Check your Therms using your Sous Vide

[weedeater]

Don’t know why I never thought about using my Sous Vide to check my therms.

Just got the new InkBird Therm in for the 50% off deal and wanted to check it for accuracy. Had the Sous Vide already going for a top round so checked the therms against the Anova. All for therms were reading within plus or minus 1 degree of the Anova with 2 of the four being dead on.

Sure a lot easier to do it while cooking anyway rather than finding time otherwise.

Weedeater

 

[pc farmer]

Yup, I did the same thing. Great idea.

 

[GATOR240]

Good thinking!
Although I would have thought of that.....2 or 3 years from now.

 

[wbf610]

What if the SV is not accurate?

I don’t have a SV, or I would!

 

[pc farmer]

What if the SV is not accurate?

I don’t have a SV, or I would!

The SV and 2 therms all read the same.. I would say they are all accurate

 

[weedeater]

What if the SV is not accurate?

I don’t have a SV, or I would!

That is a possibility but the Sous Vide’s whole premise is the accuracy of the temp of the water. To me I would trust it for sure if the therm and the SV agree. If they are different by more than a degree or two I would definitely check the therm against other therms or in boiling water.

Weedeater

 

[chopsaw]

Yeah , been doing it since I got my first one a year ago . I had a TP 20 probe that checked good at boil , and in ice water , but was acting up in between . Used the Anova to confirm it was off starting at 150 .

 

[wbf610]

The SV and 2 therms all read the same.. I would say they are all accurate

That is a possibility but the Sous Vide’s whole premise is the accuracy of the temp of the water. To me I would trust it for sure if the therm and the SV agree. If they are different by more than a degree or two I would definitely check the therm against other therms or in boiling water.

Weedeater

I guess my joke wasn’t that funny. I’ll try harder next time....

 

[SonnyE]

I really doubt I could tell the difference of one degree either way in the meat being cooked.
A degree and a half, probably.
But one degree?

Haven't checked mine yet. My IBT-4XS, all probes read the same. But I wanted the range of the newer one.
I'll probably get to test it tomorrow on my Snack Sticks.

 

[weedeater]

I really doubt I could tell the difference of one degree either way in the meat being cooked.
A degree and a half, probably.
But one degree?

I think they, my therms, should have increments of tenths of a degree. A degree off or heaven forbid a degree and a half off could wreck my next cook. That could be the difference between being well done and burnt. On second thought well done and burnt is the same thing. Guess we’re ok after all! Never Mind!

Weedeater

 

[SonnyE]

I think they, my therms, should have increments of tenths of a degree. A degree off or heaven forbid a degree and a half off could wreck my next cook. That could be the difference between being well done and burnt. On second thought well done and burnt is the same thing. Guess we’re ok after all! Never Mind!

Weedeater

I think we are close enough for something that will be a turd the next time we see it.
Except corn....

 

[SmokinAl]

Great idea, as a matter of fact my SV is running right now with an eye of round pastrami in it.
I think I'll check all my therms & see what they say!
Thanks!
Al

 

[weedeater]

Yeah , been doing it since I got my first one a year ago . I had a TP 20 probe that checked good at boil , and in ice water , but was acting up in between . Used the Anova to confirm it was off starting at 150 .

Interesting! I have always assumed that my therms are accurate if they check out in boiling water and ice water. Never occurred to me that they could be on the money at those two points and seriously off at somewhere in between.

Weedeater

 

[SonnyE]

Interesting! I have always assumed that my therms are accurate if they check out in boiling water and ice water. Never occurred to me that they could be on the money at those two points and seriously off at somewhere in between.

Weedeater

I test a little differently. I don't have access to the certified thermowell I use to.
So I do an Ice water to Boiling test.
I begin with a pan of Ice Water on the stove. The probes go in for a read, notes taken of all the probes and positions that may be in.
Then I turn on the burner to a low setting, and watch how the thermometers being checked rise as the water temperature rises. Some may stray off course from the others, those are Non-Linear reacting probes.
Then watch them (Loosely) as they come back down after you shut off the heat.
If you must use them, just know what they do at certain temperatures.
Also, be aware that water boils at different temperatures at different elevations. So 212° may not be the boiling point where you are.
All you really want is a ballpark knowledge of your therm's and the probes you are using for your cooking.

I have to laugh at distinct temperature references, because damn few have ever had their equipment tested with certified testing equipment.
Tenths of a degree? Really? Based on what elevation and what Atmospheric Pressure at the time?

We're cooking here. We want to make something we like the taste of. Not doing laboratory compounding.
Relax, have a beer.

 

[pushok2018]

I cannot discuss other SV circulators but I tested my BT Anova with three different wireless thermometers on several occasions and it always was spot on. Very temperature precise device. I wish it was little more powerful - like 1200 watt....