So, as I alluded to a while ago, I bought myself a Thermapen instant-read thermometer!
First I’d like to talk about buying a Thermapen in Canada, from where yours truly hails. In short, you can try to buy locally (as I always prefer) or import them from either the US or the UK. Preferring to buy locally, I looked around…and around…and around, and only found one supplier, and they came in at a significantly higher cost than anywhere else I could find on-line. Ultimately, I decided to order from ThermoWorks.com, as they were having a sale on at that point which included an oven probe-type thermometer (more on that some other time) and they have a great shipping deal. Shipping is often a major cost consideration in Canada, as it can often be 50-100% of the item you’re importing! Shipping to Canada via FedEx was $19, including all taxes and duties. You just can’t do better than that! I really have to commend ThermoWorks for finding such a great price.
Anyway…on with the unboxing!
Continue reading “Thermapen Unboxing and Review”
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.