Go to the Article: Why Sous Vide? — Consistency
whats the model on that dual probe thermometer unit your using?
Hi Brendan:You'll find recommendations for the thermometers we use and like on our helpful tools page at the bottom of the course syllabus. Or you can just go here: http://www.chefsteps.com/activ...Chris
Doesn't chopping on porcelain do nasty things to your knife-edge?
- originally posted by Michael Speleoto
Yep, Grant's going to need to sharpen his steak knife again pretty soon.
Can you please provide the temperatures shown in step 2 in °C? It would be really nice if you would consistently use metric units throughout this entire course.
Hi Lachlan, sorry. This was actually an error. We are working to ensure that we quote all important units in metric and Imperial units.Chris
So does sous vide remove the step of letting cooked meats rest before serving like when grilling a steak or roasting a chicken?
Is it ok to cook under the 58 C for long period ? In haacp it is considered to be a critical limit in which bacteria still can be considered an hazard
