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 … [Read more...]
Heat and Its Effects on Muscle Fibers in Meat
Cooking changes meat from its raw state into a finished masterpiece worthy of being at the center of a meal. But how and why does the application of heat cause changes in meat? To answer this question you need to know exactly what muscle fibers are, and what's going on inside … [Read more...]
Foolproof Crème Brûlée
Crème brûlée is not only elegant but nearly as simple as a dessert can be. And the secret to getting it right is to gently cook it to the right temperature, and not a degree higher. Sous vide cooking makes this delicate custard foolproof, and we have all the thermal tips you … [Read more...]
The Science of Melting Cheese: Game Day Nachos
What game day spread is complete without a tray of loaded nachos? Well-suited for a snack or full meal, this no-silverware-required dish is a favorite for its lava-like, smooth-as-silk cheese sauce. When cheese is heated it often turns into a curdled mess with pools of grease. … [Read more...]
An introductory guide to sous vide cooking
In his book, Cooking for Geeks, Jeff Potter calls sous vide, “…one of the biggest culinary revolutions to hit the commercial cooking scene in the past few decades…” Sous vide (pronounced SOO-VEED) translated means “under vacuum.” Michael Chu, author at CookingforEngineers.com … [Read more...]
Thermal Secrets to Moist and Flavorful Chicken Salad
Great chicken salad starts with chunks of moist and flavorful chicken. Each piece cooked evenly throughout to a perfect 165°F. Tender. White. Juicy. While there are several ways you can prepare chicken for a salad (e.g. grilling, baking, pan searing and poaching), we’ve found … [Read more...]
Building your own sous vide
Sous Vide is a re-emerging cooking method that's making its way into home kitchens. This ultra-low, super-accurate and gentle method of cooking, once reserved for high-end restaurants, is more accessible now than it’s ever been. Thanks, in part, to celebrity chefs and television … [Read more...]
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 … [Read more...]