On a sous vides cooking note, many friends ask frequently which temperature probe is most efficient, i.e. cost performance. From my experience the professional probes are those that I am used to, but the too often break or get destroyed by chefs. Working in a kitchen can be cumbersome and not too many chefs have the experience to work with a thermometer in an oven without breaking it. I am concerned about accuracy when using a probe in order to ensure I do not over or under cook. The sensor is key but the probe is equally as important and how you use it is critical to the end result.
I found this thermometer which looks efficient. Be sure to use the micro probes only.
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