How It’s Cooked: Do you know
what your meat is doing?
It doesn’t matter if you’re roasting at high heat, grilling over an open flame or going at it low and slow, every piece of meat (no matter the cut) experiences the same internal transformations – the only thing that varies is the speed with which those transformations occur, and that all depends on how you cook it. Believe it or not, there are biochemical changes going on inside that...
Read MoreTraditional BBQ Meats: Are the USDA recommended temperatures enough?
We’re not naming names here, but there are certain cuts of meat out there that require a little more love and attention than others. Pork shoulders, beef briskets, ribs and pot roasts – you know who you are. That’s not to say that higher quality cuts of meat can’t be cooked in the same fashion (i.e. low and slow). It’s just that where there are options when cooking higher quality...
Read MoreThree temperature tips to creating the perfect batch of fried chicken
Long ago health food junkies swore off fried foods thinking that the technique of cooking up their favorite cuts in vats of oil added loads of fat to their main courses. On the contrary, food – fried in the right way – will not only taste heavenly, but will lock out oil and leave your meat moist and flavorful. Here are three tips to making the perfect batch of fried chicken. Tip...
Read MoreIs blood an indication that your chicken’s been undercooked?
If you’ve ever been on the receiving end of a crispy chicken leg whose insides look like a bloody mess, there’s no need to throw out the entire batch. As long as the bird was brought to an internal temperature of 165°F (73°C) for at least 15 seconds, it’s safe to eat. The USDA stands by their recommended temperatures for safe cooking. There isn’t a spore, bacteria or blood cell yet...
Read MoreJourney to the center of the roast with a Super-Fast Thermapen
Let’s face it, working with larger pieces of meat can be intimidating. Whether it’s the shear size of the cut, the investment in time and preparation or the fear of failure, some of us have taken roasts off the menu and put them on the back burner. Roasts are being replaced by the more navigable steak, chicken breast and pork chop; cuts that are less expensive, we’re more comfortable with...
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Find Thermapens and hundreds of other temperature tools for your kitchen and elsewhere at www.thermoworks.com
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Email us at info@thermoworks.com
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