In advance of my upcoming complete ThermoWorks Thermapen review, I wanted to let you all know about a great sale on now until January 31st, 2011. The new splash-proof, super-fast Thermapen is on “Winter Inventory Reduction” sale now for $79US, regularly priced at $96US. Cheap shipping to Canada too.
This is a fantastic price!
Continue reading “Thermapen Sale!”
A while ago I stared a chart of internal ‘doneness’ temperatures for beef, pork, chicken, and fish. You can find the original post here.
In addition to several useful doneness temperatures, I’ve also included a very handy Celsius/Fahrenheit scale that you can use to convert from one temperature scale to another, that covers a range of -30°C to 370°C (-22°F to 700°F)! So I guess if your freezer goes lower than that, or your oven goes higher, you’re just out of luck.
Continue reading “Updated cooking temperatures guide.”
There are probably countless reasons you could site for buying grass-fed (a.k.a. “naturally raised”) meat, but consider just this one: “Cattle that were fed grain had 106-fold more acid-resistant E. coli than cattle fed hay” (Grain Feeding and the Dissemination of Acid-Resistant Escherichia coli from Cattle Francisco Diez-Gonzalez, et al. Science 281, 1666 (1998); DOI: 10.1126/science.281.5383.1666).
Just in case you missed that, 106-fold = 1 million times the acid-resistant E. coli than cattle fed grass.
Chew on that for a while!
Mr. Carnegie, Scavenger Gourmet
Diez-Gonzalez, et al.