TFA Sousvide Thermometer

Sous-vide is a cooking method in which meat, fish or vegetables are gently prepared in a water bath at a constant low temperature. The raw ingredients are sealed in a vacuum bag beforehand. The water temperature corresponds to the core temperature of the food to be cooked. The preparation time depends on the type and size of the food and can often only be estimated with some experience.

The sous vide thermometer is used to ensure that your dish has reached the exact core temperature. Stick a piece of the foam tape supplied onto the cooking bag. Now pierce the food with the extra-thin stainless steel measuring tip. The foam tape expands and seals the small puncture hole. This prevents the vacuum in the cooking bag from being breached. The penetration probe now remains in the water bath during the entire process.

You always have the core temperature in view and can see exactly when the optimum cooking state has been reached.extra thin probe (1.5 mm).