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.
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…
ThermoWorks, headquartered near Salt Lake City, Utah, and ETI (Electronic Temperature Instruments, Ltd.) of Worthing, England are two independent instrument companies that have maintained a strong working relationship since 1992. Both are family-owned businesses and the respective founding families are close friends. Thermocouple Technology: The Thermapen® was originally invented by ETI. Each subsequent version of…
Cups, tablespoons, teaspoons…these are kitchen measurements we’re all used to; but so many recipes are measured only by weight, forcing you to either try and figure out the volume equivalents, or buy a digital kitchen scale. Professional recipes are nearly always measured by weight, as are many of the recipes that we use in our…
Some things just go together, like steak and potatoes or peanut butter and jelly. Add the Thermapen and ChefAlarm to that list… There are lots of great reasons why—the unique abilities of the Thermapen and ChefAlarm thermometers compliment each other so well. First off, the Thermapen cannot be left inside an oven. You have to actually open…
ThermoWorks is proud to have been selected as an official House Purveyor of the James Beard Foundation. Our company is the exclusive provider of thermometry equipment for the prestigious James Beard House kitchen. Chefs from around the world have the opportunity of using ThermoWorks products when visiting their kitchen. This foundation, in the spirit of…
With a degree from MIT and eleven years in restaurant kitchens, who better to write a book about how science applies to everything we do in cooking? J. Kenji Lopez-Alt is the self-proclaimed nerd we can’t get enough of. With a scientific approach, Kenji has spent his career challenging traditional cooking knowledge and methods. In…
