La cuisson sous vide repose sur une maîtrise parfaite de la température. Un thermomètre précis permet de surveiller la température de l’eau et des aliments en temps réel, garantissant une cuisson uniforme et évitant les écarts pouvant altérer la texture et la saveur des aliments.

A vacuum thermometer is designed to operate at low temperature with high precision. It is often equipped with fine and waterproof probes, capable of measuring the temperature directly inside food, unlike conventional thermometers that take the surface temperature.

After placing your vacuum food in a double boiler, insert the thermometer probe in one of the sachets or fix it in the water to monitor the bath temperature. Make sure the thermometer is well waterproof and compatible with prolonged immersion use.

The temperature depends on food:

• Red meats : 52-58 ° C (bleeding at point)
• White meats : 60-68 ° C (soft and juicy)
• Pisces : 45-55 ° C (tender and melting texture)
• Vegetables : 80-85 ° C (preservation of nutrients and crunchy)

A thermometer will help you adjust the cooking precisely for an optimal result.

Opt for a model with:

• A high precision (± 0.1 ° C for perfect results)
• A waterproof probe and immersion resistant
• A readable screen and quick response time
• A temperature alarm To monitor cooking without constant monitoring