Cook's Notebook


November 22, 2006|By Kate Shatzkin

Be sure to sanitize your meat thermometer before and between each use. Wash it; then immerse the stem in 170-degree water for 30 seconds or wipe with a sanitizer.

For history (and historical recipes) to go with your Thanksgiving repast tomorrow, check out this Web site from Plimoth Plantation, the living-history museum in Massachusetts.

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