especially when they’re cooking over hot coals—takes care. In this post, we’ll…
