Don’t take our word for it. The Super-Fast® Thermapen® has been independently reviewed on television, in books, magazines, forums and…
Tips Articles (35 Results)
Temperature and Cooking Tips
The Super-Fast® Thermapen® and its evolution in color
Today, new Thermapen colors are continuing to be introduced in an effort to keep up with the consumer demand for an evolving product line.
Sous-Vide: Lower, sometimes slower cooking
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!
Alton Brown’s GEAR For Your Kitchen by Alton Brown
The thermometer I use most is the Thermapen by ThermoWorks, and, no, I’m not paid to say that…
Get the most out of your Super-Fast Thermapen®
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!
Three Common Misconceptions About Infrared Thermometers
They’re very fast (instantaneous), provide a good indication of temperature and allow you to collect temperature data at a distance. The problem is, you’ve got to look past the novelty – and learn how to use them properly – before they’ll give you excellent temperature returns.
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