Category Archives: Reference

Piggy Parts: Cuts of Ribs in America

Posted on July 16, 2012 by S

Do you know your piggy parts? Ribs are ribs, right? Can you tell your spare ribs from your St. Louis cut? Not all ribs are the same and their culinary contributions can vary. If you are little confused, let me … Continue reading →

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Minimum Meat Temperatures

Posted on July 10, 2012 by S

Recommended minimum temperatures* for various meats. Be sure to accurately assess the lowest reading from the thickest part of the meat. This super-fast water-resistant digital pocket thermometer can obtain an accurate reading in only 6 seconds for under $30. You … Continue reading →

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