Sous Vide Cooking Using a Temperature Data Logger

steak

Temperature Data Loggers

CAS DataLoggers has just supplied the temperature monitoring datalogger for a large caterer specializing in cooking sous vide food (French for ‘under vacuum’). This increasingly popular style uses thick vacuum-sealed pouches to slow-cook food at below boiling temperatures anywhere from half a day up to 3 days. The chef had heard about people using data loggers for sous vide and gave us a call to get a price quote on a model. Read more on our Food & Agriculture Applications Notes page.

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Leave a Comment

Your email address will not be published. Required fields are marked *