The vacuum cooking method involves vacuum-sealing prepped ingredients along with seasonings, and then cooking them at a low temperature below 95°C while still in the bag.
The vacuum cooking method involves vacuum packaging pre-processed ingredients along with seasonings, and then cooking them at a low temperature below 95°C. After that, rapid cooling or rapid freezing is performed, making the management of the core temperature of the ingredients extremely important. The vacuum cooking thermometer kit comes with a high-precision, antibacterial Therma 1 thermometer, delivered with a traceable UKAS calibration certificate (-18, 0, +70°C).
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The sous vide cooking thermometer includes the following: ● Therma 1 digital thermometer ● 1.1 mm diameter x 60 mm piercing probe ● 1.1 mm diameter x 120 mm piercing probe ● Vacuum cooking mousse tape (1 m) ● ABS carrying case
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thermometer
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