Month: July 2013
Sous Vide Cooking Using a Temperature Data Logger
CAS DataLoggers Helps a Chef Ensure That Food Temperatures Are Just Right CAS DataLoggers has just supplied the temperature monitoring solution 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 … Continued