Sous Vide Cooking

While checking if a gas or a halogen stove could be used for sous vide cooking at low and constant temperature we used the Mastrad digital thermometer. I didn’t purchase Mastrad external probe to determine the core temperature of a product but to verify the temperature of the water contained in the pan only. For this specific purpose Mastrad probe was perfect except that I learned to one’s cost that Mastrad’s probe is not waterproof! I didn’t know that you should not immerge the probe above a specific point indicated on the picture below.

Then my thermometer became crazy and indicated a temperature 30°C higher than real. This dysfunction remained until I put the probe (including the metal cable) to soak in demineralized water for 30 minutes and dried the probe in the oven. Mastrad probe works perfectly again.

Jean-François

Bookmark It

Hide Sites