Find some quick tips on how you can improve your home cooking, grilling, and more through these simple recommendations.
On a recent trip to the American Royal, we watched as pitmasters pushed the boundaries of temperature and took their meat way past the USDA recommended temps for pork, brisket and ribs. When the goal is tender, flavorful BBQ, forget what you think you know about chef recommended temps and aim a little higher.
Don’t take our word for it. The Super-Fast® Thermapen® has been independently reviewed on television, in books, magazines, forums and blogs. It has got to be the most written-about thermal instrument since Gabriel Fahrenheit first published a description of his mercury thermometer. “In the test kitchen, we always use an instant-read thermometer to determine when…
Today, new Thermapen colors are continuing to be introduced in an effort to keep up with the consumer demand for an evolving product line.
In the past we’ve talked about cooking low and slow; it’s the technique used by barbecue pitmasters to prepare traditional BBQ cuts. Meat is left at low temperatures (250-300°F) for long periods of time (up to 24 hours). Well, here’s another technique for preparing your favorite cuisine that involves going even lower, and much slower, than anything you’re used to. Welcome to Sous-vide 101!
The thermometer I use most is the Thermapen by ThermoWorks, and, no, I’m not paid to say that…
Before a tool will give you a healthy return on investment, it has to be put to work in the right way. That means you have to know how to use it!
