Blog
Experiments, observations, and data-driven insights from the kitchen lab.
6 min readJanuary 20, 2026
Why I Stopped Using Instant-Read Thermometers (And What I Use Instead)
Instant-read thermometers are great — but they require you to open the oven, poke the steak, and react. Leave-in probes let the data come to you.
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5 min readJanuary 24, 2026
The 130°F Myth: Why Medium-Rare Isn't One Temperature
Every recipe says "cook to 130°F for medium-rare" — but 129°F and 134°F produce noticeably different steaks. Here's what's happening at each degree.
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7 min readJanuary 28, 2026
I Tested 5 Searing Methods — Here's What the Data Shows
Five searing methods, identical steaks, measured results. Cast iron, chimney sear, torch, infrared, and deep-frying — here's what performed best.
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