Sous vide guesstimating
-
JoeB Yeah, to a certain degree the cooking method should cook the outside the samish temp as inside, certainly they will be closer than cooking in a smoker but I don’t think I’d assume the inside is 160 just because the outside is. It still takes some time to transfer to the center. Maybe I can stuff a summer sausage and record the difference between the outside surface temp and the internal temp.
-
JoeB Yeah, to a certain degree the cooking method should cook the outside the samish temp as inside, certainly they will be closer than cooking in a smoker but I don’t think I’d assume the inside is 160 just because the outside is. It still takes some time to transfer to the center. Maybe I can stuff a summer sausage and record the difference between the outside surface temp and the internal temp.
Jonathon I agree, I would think about the time you allocated for cooking. Will be interesting to find out. Thanks
-
HELP HELP, I’ve never heard of a remote temp probe working under water… What am i missing here??
-
Don’t you break the vac seal??
-
If you’re using a true sous vide setup, just set it to your target temperature and don’t worry about it. It might take an hour or a little more instead of 30 minutes, but you won’t overshoot.
-
HELP HELP, I’ve never heard of a remote temp probe working under water… What am i missing here??
JoeB Mine from Thermoworks works just fine under water.
-
TexLaw Thanks for the advise. Just gathering info for using my new SV. Small meats i can work with, It’s the large roasts and Pork butts that i’m worried about pulling to early. I have all this stuff crammed in my head, almost reflex about grilling roasting, spit, and smoking meats. Been doing a pretty good job for 60years+, also a retired Engineer. Old school meat processing ideas, wrapped in Engineering foresight, and you’ll find 1 [censored] A-hole-RETENTIVE BBQ guy. I have a few Chef waterproof thermometers, but can’t be used underwater without breaking the bag vac seal for meat temp. How do you ck temp without piercing the bag?
-
TexLaw Thanks for the advise. Just gathering info for using my new SV. Small meats i can work with, It’s the large roasts and Pork butts that i’m worried about pulling to early. I have all this stuff crammed in my head, almost reflex about grilling roasting, spit, and smoking meats. Been doing a pretty good job for 60years+, also a retired Engineer. Old school meat processing ideas, wrapped in Engineering foresight, and you’ll find 1 [censored] A-hole-RETENTIVE BBQ guy. I have a few Chef waterproof thermometers, but can’t be used underwater without breaking the bag vac seal for meat temp. How do you ck temp without piercing the bag?
-
I don’t want to broke anything. Just want to know hou you use it underwater without breaking the vac seal?? I’m a challenged meat processor (apprentice) and a lot dumber than I look. 🤫 cheers!
-
PapaSop OUCH, OUCH!!! You guys are brutal. Feel my pain
Jokes aside. . . . Thanks for all the info -
PapaSop I did find out how to use the thermometer here. Common sense, but I’m a little short of that
https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
