Cooking Questions
Chef-Recommended Temperatures
What you cook to depends on the protein, the method, your gear, and most of all your own taste. These are the temperatures we actually use in our own kitchens. They are not universal, just good. The USDA figures are built for the worst case: poor han
What You Can and Cannot Cook With It
The Predictive Thermometer is built to live in an oven, on a grill, and in the dishwasher. It suits almost every way of cooking. Baking · Frying · Grilling · Poaching · Reverse searing · Roasting · Rotisserie · Slow cooking · Smoking · Sous vide. For
Using Your Predictive Thermometer for Sous Vide Cooking
Both 1st- and 2nd-generation Predictive Thermometers can be used for sous vide cooking, but there are important differences to understand for safe and effective use. Turn on Always-On Mode first. Your thermometer goes to sleep when something bridges
Carryover Cooking and Resting
Food keeps cooking after it comes off the heat. How much depends on the cut, and it is repeatable enough to plan for. Slice it straight away. Cutting the meat lets it cool fast, and for most things that is better than resting. Resting firms the food
Can I Use It to Reverse-Sear?
Yes, and the thermometer is built for it. The only thing to know is how hot your sear actually gets and which generation you own. 900°F is a peak, not a cruising speed. Brief excursions above 750°F are survivable; long ones are not. If the ambient re
Big Roasts: Prime Rib and Turkey
The most common worry about big cuts is that the probe is too short to reach the middle. It is not. Owners have used these on 26-pound turkeys, 10-pound prime ribs, and at least one 40-pound turkey on a grill. Slide the probe in from the side rather
Baking with Your Predictive Thermometer
Internal temperature works for baking the same way it works for meat, and it beats a skewer test or tapping a loaf. Give it a proper wash between a roast and a cake.