Sides are important to any meal! If you’re wondering what temp to fry fries at, what temp to cold smoke cheese, or at what temperature to boil jam at, ThermoWorks has got you covered.
French fries are fantastic on their own, but with the help of a recipe from Al’s Place in San Francisco shared by Bon Appetit, we took this favorite to a new level in our kitchen. Get ready for pickled french fries. Fermenting the cut potatoes gave them an unbelievable tangy flavor. Paired with the complex sweet…
Compound butters (beurre composé in French) are simply made of butter mixed with different ingredients to add flavor to meats, similar to a sauce. They’re also a fantastic accompaniment for breads, and even mashed potatoes. These flavorful butters add more than just another layer of flavor, but richness in mouthfeel with the eating experience. In…
Popping the perfect batch of corn starts with fresh kernels, a little oil and just the right amount of heat. We’ve borrowed these tried and tested methods from the folks who know how to do it best, The Popcorn Board.
While there are several ways you can prepare chicken for a salad (e.g. grilling, baking, pan searing and poaching), we’ve found that your best bet for achieving tender, white and juicy chicken is a technique that mimics sous vide.
According to the CDC, foods heated during preparation and later cooled for cold storage, or cold consumption are the cause of more foodborne illness outbreaks than any other process in the preparation of food.
A perfectly cooked pork chop is something to be admired. Packed with flavor, this “other white meat” is a blank canvas that begs to be painted with flavors that are both salty and sweet.
