Here you can find questions to “which thermometer do I need?”, “what’s the difference between Thermapen ONE and Classic Thermapen?” and more. Your one stop for all things thermometer related.
Traditional Neapolitan-style pizza has a blistered, slightly charred, crisp crust with a moist and chewy crumb and simple toppings. The secret to this flatbread’s characteristic texture is in the cooking method. Wood-fired brick ovens have an atmosphere of intense heat for rapid cooking, with a stone surface that promotes a crisp crust. Knowing how to…
With proper use and care, your ChefAlarm® and DOT® alarm thermometers and probes should last through years and years of summer BBQs and holiday meals. Here are the tips—the do’s and don’ts—to help you prolong their life and get the most out of your ThermoWorks alarm thermometers. Product Quick-Start User Guides First and foremost, it’s always a…
What’s the difference between grilling and BBQ? In popular culture, people use these terms interchangeably, probably because both grilling and barbecuing typically involve cooking meats outside. But there is actually a real difference between grilling and BBQ, and if you don’t know it, you’re likely to use the wrong tools and get the wrong results….
Thermapen ONE makes a spectacular gift, because it truly can change the way you cook and eat every week of the entire year. Food ends up being pretty important to your overall quality of life, so improving the quality of the food you cook and eat is like getting a life upgrade. If you want…
When you buy a thermometer for professional or home use, how do you know for certain that it reads accurately across its temperature range? Houseware makers buy single-chip circuits and cheap sensors in bulk. While these components are economical choices for novelties and the addition of temperature readings to household clocks and the like, these components…
Most recipes and temperature guidelines are calibrated for sea-level conditions, but what if you live in a high-altitude area like we do here in Utah? The lower atmospheric pressure at high altitudes (generally 3,000 ft [900 meters] or higher is considered high altitude) can wreak havoc on your culinary performance. Knowing a few simple adjustments…
