Traditional 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 tips to cooking up 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...
Read MoreMeet our January Super-Fast Thermapen WINNER!
It’s a New Year and that means it’s time for a new Thermapen winner. This month we’re congratulating Muriel Embree of Barefoot Bay, FL. We’re sending Muriel a brand new ”Blue” Super-Fast Thermapen. Last year Muriel purchased a Thermapen for her sister and has been hearing her talk all about how great it is. Well, now that Muriel has her very own, she...
Read MoreTo temp, or not to temp: Cooking ribs with the Super-Fast Thermapen
Every weekend backyards from here to Timbuktu play host to gatherings of friends, family and food. A bbq pit, an ice chest and good conversation will likely be the center of the celebration, and we’re betting dollars to donuts that ribs are going to be on more than a few menus. And for good reason, they can be eaten with your hands, they’re delicious and there’s just something about...
Read MoreTime, temperature and bread: Baking rustic and artisan loaves
In our last post, we learned how a fast and accurate thermometer can make all the difference when you’re attempting to bake the perfect loaf. From the yeast, to the rise, to the oven, a thermometer can mean the difference between an edible masterpiece or a desk-top paperweight. We asked the question, “What happens when your loaf of choice is a rustic bagel or an artisan baguette?” When...
Read MoreThree ways a Thermapen can take your bread making to the next level
At ThermoWorks we know that baking a great loaf of bread is as much about temperature as it is about time and chemistry. From start to finish, a fast and accurate thermometer can help you turn your next loaf of split-top, focaccia or french into a masterpiece. Any great loaf of bread starts with great yeast. As a matter of fact, bread wouldn’t be bread without it. From the onset, most recipes...
Read MoreCold-weather grilling with the
Super-Fast Thermapen
Any seasoned grill master (brave enough to fire up the pit in the dead of winter) can tell you how difficult it is to get accurate temperature measurements in cold weather. If you’re not battling rain, sleet and snow, you’re likely going toe-to-toe with below-freezing temperatures, early signs of frost bite or worse – wind. In cold weather, a stiff wind can bring a red-hot cooker to...
Read MoreA New Year’s resolution worth keeping
It’s the beginning of a new year and we all know what that means – time to pull out the ole’ pen and paper and write up some resolutions. Whether you’re trying to get out of debt, get back into your pants, eat less, pray more, kick the habit or simply spend more time with family – one thing is certain, resolutions are an important part of the new year. While it’s true that...
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Email us at info@thermoworks.com
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