Temperatures Don’t Lock In
The takeaway? If the Thermapen numbers are changing, rest assured that the food’s temperature is changing!
Is One Calibration Point Enough?
While it is true that the most definitive test of a thermometer’s calibration follows a 3-point method, the use of a properly made ice bath is a widely used test in the food industries and is recommended by the USDA and other agencies.
The TW362B goes to the ends of the earth
On the official website of the SANAP Antarctic Research Expedition it explains that due to the logistical challenges of operating in a sub-zero environment for extended periods of time, “only the strongest engines will do.” That’s why we were so happy to hear from Tyrell Sassen, a member of the 10-man “over-winter” team currently at…
Chef Recommended, ThermoWorks Approved
“Doneness” is a graduate level topic, not an introductory course. One man’s “medium rare” is another man’s “raw.” And then there’s the whole related curriculum of Food Safety. The USDA, who’s loyalties lie predictably on the side of “most decidedly done,” tends to recommend final temperatures for meats and other foods that are as much…
Thermapen Thermometer Speed Test
Here’s a great little video featuring the ThermoWorks calibration lab and one if its reference thermometers (accurate to thousandths of a degree) in a little competitive side-by-side speed testing between the Splash-Proof Thermapen® and some of the other “instant read” digital thermometers that are on the market. If we missed testing your favorite competitor, drop…
The So-Called “Speed Button”
We’ve seen rumors on some forums and discussion boards about a mysterious “speed button” hidden inside the new Thermapen that can improve its performance.