When it comes to cooking meat, temperature is key–it’s how you avoid risking getting sick on one end and eating an overdone, tough steak on the other. But other recipes and techniques require the same level of temperature precision to yield the best results. We sat down with Matt, the OXO Engineer behind all thermometers, including our new Thermocouple Oven Thermometer (his personal favorite), to find out what else needs temperature precision and why it’s so important.
Consistent, perfectly cut French fries – like the kind you find in a restaurant – can be tough to mimic at home with just a knife. They end up in all sorts of shapes and sizes and never feel the same as their restaurant equivalent. Plus, it takes a lot of time — and a lot of slicing – to make a lot. So, we’ve compiled a list of tips and tricks for achieving restaurant-quality results for fries and other vegetables by using your Chef’s Mandoline.
At OXO, we get pretty excited right around lunchtime since we love gathering together to eat in our kitchen. That’s why we decided it would be the perfect time to throw a celebration in honor of the start of summer, fresh produce and most importantly, the launch of our newly redesigned Salad Spinner. Our Salad Spinner has become one of OXO’s most iconic products, and we wanted to give a warm welcome to our new version. To celebrate all things salad, we threw a Salad Spinoff lunch here at OXO HQ.