Temperature below danger zone

The Temperature Danger Zone

What is the Temperature Danger Zone? It is called a temperature “danger zone” for good reason. Harmful bacteria multiplies and grows at an extremely rapid rate between 40°F – 140°F (4.5°C – 60°C). So much so, that restaurant food safety managers and government regulators have put measures in place to make sure foods for public consumption…

Caring for Your Thermapen IR

Caring for Your Thermapen IR

The Thermapen® IR has been built with the best materials and the finest engineering available for a professional instrument. With proper care, it should perform for many years without replacement or repair. Here are some simple things you can do to make sure your Thermapen IR stays in peak condition. 1. Avoid spills, splashes, rain,…

Thermapen Mk4 instant-read thermometer

Do I Really Need a Thermometer?

As you peruse your cookbook collection or the web looking for recipes or advice on cooking, you may often come across instructions like “cook your chicken until the internal temperature is 165°F,” or “fry the fish in oil preheated to 375°F.” And you might say to yourself “I’ve been doing pretty good work in the…

Annotate your cookbooks for better gastronomy

Annotating Cookbooks: a scientific approach to gastronomy

You’ve been waiting for days, maybe even weeks. Every day you go and check: nothing. But not today! It’s finally here! You can hardly stand the excitement as you rush back to the house from the mailbox and tear into it….your new cookbook! Ah, how often I’ve danced this waltz of purchase, anticipation, and reward….