Hi!
I was just wondering what devices people use to measure temperatures of proteins when sous vide cooking?
Thanks!
John
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Thermometer types for sous vide?
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- john shelsta — Feb 23, 2010
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- Peter Black — Mar 8, 2010
- 2
I use this thermometer:
http://www.thermoworks.com/products/handheld/mtc.html
with the Thermoworks Miniature Needle Probe Model 113-181.
The probe is fine enough to allow it to pierce the bag and measure the temperature at the centre of the food.
The way this is achieved is to stick a small piece of high density foam tape to the pack and to pierce the bag through the foam tape into the food
The probe also uses a standard "K" type plug so I can use it to attach to my data logger as well.
Hope this is useful,
Peter.
http://www.thermoworks.com/products/handheld/mtc.html
with the Thermoworks Miniature Needle Probe Model 113-181.
The probe is fine enough to allow it to pierce the bag and measure the temperature at the centre of the food.
The way this is achieved is to stick a small piece of high density foam tape to the pack and to pierce the bag through the foam tape into the food
The probe also uses a standard "K" type plug so I can use it to attach to my data logger as well.
Hope this is useful,
Peter.
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- Jay Olins — 8 hours and 2 minutes ago
- 3
Aren't there recommended cooking times, obviating the need for measuring the internal temperature?
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