Desserts can be tricky kitchen projects, find the temperature tips, here, to help you bake sweet dessert goodness, every time.
Crème brûlée is not only elegant but nearly as simple as a dessert can be. And the secret to getting it right is to gently cook it to the right temperature, and not a degree higher. Sous vide cooking makes this delicate custard foolproof, and we have all the thermal tips you need. Custard Temperatures The protein…
It’s always nice to have a crowd-pleasing, simple, versatile dessert recipe at the ready. Cheesecake is ideal for keeping on hand because it freezes well and pairs beautifully with many different sauces. And what’s even better, you can bake your cheesecakes perfectly every time with proper temperature control. We have the thermal tips you need…
Pumpkin pie is a holiday favorite that will be on everyone’s table this Thanksgiving. Nothing beats homemade pumpkin pie with tender, flaky crust made from scratch. But sometimes the crust is soggy, or the pie filling gets overbaked and cracked because you can’t tell when it’s done. So how do you avoid soggy crust and overcooked…
When we think about heat transfer with food, cooking is typically what comes to mind. But food can absorb heat or release it. The thermodynamic process of releasing energy from food is what takes place when making ice cream. We have a super cool method for freezing ice cream that may have you whipping up batch after batch all…
French for “burnt cream“, crème brûlée is an elegant and ideal Valentine’s Day dessert. The trick to achieving a custard that’s smooth-as-silk is proper temperature control—and is much easier than you might think! With simple ingredients and simple steps, your crème brûlée can be a restaurant-worthy success. An instant-read thermometer like a ThermoPop® is what…
There is no season that is not excellent for Key lime pie. In the heat of summer, it is a sweet and tart way to cool down, and in winter it is a bright, sunshiny taste of warmer weather. Either way, chances are good that whenever you’re reading this, it’s time to go get some…
