Can this be used in a food sensor application like a sous vide or would you need food-grade shrink tubing?
2018125
I encapsulated the thermometer in a steel Termowell; I was fermenting beer and it got rusty and damaged without it.
185705
I would imagine so if you have the special attachment lids for the jars. HOWEVER, as an avid canner myself, I would NOT recommend sealing jars of food in this fashion. The hot water bath and/or pressure canning systems do more than merely seal the jars. They kill microbes that would otherwise destroy the food and/or make people ill. This is a good unit for saving leftovers, splitting up frozen foods into smaller quantities, and preserving dried foods. I, personally, would not use it for long-term storage of fresh or wet foods.
1380654
You really need to analyze your work flow. While I could see cycling a few items in and out overlapping their preparation, it's not ideal. You are going to have swings in temp, especially if you are putting frozen items in. I've used sous vides for years in a restaurant environment and one of the best things about them is how they mostly remove time as a cooking factor. If you were going to make steaks for a group and had a few people arriving at 6 and a couple of people that couldn't make it until 8, you could put all the meat in at the same time and there would be almost no difference in the outcome. Extended cooking times break down and soften meats but a small variance of a few hours won't do much. I love my SVS because it sits on my countertop and I use it four or five times a week. That being said, the Polyscience circulating units are much more powerful, precise and better suited for cycling items in and out of the bath because they actively circulate the water. They are very compact and portable and allow you to use a vessel of your choosing. On the downside, they cost a lot more, require setup and most people don't have them insulated as well as a SVS. (Ping pong balls are the best trick in the world if you go with a Polyscienc type unit, if you cover the top of the water with them, you bath will be well insulated and it's effortless to get things in and out.) Sorry for yammering on... Seriously though, get a sousvide and it will open up a whole new world of culinary possibilities. Just don't get on the "everything is better out of a sousvide bandwagon, it's just not true."
1872494
Ah this answer was important to me. I wanted to use it on my Lodge wok but I need it while cooking. Thanks
1873350
I would not do that. I purchased this to use as a thickener in puddings, sauces, creating pie filling with fruit and water and sweetener. I understand it can be a choking hazard if not handled with care. It helps stablize blood sugar but I would use it in foods myself. It takes 1/2-1 tsp to thicken a sauce depending on how much you are fixing.
1127753
The packaging is not marked, so you would need to contact the manufacturer to be sure. A search for the model number comes up with peroxide-cured tubing. Regardless, it is NSF 51 certified, so it is safe for use with food.
1460032
You certainly can! Just keep the cable out of the water(especially where it connects to the probe). I also suggest using a dremel cutter to make a 3/8" long slit at the top of the cooking chamber rim to run the cable through to avoid crimping when you put the lid on. FWIW: The pic with the 4 therms on the product page is mine. : )
1637985
Well, my husband has been using it to test the water in our fish tank and it has been very accurate, so I don't see why not. I just wouldn't leave it to sit in the boiling water since it's an instant read thermometer instead. If you are looking to make candy/ caramelize sugar and you need to constantly gauge the temperature I would suggest getting a candy thermometer that hooks to the side of the pot and stays there.
929934
I haven't used this jar for making any food. However, it is a thick glass. If you need an air tight container, this may not be your jar. I currently have two of them.
668557
Yes! 57C for 1 hour per inch thickness will do it. Don't salt until after you've sous vided. Blog.nomiku.com has tons of recipes.
2075294
If you are going to use for food preparation, you need stainless steel not this one. Industrial use only. I dont know if it would but I wouldn't take the chance.
1823089
I have not done it but I believe it will. I use it in a sous vide setup, and it coasts holding it at 165 degrees F.
392221
I tried to find an answer for this, but couldn't. I have only used this for thickening sauces and canned items. A lot of people use agar agar.
1130219
I've used it for making caramel multiple times. Most of the time when making caramel/cooked sugar, I don't have enough in the pot to be deep enough for a standard candy thermometer, but the thermapen only needs the very tip to be submerged to take an accurate reading, so it has worked for me. I will note that I usually have a time of it afterward getting the sugar off the probe, but I think this would be true for most thermometers
802775
Absolutely. I bought this torch for finishing or searing sous vide cooking. It works great for me. I also use it on other things now as well. You may want something with more power if you're finishing a wet roast or something along those lines... For steaks or similar cuts of meat this torch is perfect. IMHO.
758825
I am usually cooking in a water bath, with food in a vacuum bag...I just lay the sensor in the water, onto of the submerged food.
1463501
Here's a great link with info on the research that has been done and alternatives to vacuum sealed bags. http://nomnompaleo.com/post/12463202060/cooking-sous-vide-plastic-safety