Probe thermometer
A thermometer that reads the temperature inside the food. It matters most where the visible signs are unreliable: a wide, shallow custard cannot be judged by its wobble, but 79 degrees C and 85 degrees C are the difference between set and weeping.
Recipes using this tag
six- First revision
Sauce Périgueux Spaghettini with Seared Duck Breast
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
French · Italian - First revision
Gai Ob Hom Yai
Four chicken Marylands braise on 1000 g of onions cooked to deep gold.
Northern Thai · Isaan - Second revision
Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
British · French - First revision
Giga-Brûlée
A vanilla custard baked as one thin sheet in a tray. This version uses 2000 ml of cream at 34 percent fat and 355 g of egg yolk. The custard is 1 cm deep.
French · Steaming - First revision
Gai Yang Isaan
A 1.2 kg chicken, spatchcocked and slashed. It marinates overnight in a pounded paste of coriander root, garlic, lemongrass and bird's eye chilli.
Isaan · Thai - First revision
Gai Yang Isaan, oven
The same bird and the same paste as the fire method. The heat is different. A 1.2 kg spatchcocked chicken roasts on a rack at 220 degrees C fan.
Isaan · Thai