Sous vide guesstimating
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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
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HELP HELP, I’ve never heard of a remote temp probe working under water… What am i missing here??
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Don’t you break the vac seal??
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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.
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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.
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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?
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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?
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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!
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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
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