A Super-Fast look at ThermoWorks’ busiest day of the year!
Thousands of packages leave our warehouse on the busiest day of the year. We thought we’d show you what that looks like – only we’re doing it at Super-Fast® Thermapen® speed!
Hungry for More?
Your Pop Up Timer Means Well, But Is Destroying Your Turkey
If we told you there was one culprit responsible for all the dried turkey you ever ate, would you want to find out what it was? And how would you feel, knowing that the culprit was operating under the guise of being a helpful friend? Well, folks, we have news for you. The culprit is…
What Kind of Thermometer Do I Need?
We get this question a lot: “What kind of thermometer do I need?” The simplest answer is that you actually need two thermometers: 1) a digital instant-read and 2) a cooking alarm thermometer. Why two? Because they do different things. Two Kinds of Food Thermometers An instant-read thermometer allows you to quickly check the temperature…
Weight vs. Volume Measurement
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…
Turning Your Propane Grill Into a Smoker
Propane grills aren’t just for burgers and brats anymore. With a few tricks, you can mimic the heat flow of a traditional smoker and produce quality cuts of slow smoked barbecue.
Turkey Meat: White vs. Dark
Have you ever stopped to considered why poultry has both white and dark meat, why the two taste different, and why they have to be cooked to different temperatures? Food Scientist Harold McGee says it has everything to do with the different kinds of muscle fibers and the particular kind of work that each is designed for.
Traditional BBQ Meats: Are the USDA recommended temperatures enough?
USDA temperatures are merely an indication that it’s safe to eat, while ready indicates that the connective tissue has been sufficiently rendered and the meat is not only palatable, but tender and flavorful.
