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.
Unlike the “housewares” companies that flood the market with their cheap, disposable thermometers, ThermoWorks stands behind its products. Our team of trained technical support specialists sets ThermoWorks apart from the competition. When you buy a ThermoWorks product, you can have confidence that it will perform as advertised or we’ll make it right. Our flagship thermometer,…
Unlike our competitors that only maintain warehouses in the United States, ThermoWorks houses an entire team of Customer Support specialists right here at our Headquarters in American Fork, Utah. Our specialists are trained and ready to answer questions about products, product features, and product use. They are also trained in best practices for measuring temperature…
If there is a starch that rules the American table, it is the potato. They go with almost any main dish, and are the very picture of versatility—you can, as Master Samwise puts it, “boil ’em, mash ’em, stick ’em in a stew.” If you’ve followed this blog for long, you already know about our…
If you pay attention, you’ll notice that in most of our blog posts about cooking meat, all the roasts, the whole chickens, the chops, and (almost) all the steaks are pulled at temperatures below the final doneness temperatures that we recommend. The reason we typically give for this is something called “carryover cooking.” It’s easy…
Any competition cook or experienced BBQ amateur can tell you that smoking meat in a traditional wood- or charcoal-burning smoker is a long process that requires a lot of sustained attention. Beyond the preparation and careful monitoring of whatever it is you’re actually smoking, the challenge of maintaining a stable cooking environment for extended periods…
Medium rare steak temp is 130–135°F, Medium steak temp is 135–145°F If you love your steak juicy and tender, then you probably love medium-rare steak. Cooked to 130–135°F (54–57°C), a medium-rare steak’s muscle fibers are just starting to contract, but aren’t yet expelling all of their juices, and, for many people, that means perfection. For…
