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.”
I’ve been playing around with the idea of sous-vide cooking for some time, but had never tried it.
Sous-vide, (French for under-vacuum) is simply cooking without air — usually at low cooking temperatures, a vacuum sealed bag of food is placed under water and allowed to cook at the desired internal done temperature. Cooking like this prevents any over-cooking throughout the food (think of the steak that’s pink in the middle and well-done everywhere else) and it retains all of the foods natural juices and flavours. The biggest problem for the average foodie is that you need a device called a thermal immersion circulator that costs in the neighbourhood of $1300. The reason you need such a fancy device is because when you’re cooking meat sous-vide, you need to keep your meat at the right temperature to prevent both over-cooking and under-cooking (food poisoning). Because of the fairly narrow temperature window you need something that has the capability to maintain a low stable temperature. But I digest…er, digress…
Eggs are great for sous-vide because they’re already in their own little hard white vacuum packages and the cooking temperatures aren’t critical.
My set-up was simple, an egg in a bowel of water, in my toaster oven, with a temperature probe in the water. Being able to set the oven temperature and monitor the water temperature proved critical. I found that in order to maintain a 150° F water temperature, I had to set the oven to about 210°F. If you have a gas stove, I’m sure you could manage to get the right temperature with a low flame in a regular pot of water, but I’ve got a ceramic cook-top (much to my chagrin!), so stove-top cooking wasn’t really an option. Electric stoves just aren’t stable enough — your temperatures would be all over the place.
Continue reading “Toaster-oven sous-vide eggs”