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 MoreHow 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 MoreBacteria: The war won with temperature (Part Two)
Never take a knife to a gunfight. It’s safe to say (and we think you’d agree) that no one should ever enter into a confrontation or other challenging situation without being adequately equipped or prepared. Yet often times that’s exactly what we do when we’re too casual in our interactions with buffets, holiday pot lucks – even food in our own kitchen. The potential for our bodies...
Read MoreBacteria: The war won with temperature (Part One)
Bacteria. The name alone sends folks running for the hand sink. Never before has such a tiny (in some cases, single-celled) creature conjured up so much fear and wreaked so much havoc on a population. It’s the reason our bellies ache. It’s the reason we’ll never eat at “that” restaurant again, and it’s the reason that the temperature of your food is so important. Bacteria is...
Read MoreA Brief History of Thermometry
All thermometers work on the principle of detecting changes in the physical properties of things as temperature changes. As early as 220 BC, Philo of Byzantium noted the expansion and contraction of air with hot and cold. By the 16th and 17th centuries AD, European scientists had used this principle to create the earliest thermal instruments by trapping air in glass tubes that were closed at one...
Read MoreThe Truth About Ice Baths: Five Secrets Revealed
Watch this video and learn the five secrets and you will understand ice baths like never before. You will never again be at a loss for calibrating your food service thermometers for food safety or HACCP purposes or just for the accuracy of your temperature readings. This video was premiered at the National Restaurant Association Show 2011. (Note: for a discussion of boiling water tests and other...
Read MoreTop Ten Mistakes Made When Grilling Meat
With holiday roasts, hams and poultry just around the corner, now is a great time to sharpen your grilling and roasting skills. Here are ten things you want to keep in mind to get just the right results. The top ten mistakes people make when grilling or roasting meat: 1. Failing to thaw meat completely before grilling or cooking. Although there are some exceptions, typically you never want to...
Read MoreTurkey Keys to Success Video (Part 1)
Watch ThermoWorks Founder Randy Owen explain one of the most neglected keys to success on Thanksgiving: Verifying the uniform temperature of your Turkey meat before you put it in the oven or on the grill. A properly thawed turkey is the foundation for a properly cooked turkey. Take the time to verify. Plus, filling the cavity to keep the meat from drying from the inside out…. This is Part...
Read MoreTurkey Temp Tips: The Quest for the Perfect Turkey
No other holiday has such a laser focus on a single piece of food–the Thanksgiving Turkey. Say what you will about the sweet potatoes, green beans, mashed potatoes, stuffing, gravy, the pies, even the rolls (oh, those rolls); all eyes are on the turkey on Thanksgiving afternoon. They don’t call it Turkey Day for nothing. If the turkey isn’t right, the day gets an asterisk. If the...
Read MoreIs One Calibration Point Enough?
A probing comment on the YouTube comments page of our recent “Making a Proper Ice Bath” video deserves further explanation. @prototype3a posted: While this video is educational, it is misleading since a single point calibration at 0°C does not help if you are using your thermometer to measure any temperature other than 0°C. A minimum of three calibration points are necessary to...
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