Back in the day in Hawaii the turkey carcass and left over meat went into a turkey rice soup called juk…
Still have some leftover turkey “jello”
H Mart has it, at least the one by the alderwood mall does. Not sure if the other locations carry at as well, but I'd bet they do.
They just opened an H Mart in Redmond.. other than almost getting run over in the parking lot by an asshole, it's pretty good!
I give you permission to treat yourself to the one and only thermapen:
www.thermoworks.com
I have this much cheaper one:I give you permission to treat yourself to the one and only thermapen:
Thermapen® ONE
Cook with great confidence. Thermapen ONE delivers precise readings in under one second, so you can dial in doneness and make critical adjustments without slowing down. With ±0.5°F accuracy in key temperature ranges and an included NIST-traceable calibration certificate, every measurement is...
(If my old one didn't still work great, I'd get the new upgraded model myself.)
"accurate to ±0.9 degree Fahrenheit"--pshaw, that's far too coarse, and besides, who says it's even close to that? You are going to trust your hard-earned labor of love prime rib to the People's Republic? Not me, my man, I'll take the accredited calibrated thermapen over 5 of the cheapies. I've used those, and they are acceptable, but there's a definite difference, to me it's worth it. I like food a lot, amortize that baby and it's cheap as heck for fine, durable tool. And how come yours didn't help you with those formerly dry chops, hmmmm?
With the thermapen's near-instant read, it is easy to quickly measure the full gradient of doneness throughout the whole piece of meat. You don't have to wait for it to equilibrate at say, this part of the thigh, then that part, or the far side of the chop, then the middle. I'm not on thermapen's payroll, btw. I just like mine.
OK, maybe I'll put it on my Christmas list! Though the difference between ±0.9 degree Fahrenheit and ±0.5 degree Fahrenheit seems negligable to me."accurate to ±0.9 degree Fahrenheit"--pshaw, that's far too coarse, and besides, who says it's even close to that? You are going to trust your hard-earned labor of love prime rib to the People's Republic? Not me, my man, I'll take the accredited calibrated thermapen over 5 of the cheapies. I've used those, and they are acceptable, but there's a definite difference, to me it's worth it. I like food a lot, amortize that baby and it's cheap as heck for fine, durable tool. And how come yours didn't help you with those formerly dry chops, hmmmm?
"accurate to ±0.9 degree Fahrenheit"--pshaw, that's far too coarse, and besides, who says it's even close to that? You are going to trust your hard-earned labor of love prime rib to the People's Republic? Not me, my man, I'll take the accredited calibrated thermapen over 5 of the cheapies. I've used those, and they are acceptable, but there's a definite difference, to me it's worth it. I like food a lot, amortize that baby and it's cheap as heck for fine, durable tool. And how come yours didn't help you with those formerly dry chops, hmmmm?
Yeah I was joking on the “that’s too coarse” thing. That should be fine. My point is more that I don’t believe them, not a bit. I have used a whole range of temperature measuring devices for food and science. The cheapies are not precise, often inaccurate, and not calibrated. I’ve directly compared them to ones that are calibrated, and precise. That experience probably informs my enthusiasm.
Challenge accepted.I do believe we have a forum 'Wordigami' here.
First time equilibrate has been used.
Probably the last time as well, but worth noting nonetheless.
