Can I use a meat thermometer with Joule?
Best answer: You can indeed use a meat thermometer when you're cooking with your Joule. It's a super-smart way to ensure proteins are cooked thoroughly. You simply need to pick up some sous vide sealing tape to protect the integrity of your vacuum-packed food.Bathtime: Joule Sous Vide ($199 at Amazon)Sticky subject: Julabo Sous Vide Adhesive Sealing Tape ($32 at Amazon)Probing: ThermoPro Thermocouple Meat Thermometer ($20 at Amazon)
Flesh it out
A probe-style meat thermometer is something all ambitious home cooks should own. Using a thermometer when cooking roasts, ribs, steaks, chops, chicken, and fish is a great way to ensure your food has reached the correct temperature inside. While you can enjoy beef rare, no-one in the world wants to find out their chicken is still pink. Sous vide cooking, when you vacuum seal food and cook it slowly in a water bath, is a classic case for needing a thermometer as you can't easily access the food to check for "doneness."
Check your sous vide
You can use a probe when cooking via sous vide, but first, you need to apply a small length of sous vide sealing tape to the side of your bag and use the thermometer through the taped off section. When you remove the probe, this specialist tape will then expand to cover the hole you've made in your bag. Once you've removed the food from the water bath and plastic bag, you can use the probe meat thermometer again in the more traditional way of inserting it directly into the food to double-check the temperature is what it should be.
Sous vide loca
Connected, small and sleek, you can manage the Joule sous vide wand via an Apple or Android device to whip up perfectly cooked dishes.
Tale of the tape
Safe for use with all types of food and FDA compliant, this tape will protect your vacuum-sealed food when you use a probe or needle style meat thermometer.
This thermometer will give you an accurate to half a degree reading on its easy to see the display in three seconds. When you're not using it, stick it to your fridge with its magnetic back.
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Amy-Mae has been writing about consumer technology since before the iPhone was even a twinkle in Steve Jobs' eye. She started out in magazine publishing with the UK lads' mag 'Boy's Toys' then moved online with startup Pocket-lint.com as the first full-time member of staff, helping grow the site to one of the UK's largest gadget sites. Amy-Mae then moved to Mashable when it only had a staff of around 10 people. After working her way up to a senior role there, Amy-Mae left in 2014 to have her daughter. Since then Amy-Mae has continued to contribute to Mashable and The Daily Dot, keeping up-to-date with the latest consumer technology and social media trends. For iMore.com, Amy-Mae gets to her explore her love of home cooking, concentrating on all things kitchen tech.