Regardless of whether you’re cooking beef, pork, or chicken, many recipes require measures to create a beautiful brown crust on the exterior. The crisp, salty outer edge pieces are so delicious, and the favorite part of the meat for some. How exactly is the crust developed, and why is it so delicious? Many variables are…
Outside the realm of the Reuben sandwich and the occasional hash, most people think of corned beef as a dish for St. Patrick’s Day. But that needn’t be so! Amazing corned beef has a place on your table all year long, and we have the time and temperature tips to be sure your corned beef…
Labor Day Weekend is traditionally the last true summer weekend for gathering the family around the grill. That, and the launch of our sparkling new Thermapen® Mk4, inspired us to new heights with this under-appreciated cut of beautiful beefiness. Origin of the Cut: You’ve likely heard of tri-tip before, but what is it? Beef tri-tip is…
A PMSO Tenderloin can be an economical answer to restaurant quality fare – served up right in your own kitchen. Arguably one of the best cuts of meat, a tenderloin – butchered in the right way – can provide several luxury meals at the fraction of the cost of going our for a family dinner.
With a few of these best practices including, a great thermometer like the Super-Fast Thermapen you can turn your beef tenderloin into several romantic dinners for two.
That’s part of the beauty of the Thermapen, the accurate and fast measurement – the sensitivity – will tell you more about the food you’re cooking than any other instant-read thermometer.
