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...
Read MoreThe Best of America’s Test Kitchen 2009: The Year’s Best Recipes, Equipment Reviews, and Tastings
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. “An instant-read thermometer is by far the best way to gauge when a roast is done. We prefer digital to...
Read MoreAlton Brown’s GEAR For Your Kitchen by Alton Brown
Don’t take our word for it. The 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. “The best instant-read I’ve used.” (page 166) “The thermometer I use most is the Thermapen by ThermoWorks, and,...
Read MoreGet 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! While a quick glance at the guidebook will give you an indication of best practices and absolute don’ts, it doesn’t hurt to get a little reminder now and again. Here is a refresher course on how to get the most out of your Super-Fast...
Read MoreThe NFL Gameday Cookbook
by Ray Lampe
Don’t take our word for it. See how the Thermapen has been independently reviewed on television, in books, magazines, forums and blogs below. The Thermapen has got to be the most written-about thermal instrument since Gabriel Fahrenheit first published a description of his mercury thermometer. To contact ThermoWorks about reviewing the Thermapen in your blog, book, magazine or video,...
Read MoreTools Are Made, Born Are Hands: Baking True Artisan Breads In a Wood Fired Oven by Jim Willis
“We use an English-made Thermapen™here to take many more measurements than just the internal temperature of finished loaves, from water and flour to steaks on the BBQ. It’s extremely fast and highly accurate. Beware similar looking models for sale online at very low prices. They’re inaccurate, non-thermocouple knock-offs that are not worth what you pay for them. ” (page 40) Related...
Read MoreFlanagan’s Smart Home
by Barbara Flanagan
“And then there’s the Thermapen. (Science geeks, hold on to your pocket protectors—heat surveillance just got a lot more fun.) Its responsiveness feels like magic to veteran cooks… The Thermapen’s speed and design…allow you to perform exploratory measuring impossible with big, slow thermometers. Food becomes more intriguing as you watch ingredients, anatomy, and oven temperament...
Read MoreBBQ Makes Everything Better by Aaron Chronister and Jason Day
“To accurately monitor internal temperatures, you need to have an accurate piece of equipment by your side…. If you’re serious about cooking perfect barbecue each and every time, then you’ll need to step it up a notch. Our overwhelming recommendation for a temperature monitoring device is the Thermapen. It’s a highly accurate instant-read thermometer with a waterproof casing.” (pg...
Read MorePlanet Barbecue!: 309 Recipes, 60 Countries by Steven Raichlen
“A digital thermometer will give you the most accurate reading. One good brand is the Thermapen (www.thermoworks.com).” (page 614) Related Posts:Bread Making: Crafting the perfect loaf from crust to crumbby Lauren ChattmanThermoWorks: A year in review@PorkBarrelBBQ InterviewAnd April’s ThermoWinner Is..Thermapen Profile: Roadtoad’s Smoke’n’BBQ
Read MoreBread Making: Crafting the perfect loaf from crust to crumb
by Lauren Chattman
“A good instant-read thermometer…will serve you during every step of break making, from taking the temperature of your water before you mix it with your flour to taking the temperature of your fermented dough to taking the temperature of your loaf to see if it is fully baked. Choose one with a wide range. The Rolls-Royce of thermometers is the battery-operated Thermapen.” (page...
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Find Thermapens and hundreds of other temperature tools for your kitchen and elsewhere at www.thermoworks.com
Call us at 801.756.7705
Email us at info@thermoworks.com
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