Top all-time · #11766
ThermoWorks
Company blog · blog.thermoworks.comother
ThermoWorks is the company blog at blog.thermoworks.com. Since 2019, 6 different Hacker News readers have linked it 6 times, most often “Why you can’t buy a thermapen on Amazon (2016)”. It is still writing: the last post was on 2026-03-04, and you can follow it by feed.
Too few sampled comments (4) to say how often HN recommends it.?
Why HN links it
HN readers link ThermoWorks posts on cooking temperatures and food safety, such as time-temperature tradeoffs for chicken and duck roast doses, and the muscle-fibre cooking experiment. Commenters mostly cite them as sources.
Summarised by Claude from a sample of 4 HN comments that link here. Each comment is marked recommending, critical or neutral (citing without judging); how this works.
Home of the Temperature Experts. This is the blog for ThermoWorks, where we teach you to cook better with temperature.
Most-linked posts?
- Why you can’t buy a thermapen on Amazon (2016)2 people · 2 mentions · first linked 2019-12-19
What Hacker News says?
They discuss the relationship between the companies on their website https://blog.thermoworks.com/thermometer/thermoworks-eti-ltd...
Comment linking /thermometer/thermoworks-eti-ltd/
on “Why you can’t buy a thermapen on Amazon (2016)”Submitted Why you can’t buy a thermapen on Amazon (2016) as a story · 410 points
HN discussionYes. Kenji Lopez has done this experiment using sous vide cooking. See the chart halfway down here: https://blog.thermoworks.com/coming-heat-effects-muscle-fibe...
Comment linking /coming-heat-effects-muscle-fibers-meat/
on “Major rule about cooking meat turns out to be wrong”Submitted Why You Can’t Buy a Thermapen on Amazon (2016) as a story · 3 points
HN discussionFood safety is about temperature and time. Not just temperature. When you see a temperature like 165 it means that the moment the meat hits that temperature it is safe. You can lower the max temperature as long as you increase the time the meat is held there. Chicken at 136 degrees for 70 minutes is just as safe as momentarily reaching 165 degrees. A nice overview: https://blog.thermoworks.com/chicken/thermal-tips-s…
Comment linking /chicken/thermal-tips-simple-roasted-chicken/
on “Ask HN: Was Your Turkey Dry?”> I can ask Gemini five times at what temperature I should take a waterfowl out of the oven, and get five different answers, 10°C apart. Are you sure? Both Gemini and ChatGPT gave me consistent answers 3 times in a row, even if the two versions are slightly different. Their answers are inline with this version: https://blog.thermoworks.com/duck_roast/
Comment linking /duck_roast/
on “Claude Is a Space to Think”